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 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