The magic of this no-bake cheesecake is that it’s incredibly easy to make. Every layer is coloured and flavoured with your favourite Aeroplane Jelly crystals, so this rainbow looks and tastes extra magical.
- 1 LINE a 5cm-deep, 20cm square cake pan with baking paper, allowing a 5 cm overhang. Process the biscuits in a food processor until they resemble fine crumbs. Add the butter and process to combine. Spoon into prepared pan and using the back of a spoon press the mixture firmly and evenly over the base. Place in the fridge until ready to use.
- 2 PLACE the Aeroplane Original Purple Grape Flavoured jelly crystals in a heatproof bowl, add ½ cup (125 mL) boiling water and use a fork to whisk until crystals dissolve. Process 1 packet of cream cheese in a food processor until smooth. Gradually pour in the warm jelly mixture and process until smooth and combined, scraping down the side, as necessary. Working quickly, pour the mixture over the biscuit base and smooth the surface. Place in the freezer for 10 minutes to set.
- 3 WASH the food processor bowl and dry thoroughly. Place the Aeroplane Blue Heaven jelly crystals in a heatproof bowl. Add ½ cup (125ml) boiling water and use a fork to whisk until crystals dissolve. Process second packet of cream cheese in the food processor until smooth. Gradually pour in the warm blue heaven jelly mixture. Process until smooth and combined, scraping down the side, as necessary. Working quickly, pour the blue jelly cream cheese mixture over the back of a large metal spoon over the set grape cheese layer. Smooth the surface and return to the freezer for 10 minutes. Repeat with the remaining Aeroplane Lemon and Strawberry jelly crystals, 1 cup (250ml) boiling water and 2 packets cream cheese to create another 2 layers. Place in the freezer for 10 minutes between each layer.
- 4 COVER with plastic wrap and refrigerate for 2 hours or until set firm and ready to serve. Lift the rainbow cheesecake onto a serving plate and decorate with meringues, cachous and confectionery of your choice.