Mosaic cheesecake with jello is a lovely no-bake dessert with a beautiful stained glass design. You just need to fold diced jello into cheesecake filling to get this broken glass pattern cake. Reserve some to use as topping for that jewel finish that all gem lovers will appreciate. The visual effect is really stunning!

What is Mosaic Cheesecake?

This mosaic cheesecake was inspired by Polish galaretkowiec and Mexican gelatina de mosaico. Both these desserts feature pieces of coloured flavoured gelatin pieces forming stained glass patterns against a white gelatin background. The white base in those desserts is either made with milk or cream.

In this cake the white base is a simple no-bake cheescake filling. Jello dice are folded into a mixture of cream cheese, cream, icing sugar and gelatin. I did not add any vanilla because the fruity jello already brings in so much flavour.

Every slice is a surprise as there are no two equal slices. The jello dice create different patterns, making slicing the cake a very fun and entertaining experience. This cake tastes like jellybean cheesecake and is perfect for a children’s birthday party!

How to Make Mosaic Cheesecake

Both jello and the actual cheesecake need some resting time to harden, so for best results is it recommended to spread out the work over 2 days. However, if short on time, you can make this cake allowing 4 hours resting time in-between processes. The minimum total time for this recipe is 9 hours.

Follow the recipe steps in this order:

1. Preliminary steps: prepare the jello and cheesecake base. Ideally done on day 1 or in the early morning. Allow to harden in the fridge for 4 hours or overnight.
2. Cake filling and assembling. Allow to harden in the fridge for 4 hours or overnight.
3. Add final decorations and serve.

The Ingredients

Please notice that I have used the Polish equivalent of Jello, but any brand of flavoured gelatin should work fine. It comes both coloured or transparent. I chose to use a colourless type and add food colouring. If using coloured jello you will not need to add any food colouring.

For detailed quantities see the recipe card at the bottom of this post. I did not include water in this list, but it will be needed both to prepare jello and to bloom the gelatin.

Preliminary Steps of the Recipe

If making this cake in one day, you should be taking care of these steps first thing in the morning. Otherwise these will be your tasks for day 1.

• Prepare the jello following package istructions but using half of the water. We want a slightly firmer texture than the one intended in the gelatin dessert. Most jello packages from various brands call for 500 ml (2 cups) of water. In this recipe we’re using half. Dissolve the content of a packet in 250 ml (1 cup) boiling water and, if needed, stir in some food colouring. Since I used transparent jello I divided mine into 3 containers and made 3 colours. Let set for a minimum of 4 hours or overnight.
• The next step is to prepare the cake base. Crumble the Digestive biscuits (or equivalent) using a food processor or a rolling pin and stir in the melted butter. Pour into a springform pan lined with baking paper, spread out evenly all over the bottom and press to compact. Keep refrigerated.

Cake Filling & Assembling

This step can be done as soon as the jello has set, after about 3-4 hours.

• Cut up the hardened jello into a small dice so that the jello bits look like small gems.
• Soak gelatin sheets in cold water for about 5 minutes, until softened. In the meantime, warm up half of the cream. Squeeze out water from softened gelatin and stir into hot cream, until dissolved.
• In a bowl combine the cream cheese, powdered sugar and remaining half of the cream and mix at medium speed until homogeneous. Pour in the warm gelatin mix and combine.
• Separate about 1/3 of the cheesecake filling and 1/3 of the jello dice and set aside. Fold in remaining jello dice into the rest of the cheesecake filling.

• Spread the cheesecake filling over the cake base. Top with remaining third of jello dice reserving some for top decoration if you want.
• Spread remaining third of cream cheese mixture over the top, aiming for a flat top.

Notice! Depending on size of jello dice, some may stick out, see centre image below. For a smooth finish you can top the cake with an optional thin layer of gelatin cream (image above, right).

Soak 4 g gelatin and when soft dissolve into 200 ml cream. Stir in one heap tablespoon icing sugar. Let mixture cool a couple of minutes then pour on top of the cake. This will give you a smooth top finish.

• Let the cake set in the fridge overnight or for a minimum of 4 hours.

Mosaic Cheesecake Tips

The use of an acetate strip in no-bake cheesecakes makes releasing the cake from the mould so much easier, especially if combined with a springform pan. You don’t need to run a knife around the edges of the cake, so no risk of ruining the cake or scratching the pan.

You can customize your cake any way you want. Choose various flavours of jello for different colour combinations. I went for colourless jello so that I could divide mine in three to have three colours. I was aiming for a crystal/jewel theme so my gelatin was inspired by aquamarine, ruby and amethyst. Here are some other colour combinations for you to try:

• Baby blue, pink, lavender for a princess/unicorn feel
• Sapphire, aqua, purple for a mermaid theme
• Yellow, green and orange for a spring feel
• Red, fuchsia, pink for a Valentine’s day vibe
• Blue and red for a 4th of July party.

More Cheesecake Recipes!

• Blueberry White Chocolate Cheesecake
• Gingerbread Cheesecake on Biscoff Base
• Lime Chili Raspberry Cheesecake
• Maple Pecan Cheesecake
• Small Oreo Cheesecake

If you enjoyed this recipe please leave a comment below. Planning to make mosaic cheesecake for your next special occasion? Pin the recipe to Pinterest!

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5 from 5 votes

Mosaic Cheesecake

A no-bake cheesecake with jello dice that create a broken glass pattern like Mexican mosaic gelatin dessert.

Course Dessert

Cuisine American

Keyword broken glass cheesecake, cheesecake with jello bits, mosaic cheesecake

Prep Time 9 hours

Total Time 9 hours

Servings 12 people

Calories 426kcal

Author Eva | Electric Blue Food

Ingredients

• 600 g cream cheese
• 70 g icing sugar
• 12 g gelatin sheets
• 300 ml cream
• 2 jello packets
• 500 ml water + more to bloom gelatin
• 200 g Digestive biscuits or equivalent
• 120 g butter
• food colouring optional - if using colourless jello

Metric - US Customary

Instructions

Preliminary Steps (ideally done the day before)

• Prepare the jello following package istructions but using half of the water. Dissolve the content of a packet in 250 ml (1 cup) boiling water and, if needed, stir in some food colouring. Repeat for the next one. Let set for a minimum of 3 hours in the refrigerator.
• Crumble the Digestive biscuits (or equivalent) with a food processor or by crushing them with a rolling pin. Melt the butter and and stir into crumbles. Pour into a springform pan lined with baking paper, spread out all over the bottom and press evenly. Keep refrigerated.

Cake preparation

• Cut up the hardened jello into a small dice so that the jello bits look like small gems.
• Soak gelatin sheets in cold water and let bloom.
• In a bowl combine the cream cheese, powdered sugar and half of the cream and mix at medium speed until homogeneous.
• Warm remaining half of the cream. Squeeze water out from softened gelatin sheets, add to warm cream and stir to dissolve. Pour gelatin mixture into cream cheese mix and whisk to incorporate.
• Separate about 1/3 of the cheesecake filling and 1/3 of the jello dice and set aside.
• Add 2/3 of the jello dice to the remaining 2/3 of cheesecake filling and fold in. Pour cheesecake filling into the cake pan and spread all over the biscuit base.
• Top with the remaining 1/3 of jello dice you had set aside, reserving some for top decoration if you want. Spread remaining cream cheese mixture over the top, aiming for a flat top. Let the cake set in the fridge overnight or for a minimum of 4 hours.

Extra step for a flat top finish (requires extra ingredients)

• Soak 4 g gelatin and when soft dissolve into 200 ml cream. Stir in one heap tablespoon icing sugar. Let mixture cool a couple of minutes then pour on top of the cake. This will give you a smooth top finish.

Notes

Depending on the size of the jello dice, some may surface through the top layer of cheesecake filling. If you want a completely flat top for your cake you can add one extra layer of cream and gelatin to pour over the top of the cake. This requires extra ingredients than initially stated, see last paragraph of instructions.

If using regular coloured jello you will not need to add any food colouring. However if you are using colourless jello you will need to add food colouring to your jello.

Please notice that the nutritional information provided are made by an online calculator and only meant as a guideline.

Nutrition Facts

Mosaic Cheesecake

Amount Per Serving

Calories 426 Calories from Fat 324

% Daily Value*

Fat 36g55%

Saturated Fat 21g131%

Trans Fat 1g

Cholesterol 111mg37%

Sodium 326mg14%

Potassium 113mg3%

Carbohydrates 22g7%

Fiber 1g4%

Sugar 13g14%

Protein 6g12%

Vitamin A 1289IU26%

Vitamin C 1mg1%

Calcium 74mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.