• Menu
  • Skip to right header navigation
  • Skip to main content
  • Skip to secondary navigation
  • Skip to primary sidebar

Before Header

Subscribe for Email Updates

logo

Providing printables, encouragement, tips and resources to help busy mums balance homeschooling, homemaking and frugal living.

  • Craft
  • Faith
  • Recipes
    • Recipe Index
  • Homeschooling
    • Free Printables
    • Google Slides ~ How To | Distance Learning
    • Printables By Grade
    • Printables By Subject
  • Homemaking
    • DIY & Frugal Living
  • Wellness
    • Essential Oils

Mobile Menu

  • Craft
  • Faith
  • Recipes
    • Recipe Index
  • Homeschooling
    • Free Printables
    • Google Slides ~ How To | Distance Learning
    • Printables By Grade
    • Printables By Subject
  • Homemaking
    • DIY & Frugal Living
  • Wellness
    • Essential Oils

Rosella (Hibiscus) Cheesecake

This post may contain affiliate links. Please read my full disclosure policy.
  • Share
  • Tweet
This delicious no-bake Rosella (Hibiscus) cheesecake is quick and easy to make and tastes delicious. The only problem is waiting for it to set!
 

Rosella (Hibiscus) Cheesecake

This awesome rosella (hibiscus) cheesecake not only looks amazing with the red topping, but it also tastes delicious! With only two ingredients in the base, that is then set aside in the fridge until the filling is ready, it is quite quick and easy to make.

Jump to Recipe Print Recipe

Rosella (Hibiscus) Cheesecake

After making a rosella jelly and letting it set on top of the cheesecake, I added a couple of de-seeded rosellas with a few washed and dried rosella leaves to the top of the cheesecake for decoration. You could also make candied rosellas to use as decorations for the top of this cheesecake.

To make this cheesecake, you will need to make or have access to:

  • Rosella Jam
  • Rosella Syrup

I have made these and always had them on hand, ready when I want to make a rosella dish.

Rosella (Hibiscus) Cheesecake

I added 150g of Rosella jam to the cheesecake filling. This is not a lot and adds a small amount of flavour that isn’t very strong. You could add a little more if you want a stronger flavour. 

We grow and dry our own rosellas to use in these recipes, though dried rosella (hibiscus) can be purchased from many speciality stores.

More Cheesecake Recipes

  • Tim Tam Cheesecake
  • Raspberry and White Chocolate Cheesecake
  • Blueberry Cheesecake
  • Caramilk Cheesecake Slice
  • Mango Cheesecake
  • Cherry Ripe Cheesecake
  • Jelly Cheesecake Slice
  • No Bake Lemon Cheesecake
  • Mars Bar Cheesecake 
  • Anzac Cheesecake
Rosella (Hibiscus) Cheesecake

Rosella (Hibiscus) Cheesecake

This delicious no-bake Rosella (Hibiscus) cheesecake is quick and easy to make and tastes delicious.
Print Pin
Course Dessert
Servings 12 Servings

Ingredients
  

Base

  • 200 g sweet biscuits, crushed
  • 100 g butter, melted

Cheesecake Filling

  • 500 g cream cheese, softened
  • 3/4 cup caster sugar
  • 3 tsp gelatin dissolved in 1/4 cup boiling water
  • 2 TBSP lemon juice
  • 1 cup cream, lightly whipped
  • 150 g rosella jam

Jelly Topping

  • 3 tsp gelatin dissolved in 1/4 cup boiling water
  • 50 g water
  • 100 g rosella syrup
  • 10 g sugar

Instructions
 

Base

  • Line a 20cm springform round cake pan with baking paper.
  • Combine the base ingredients - the crushed biscuits and the melted butter in a large bowl and press into the prepared pan. Refrigerate while making filling.

Cheesecake Filling

  • Dissolve the gelatine in the boiling water and set aside to cool until needed.
  • Using an electric mixer or a stand mixer, beat the cream cheese and the sugar until smooth.
  • Fold in the gelatin mixture, lemon juice and cream.
  • Fold through the rosella jam.
  • Pour the filling into the prepared crust and refrigerate while making the jelly topping.

Jelly Topping

  • Dissolve the gelatine in the boiling water and set aside to cool until needed.
  • In a small saucepan, gently heat the rosella syrup, sugar and water over low heat.
  • When the sugar is dissolved, add the gelatin mixture until combined.
  • Remove from heat and allow to cool, but not set.
  • When cool, gently pour over the top of the cheesecake.
  • Place the cheesecake back in the fridge for at least 4 hours to set completely.
Keyword Cheesecake, Dessert
Tried this recipe? Share a pic on Instagram#simplelivingcreativelearning
  • Share
  • Tweet

Category: RecipesTag: Desserts

Love Free Printables?

Subscribe to receive weekly emails!

Previous Post: «Ladybug Counting Mats Ladybug Counting Mats
Next Post: How to Grow, Harvest and Use Rosella (Hibiscus) How to Grow, Harvest and Use Rosella (Hibiscus)»

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Come and Join Us

Support My Work

Love Free Printables?

Subscribe to receive weekly emails!

Categories

AMAZON ASSOCIATES DISCLOSURE

Simple Living. Creative Learning is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

  • About
  • Contact
  • Privacy Policy
  • Disclosure
  • Cart
  • My Account

Return to top

Copyright © 2013-2020 · Genesis Framework · WordPress · Log in