Why You’ll Love This Recipe

I love this recipe because it’s as beautiful as it is delicious. The mix of fruity jellies suspended in a smooth, creamy base makes it both visually striking and wonderfully textured. It has the flavor of a chilled cheesecake with the nostalgic touch of jelly—sweet, tangy, and creamy all at once. It’s also the ultimate make-ahead dessert, meaning I can relax and enjoy entertaining while it chills to perfection.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

85g packet apple jelly crystals
750ml (3 cups) of boiling water
85g packet watermelon jelly crystals
85g packet strawberry jelly crystals
375g cream cheese, at room temperature
395g can sweetened condensed milk
50g coconut milk powder
125ml (1/2 cup) thickened cream
3 tsp gelatine powder
8 plain sweet biscuits

Directions

Step 1
I start by lining a deep 7cm, 10 x 20cm (base size) loaf pan with plastic wrap, making sure there’s enough overhang to help lift the terrine out later. I place the apple jelly crystals in a heatproof jug, pour in 250ml (1 cup) boiling water, and stir until the jelly dissolves completely. I pour it into a small container to set. I repeat the same process separately with the watermelon jelly crystals and the strawberry jelly crystals, using 250ml of boiling water for each.

Step 2
For a colorful effect, I pour half of the strawberry jelly directly into the prepared loaf pan and set the remaining half aside in a small container. I refrigerate all the jelly mixtures for 6–8 hours or overnight until firm.

Step 3
Once the jellies are set, I turn them out onto a clean surface and cut them into small cubes. In a large mixing bowl, I beat the cream cheese with electric beaters until smooth, then add the condensed milk and coconut milk powder, beating until the mixture is creamy and lump-free. In a separate bowl, I whip the thickened cream until soft peaks form, then gently fold it into the cream cheese mixture until combined.

Step 4
To dissolve the gelatine, I place 60ml (1/4 cup) water in a small microwave-safe bowl, sprinkle the gelatine over it, and stir to combine. I microwave it for about 10 seconds (just until melted) and whisk with a fork until smooth. I add this to the cream cheese mixture and beat again until well combined.

Step 5
I gently fold the cubed jelly pieces into the cheesecake mixture, being careful not to overmix so the colors stay distinct. I spoon this mixture into the prepared loaf pan, smoothing the top. I then arrange the biscuits over the surface, trimming them to fit neatly. I cover the pan and refrigerate the terrine for at least 6 hours or overnight until firm.

Step 6
When I’m ready to serve, I carefully turn the terrine out onto a serving plate and peel away the plastic wrap. I slice it into thick pieces to reveal the terrazzo-style pattern inside, and it’s always a crowd-pleaser.

Servings and Timing

This recipe serves 10 people. It takes about 20 minutes of active prep time, plus around 14 hours for chilling and setting. It’s perfect for making a day in advance, ensuring a stress-free and elegant dessert for any event.

Variations

Sometimes I change the jelly flavors depending on the season or color scheme—mango, blueberry, and raspberry look amazing together. For a twist, I add a few drops of citrus zest to the cream cheese mixture for extra brightness. I’ve also swapped the plain biscuits for coconut or shortbread cookies for more flavor. For a lighter version, I use low-fat cream cheese and condensed milk, and it still tastes delicious.

Storage/Reheating

I store the terrine in the fridge, tightly covered, for up to 3 days. It stays perfectly creamy and fresh. I don’t freeze it, as the jelly texture changes when thawed. To serve, I slice it while it’s cold using a warm knife (wiping between cuts for neat slices).

FAQs

Can I make this terrine ahead of time?

Yes, I always make it the day before serving so it has plenty of time to chill and set.

Can I use different jelly flavors?

Absolutely. I love mixing and matching colors and flavors to suit the occasion—just keep the ratios the same.

How do I get neat slices?

I use a sharp knife dipped in warm water and wipe it clean between each slice for perfect presentation.

What can I use instead of coconut milk powder?

I sometimes use a little desiccated coconut or skip it altogether if I want a more neutral flavor.

Can I make this without gelatine?

Gelatine helps the cheesecake mixture set properly. For a vegetarian option, I use agar-agar, adjusting the amount as needed.

What type of biscuits work best?

Plain sweet biscuits or graham crackers work beautifully—they provide just enough crunch without overpowering the filling.

Can I add fruit to this terrine?

Yes, I sometimes fold in small pieces of canned fruit like peaches or pineapple, but I make sure to drain them well first.

How do I prevent the jelly cubes from bleeding into the mixture?

I make sure the jellies are fully set and cold before folding them into the cream cheese mixture.

Can I use light cream cheese or condensed milk?

Yes, I often use the light versions for a slightly less rich but still creamy dessert.

Can I make it in individual molds instead of a loaf pan?

Definitely. I divide the mixture among small silicone molds for single-serve portions—they look lovely for parties.

Conclusion

This terrazzo jelly cheesecake terrine is one of my go-to desserts for when I want something that’s both impressive and easy to make. I love how the colorful jelly cubes are suspended in a smooth, creamy filling that tastes just like a no-bake cheesecake. It’s light, elegant, and perfect for entertaining—simple to prepare, beautiful to serve, and absolutely delightful to eat.