Why You’ll Love This Recipe

I love this recipe because it’s visually stunning, incredibly creamy, and surprisingly easy to prepare ahead. The blend of watermelon, green apple, and strawberry jelly adds both color and fruity brightness to the smooth cheesecake filling. The coconut biscuit base gives a delicious crunch that contrasts perfectly with the soft, airy cheesecake. These bite-sized treats are ideal for parties or special occasions—they look sophisticated and taste even better.

Ingredients

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

85g pkt watermelon jelly crystals
125ml (1/2 cup) boiling water
3 x 250g pkt cream cheese, at room temperature, chopped
85g pkt green apple jelly crystals
125ml (1/2 cup) boiling water
85g pkt strawberry jelly crystals
125ml (1/2 cup) boiling water
250g pkt Griffin’s Krispie coconut biscuits
90g butter, melted
395g can sweetened condensed milk
2 tbsp coconut milk powder
2 tbsp boiling water
3 tsp gelatine powder
500ml (2 cups) thickened cream, whipped
Pastel sprinkles, to decorate

Directions

Step 1
I start by making the first jelly. I place the watermelon jelly crystals in a heatproof jug, add 125ml of boiling water, and stir until dissolved. I let it cool slightly for about 10 minutes.

Step 2
In a small food processor, I blend 125g of the cream cheese until smooth. With the motor running, I gradually add the watermelon jelly mixture until the texture is silky. I pour it into a small container and refrigerate for 2–3 hours until set. I repeat this process separately with the green apple jelly crystals and another 125g of cream cheese, and again with the strawberry jelly crystals and the final 125g of cream cheese.

Step 3
Next, I make the base. I process the coconut biscuits in a food processor until finely crushed, then add the melted butter and blend until well combined. I spoon the mixture evenly among eighteen 100ml silicone muffin pans, pressing the crumbs firmly with the back of a teaspoon. I refrigerate the bases for 30 minutes to set.

Step 4
Once the jelly mixtures are firm, I cut them into small 5mm cubes and transfer them to a large mixing bowl. In a clean processor, I combine the condensed milk and the remaining 375g of cream cheese until smooth, then beat in the coconut milk powder. I dissolve the gelatine by sprinkling it over 2 tablespoons of boiling water, stirring until completely melted, and then add it to the cream cheese mixture, blending until smooth and glossy.

Step 5
I pour the cheesecake mixture over the jelly cubes and gently stir to coat them without breaking the cubes apart. I spoon the mixture evenly among the chilled muffin pans, smooth the surfaces, and press down lightly to remove any air bubbles. I refrigerate them for 4–6 hours until completely firm.

Step 6
Once set, I run a small knife around the top edge of each cheesecake to release them, then press them out gently. I pipe whipped cream stars on top using a piping bag fitted with a 1.5cm star nozzle and finish each one with pastel sprinkles for a playful, terrazzo-inspired look.

Servings and Timing

This recipe makes 18 mini cheesecakes. It takes about 45 minutes to prepare, plus 4–6 hours of setting time. These are perfect for make-ahead entertaining since they can be chilled overnight and served the next day.

Variations

I love experimenting with different jelly flavors and colors to match the occasion—mango, berry, or lime all look and taste amazing. If I want a richer base, I use chocolate or vanilla biscuits instead of coconut ones. For a tropical version, I add a little lime zest to the cheesecake mixture or top with toasted coconut flakes. I sometimes skip the sprinkles and decorate with small fruit pieces for a fresh finish.

Storage/Reheating

I store the cheesecakes in an airtight container in the fridge for up to 3 days. They hold their shape beautifully and taste best when served chilled. I don’t freeze them, as the jelly texture changes, but they keep perfectly well for several days in the fridge. There’s no need to reheat—just plate and serve cold.

FAQs

Can I make these cheesecakes ahead of time?

Yes, I usually make them the day before serving. They need several hours to set, and the flavor develops beautifully overnight.

Can I use different jelly flavors?

Absolutely. I often mix and match different colors and flavors depending on the season or theme.

What can I use instead of coconut biscuits?

Plain sweet biscuits, digestive biscuits, or graham crackers work perfectly too.

How do I prevent lumps in the cheesecake mixture?

I make sure the cream cheese is at room temperature before blending—it ensures a smooth, creamy filling.

Can I make one large cheesecake instead?

Yes, I press the base into a springform pan and chill it, then pour in all the mixture and refrigerate overnight.

Do I have to use gelatine?

Gelatine helps the cheesecakes set properly. Without it, the texture may be too soft, but vegetarian gel alternatives work too.

How do I get clean edges when removing from the molds?

I gently run a thin knife around the edges and push up from the bottom of the silicone molds to release them cleanly.

Can I decorate differently?

Definitely. Sometimes I top them with shredded coconut, white chocolate curls, or mini meringues for extra flair.

What if I don’t have silicone muffin pans?

I line regular muffin trays with paper liners—they make removing the cheesecakes easier.

Can I serve these frozen?

No, freezing changes the texture of the jelly and cheesecake, so I always serve them chilled from the fridge.

Conclusion

These mini terrazzo cheesecakes are one of my favorite desserts for special occasions. I love how the colorful jelly pieces create a beautiful mosaic effect inside the creamy filling, and the coconut biscuit base adds the perfect crunch. They’re easy to make, elegant to serve, and sure to impress everyone who tries them. For me, they’re the perfect blend of flavor, texture, and artistry in every single bite.