Fridge Friend Recipes
Vanilla Slice and Lime Jelly Cheesecake Pots recipe
Creamy cheesecake-style pots with a sharp lime jelly layer and buttery vanilla slice pieces folded through. This is a light, no-bake dessert that feels fresh and indulgent at the same time.
20 min · Easy · British Jump to method
Ingredients
- 135 g packet lime jelly
- 2 pieces vanilla slice
- 200 g Cake
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 303 kcal |
| Protein | 4 g |
| Carbohydrates | 51 g |
| Fat | 9 g |
| Saturated fat | 4.5 g |
| Fibre | 0.5 g |
| Sugar | 33 g |
| Sodium | 180 mg |
Why this works
A very sweet, energy-dense dessert that is low in fibre and protein, with a modest amount of saturated fat.
High sugar content. The lime jelly and cake contribute a substantial amount of sugar, so this is best kept as an occasional treat.
Low fibre. There are very few whole-food ingredients, so fibre is minimal and the dessert is unlikely to be very filling.
Likely higher in saturated fat. Vanilla slice and cake typically contain butter, cream or pastry fats, increasing saturated fat intake.
Method
- Prepare the lime jelly as directed and pour into a shallow dish or a tray. Chill until softly set, then cut into small cubes.
Dissolve the jelly fully before chilling, then leave it just firm enough to wobble without sloshing so it slices cleanly into neat cubes rather than collapsing. If the layer is too soft, it will smear when cut; if it is too firm, it will crack into shards.
- Break the vanilla slice into bite-sized pieces and divide between serving glasses.
Aim for roughly walnut-sized pieces so the pastry gives a proper bite without turning to crumbs at the bottom of the glass. Keep the pieces fairly even in size so each serving has a balanced vanilla layer.
- Crush the cake into crumbs and add a layer over the vanilla slice.
Use your fingertips to make fine, even crumbs rather than large chunks, and stop as soon as it resembles a loose rubble. Press only lightly if you want it to stay airy, as compacting it too firmly makes the base stodgy.
- Add the lime jelly cubes on top, pressing them in gently.
Tuck the cubes in snugly but do not squash them down, or the jelly will lose its shape and bleed into the cake layer. A gentle press is enough to help the layers settle without turning muddled.
- Chill for 1 hour before serving so the layers hold together.
Chill the pots on a level shelf so the layers set straight and the jelly keeps its clear edges. If the top still wobbles freely after chilling, give it a little longer rather than serving too soon.
Other Vanilla Recipes
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