The Delicake container used to create this slice was sent to me to try (i.e. it was a freebie, but the opinions are all mine and so is this awesome recipe). If you’ve been around these parts for a while, you will know that cloud jellies are a bit of a thing. They are a really yummy way to get good stuff into kids and I thought…why not combine the yumminess of cloud jellies with the yumminess of cheesecake and create a delicious dessert that is actually good for you? So…here it is! Blueberry cloud jelly cheesecake slice. By the way…Kidgredients turns 2 today! So make some cake to celebrate!
The amazing thing about this recipe? It’s no bake, only contains real food and is delicious. You will need to be patient, the setting of the layers is very important to the finished look! I’ve done this in my delicake rectangular non bake premium cake ware. Basically it’s three pieces, one of which you see in this photo. The base, a sleeve and lid allow you to perfect non bake desserts, you set the base, then the next level and the next…and you’re done! Perfect for jelly slices, freezer cakes, rocky road and even muesli bars! You can read more about them here, if you regularly make no bake desserts these are perfect for you. I bought one for my mother in law as she makes a cheesecake for every family event and I thought it would make her life easier.
Now why is this called a cloud jelly cheesecake slice? Put simply, I’ve used the idea of cloud jellies to make this into a fabulous dessert that would be as at home on any dessert table as any other cake. But it’s better for you and uses delicious ingredients. It tastes naughty though! With three layers, it’s a bit of a show piece and doesn’t let you down with its flavour either. The crunchy base sets off the creamy middle layer and the jelly on top has two purposes- one it tastes delicious and two: it holds the whole thing together.
So don’t just take my word for it, this would be so easy to do with kids. It’s no bake, and involves a lot of tasks that are just pouring, blending and spreading, so it’s fun to get the kids involved. They’ll also love the moment when you lift the sleeve off and the slice comes away from the sides perfectly! The blueberries on top are quite literally just sprinkled on after it was set. Use whatever you want, or leave it plain!
- 1& ¼ cups puffed rice
- 1& ¼ cups oats
- 1 &1/4 cups shredded coconut
- 3tbsps coconut sugar
- 4tbsps water
- ¾ cup coconut oil
- zest of one lemon
- Cheesecake layer
- 1.5 cups yoghurt
- 250 grams cream cheese
- ¾ cup frozen blueberries
- 2 tsps lemon juice
- 1 tsp vanilla
- 2 tsps gelatin (I use great lakes gelatin)
- 2 tbsps water boiling water
- Jelly layer
- 1 cup frozen blueberries
- 1 cup water
- 2 tbsps coconut sugar
- 2 tsps gelatin
- Combine the oats, rice puffs and shredded coconut in a food processor. Process until they are like breadcrumbs.
- Combine the sugar, water and coconut oil in a small saucepan and bring to the boil. Cook for 2-3 minutes more.
- Pour the hot mix over the dry crumbs and add the lemon zest. Combine.
- Press into the base of your dish and set in the fridge for 10 minutes.
- Combine the frozen blueberries, cream cheese, lemon juice vanilla in a food processor and blitz until smooth.
- Add the gelatin to the boiling water and whisk well.
- Add to the food processor and blitz again quickly.
- Pour this layer into the dish on top of the base.
- Refrigerate for 1 hour, or until set.
- For the jelly layer: sprinkle the gelatin over the cup of water in a small saucepan. Add the coconut sugar and whisk until all the gelatin and sugar has dissolved.
- Add the frozen blueberries to the saucepan and heat gently for 2 minutes.
- Place the mixture into the food processor and blitz until smooth.
- Pour through a sieve onto the cheesecake layer. Refrigerate until set.