We’ve turned the summer favourite Splice pine lime ice-cream into a jelly cheesecake, perfect for entertaining.


  • 200g butternut snap cookies
  • 100g butter, melted
  • 1 1/2 tablespoons boiling water
  • 3 teaspoons gelatine powder
  • 500g cream cheese, softened
  • 1/2 cup caster sugar
  • 1 teaspoon finely grated lime rind, plus extra zest, to serve
  • 300ml thickened cream, whipped
  • 9g packet lite pineapple jelly
  • 200g fresh pineapple, peeled, cut into small wedges
  • 1/4 cup fresh mint leaves


  • Step 1

    Grease a 6cm-deep, 20cm (base) round springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until nely chopped. Add butter. Process to combine. Using the back of a spoon, press mixture evenly over base of prepared pan. Refrigerate for 30 minutes or until rm.

  • Step 2

    Place boiling water in a small bowl. Sprinkle over gelatine. Stir until dissolved. Set aside to cool slightly. Meanwhile, using an electric mixer, beat cream cheese, sugar and lime rind for 2 to 3 minutes or until smooth. Beat gelatine mixture into cream cheese mixture. Fold in whipped cream until combined. Spoon mixture over biscuit base. Smooth surface. Refrigerate for 2 hours or until just set.

  • Step 3

    Meanwhile, make jelly following packet directions. Set aside to cool to room temperature.

  • Step 4

    Pour jelly over the back of a large spoon over the cheesecake. Refrigerate for 2 hours or until set.

  • Step 5

    Remove cake from pan and place on a serving plate. Serve topped with pineapple wedges, mint leaves and extra lime zest.


  • 1753 kj


  • 33.8g


  • 22g


  • 1g


  • 6.4g


  • 91mg


  • 325mg


  • 22.7g


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