Description
These Mini Terrazzo Cheesecakes are a stunning, bite-sized dessert that combines creamy cheesecake with colorful cubes of jelly for a mosaic-like effect. With a coconut biscuit base and a rich, silky filling, they’re as beautiful as they are delicious — perfect for parties, celebrations, or any time you want a show-stopping sweet treat.
Ingredients
85 g pkt watermelon jelly crystals
125 ml (½ cup) boiling water
3 × 250 g pkts cream cheese, at room temperature, chopped
85 g pkt green apple jelly crystals
125 ml (½ cup) boiling water
85 g pkt strawberry jelly crystals
125 ml (½ cup) boiling water
250 g pkt Griffin’s Krispie coconut biscuits
90 g butter, melted
395 g can sweetened condensed milk
2 tbsp coconut milk powder
2 tbsp boiling water
3 tsp gelatine powder
500 ml (2 cups) thickened cream, whipped
Pastel sprinkles, to decorate
Instructions
- Prepare the first jelly by dissolving watermelon jelly crystals in 125 ml boiling water. Cool for 10 minutes.
- Blend 125 g cream cheese until smooth, then add the watermelon jelly mixture until silky. Pour into a container and refrigerate 2–3 hours until set. Repeat with green apple and strawberry jelly crystals, using 125 g cream cheese for each.
- Make the base by processing coconut biscuits into fine crumbs. Add melted butter and blend until combined. Press evenly into eighteen 100 ml silicone muffin pans and refrigerate 30 minutes.
- Cut set jellies into 5 mm cubes and transfer to a large bowl. Blend remaining 375 g cream cheese with condensed milk and coconut milk powder until smooth. Dissolve gelatine in 2 tbsp boiling water and mix into the cheesecake base.
- Fold jelly cubes gently into the cheesecake mixture, then spoon evenly over the chilled bases. Smooth tops and refrigerate 4–6 hours until firm.
- Once set, release cheesecakes from molds. Pipe whipped cream stars on top and decorate with pastel sprinkles for a terrazzo effect.
Notes
Experiment with jelly flavors — mango, berry, or lime all work beautifully.
Swap the coconut biscuit base for digestive or graham crackers if preferred.
Add lime zest or toasted coconut for a tropical twist.
Decorate with fruit, white chocolate curls, or mini meringues for extra flair.
Serve chilled — freezing is not recommended as it affects jelly texture.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 265
- Sugar: 22 g
- Sodium: 125 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 45 mg
