ingredients:
- 250 ml cream cheese, room temperature
- 250 ml water
- 1 pack of flavor jelly (I chose raspberry favour)
- 6 mini jars
1. Add water to jelly powder and wait for 5 to 10 minutes.
2. Heat up the jelly powder water for 2 minutes in Microwave. Or until the jelly powder dissolve in the water.
3. Whisk the cream cheese until soft and smooth.
4. When the jelly powder water reach the room temperature, add to the cream cheese and whisk until all mixed.
5. Separate the mixed cream cheese in 6 mini jars.
6. Store them in the refrigerator for 2 to 6 hours or until it set.
7. Ready to eat.
Notes:
Or make it in whole cheesecake:
- 110 g digestive crumbles
- 70 g butter, melted
1. Combine the digestive crumbles with butter.
2. Place them at the bottom of the baking pan (which has removable bottom), and press firmly.
3. Pour the jelly cream cheese in the pan.
4. Store it in the refrigerator for 6 to 8 hours or until it set.
5. Remove the baking pan carefully, and ready to eat.