No-Bake Jelly Slice with Biscuit Crust and Passionfruit Topping
A beloved Australian dessert featuring a crunchy biscuit base, creamy custard layer, and a vibrant passionfruit jelly topping that sets perfectly without baking. This australian-inspired desserts ready in about 35 minutes pairs crushed digestive biscuits, melted unsalted butter, vanilla custard powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 12, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 250 g crushed digestive biscuits
- 125 g melted unsalted butter
- 40 g vanilla custard powder
- 2 cups (480 ml) milk
- 1 cup (300 g) sweetened condensed milk
- 10 g (1 sachet) gelatin powder
- 1/2 cup (125 ml) passionfruit pulp
- 1 cup (240 ml) for jelly water
- 1/4 cup (50 g) caster sugar
Instructions
- Step 1: Combine 250 g crushed digestive biscuits with 125 g melted unsalted butter until mixture resembles wet sand. Press firmly into the base of a 9x9 inch (23x23 cm) square baking dish to form an even crust. Refrigerate for 30 minutes.
- Step 2: In a saucepan, whisk 40 g vanilla custard powder with 1/2 cup (120 ml) milk until smooth. Add remaining 1.5 cups (360 ml) milk and 1 cup sweetened condensed milk. Cook over medium heat, stirring constantly until thickened to a pudding consistency (about 5-7 minutes). Pour custard over biscuit base and refrigerate for 1 hour until set.
- Step 3: Sprinkle 10 g gelatin powder over 1/4 cup (60 ml) cold water and let bloom for 5 minutes. Heat 3/4 cup (180 ml) water with 1/4 cup (50 g) caster sugar until sugar dissolves. Stir in bloomed gelatin until fully dissolved.
- Step 4: Mix in 1/2 cup passionfruit pulp, then pour gently over set custard layer. Refrigerate for at least 3 hours or until jelly is firm.
- Step 5: Slice into squares and serve chilled as a refreshing, fruity Aussie dessert.
Frequently asked questions
How long does No-Bake Jelly Slice with Biscuit Crust and Passionfruit Topping take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover No-Bake Jelly Slice with Biscuit Crust and Passionfruit Topping?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep crushed digestive biscuits from drying out.
Can I substitute ingredients in No-Bake Jelly Slice with Biscuit Crust and Passionfruit Topping?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale No-Bake Jelly Slice with Biscuit Crust and Passionfruit Topping for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with No-Bake Jelly Slice with Biscuit Crust and Passionfruit Topping?
Australian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
