Terrazzo Jelly Cheesecake Terrine
This Terrazzo Jelly Cheesecake Terrine is a stunning no-bake dessert that combines creamy cheesecake with colorful cubes of jelly for a beautiful mosaic effect. Light, smooth, and refreshing, it’s the perfect make-ahead showstopper for celebrations, summer gatherings, or when you want a dessert that looks as impressive as it tastes.
- Prep Time: 20 minutes
- Cook Time: undefined
- Total Time: 14 hours 20 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: Modern Australian
- Diet: Vegetarian
Ingredients
85 g packet apple jelly crystals
85 g packet watermelon jelly crystals
85 g packet strawberry jelly crystals
750 ml (3 cups) boiling water, divided
375 g cream cheese, at room temperature
395 g can sweetened condensed milk
50 g coconut milk powder
125 ml (½ cup) thickened cream
3 tsp gelatine powder
60 ml (¼ cup) water
8 plain sweet biscuits
Instructions
- Line a 10 × 20 cm loaf pan (7 cm deep) with plastic wrap, leaving overhang. Dissolve the apple jelly crystals in 250 ml boiling water, pour into a small container, and refrigerate until set. Repeat separately with watermelon and strawberry jelly crystals, each using 250 ml boiling water.
- For a layered effect, pour half the strawberry jelly directly into the prepared loaf pan and refrigerate until set. Set the remaining half aside in a small container. Chill all jellies 6–8 hours or overnight.
- Once set, cut all jellies into small cubes. Beat the cream cheese until smooth, then add condensed milk and coconut milk powder, mixing until creamy. In a separate bowl, whip the cream to soft peaks and fold it into the cream cheese mixture.
- To dissolve the gelatine, sprinkle it over 60 ml water in a microwave-safe bowl and stir. Microwave for about 10 seconds until melted, whisk until smooth, then add to the cheesecake mixture. Beat until combined.
- Gently fold in the cubed jelly pieces, being careful not to overmix. Spoon the mixture into the prepared loaf pan, smooth the top, and arrange biscuits over the surface, trimming to fit. Cover and refrigerate for 6 hours or overnight until firm.
- To serve, invert onto a serving plate, remove the plastic wrap, and slice with a warm knife to reveal the terrazzo pattern.
Notes
Make ahead: Best prepared a day before serving for perfect texture.
Use any combination of jelly colors—mango, raspberry, or blueberry are great alternatives.
For a hint of citrus, add lemon or lime zest to the cheesecake base.
Substitute coconut milk powder with desiccated coconut or omit for a milder flavor.
For individual servings, pour the mixture into small silicone molds.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 29 g
- Sodium: 140 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 50 mg
