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Recipe of Creamy Cheese Gelatin with Red Fruits

Creamy Cheese Gelatin with Red Fruits

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This Christmas do not stop preparing this incredible creamy cheese jelly with red fruits that has a spectacular presentation. Let yourself be carried away by this mixture of textures, the softness of the cheese and the sweetness of the La Costeña® red fruit jam, which make the perfect combination of flavors.
Learn more about La Costeña


8 portions
  • 2 cups Water, hot
  • 3/4 cups La Costeña® Red Fruit Jam
  • 2 envelopes gelatin, (7 gc / u) hydrated and melted
  • 190 grams cream cheese
  • 1 cup condensed milk
  • 2 cups milk
  • 1 teaspoon liquid vanilla
  • 1 on gelatin, (7 g) hydrated and melted
  • 1 cup chocolate cookie, milled
  • 2 tablespoons Hazelnut cream
  • 3 tablespoons almond, chopped
  • 1/2 cups butter, melted


For the gelatine of fruits, in a bowl, mix the water with the Red Fruit Jam La Costeña® and the grenetina.
Pour the previous preparation into a rectangular mold and fill 1/3 of the mold. Refrigerate until set.
Meanwhile, liquefy the cheese with the condensed milk, whole milk, vanilla and grenetina until a homogeneous mixture is obtained.
With the help of a cookie cutter in the shape of a tree, cut 3 little trees of the red fruits jelly without unmolding. Remove the saplings and fill with the cheese jelly almost to the edge of the mold. Refrigerate until set.
For the cookie base, mix the cookies with hazelnut cream, almonds and butter. Pour over the cheese jelly and compact with a spoon covering completely to make a crust. Refrigerate 20 more minutes.
Unmold the gelatin taking care that the cookie base is on the plate, enjoy.


Serve in an extended dish.


Grease your mold lightly with oil so that the demoulding is very easy.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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