Jelly Hearts

8 servings
30 min
6 hours




  • Base
    1. Crush biscuits and stir in melted butter

    2. Divide and press onto the base of the try. Chill for 15mins or until needed.

    3. Prick base with the back of a skewer (I used a fork) before pouring in the filling.


    1. Using a small heart shaped cutter (1″) and cut hearts out of the strawberry halves.Place on a plate lined with paper towel.(Can save the rest for a smoothie!)

    2. Place gelatine and sugar in a bowl.
    Pour boiling water over and stir until gelatine has dissolved.
    If it doesn’t dissolve completely, place this bowl over a bigger bowl filled with boiling hot water.

    3. Cream the cream cheese and vanilla essence together.
    Add the gelatine syrup gradually and cream until smooth.Pour into tray(s).

    4. Place 20 hearts on each try, partially submerged in the cheese.
    (I refrigerate the cream cheese for 15 mins before submerging the strawberries.
    Just so they don’t sink in all the way).
    Refrigerate until firm about 2 hours.


    1. Dissolve Jell’O in boiling water. Add cold water and stir well.

    2. Cool completely before pouring over the cheese filling.(Try and pour really slowly and over the strawberries instead of the cheese so that the jelly stays clear)

    3. Refrigerate for at least 4 hours before serving.

    ENJOY! (:

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Jelly Hearts, photo 1
Jelly Hearts, photo 2
Jelly Hearts, photo 3
Jelly Hearts, photo 4
Jelly Hearts, photo 5
Jelly Hearts, photo 6


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