Why You’ll Love This Recipe

This Refreshing Kiwi Cheesecake is a creamy, no-bake dessert that’s as visually stunning as it is delicious. With a buttery graham cracker crust, a silky cream cheese filling, and a vibrant layer of fresh kiwi on top, this cheesecake is perfect for spring and summer gatherings. The tangy sweetness of the kiwi balances beautifully with the richness of the cheesecake, offering a cool, fruity finish in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsmelted buttersugarcream cheesepowdered sugarsour creamvanilla extractgelatinunflavored waterheavy creamfresh kiwis (peeled and sliced)lime juice

directions

In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of a springform pan to form a crust. Refrigerate for 15 minutes.

In another bowl, beat the cream cheese until smooth. Add powdered sugar, sour cream, and vanilla extract. Mix until well combined.

In a small saucepan, sprinkle gelatin over water and let it bloom for a few minutes. Heat gently until dissolved, then let cool slightly.

Whip the heavy cream until stiff peaks form and fold it into the cream cheese mixture. Stir in the dissolved gelatin.

Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until set.

Arrange kiwi slices over the top of the cheesecake in a decorative pattern.

Brush the kiwis lightly with lime juice to prevent browning and enhance freshness.

Chill until ready to serve.

Servings and timing

This recipe yields approximately 10-12 slices.Preparation time: 25 minutesChilling time: 4 hoursTotal time: 4 hours 25 minutes

Variations

Use a mix of green and golden kiwis for color contrast.

Add a thin layer of kiwi jelly over the top for extra shine and flavor.

Try a coconut crust instead of graham crackers for a tropical twist.

Include a hint of lime zest in the filling for more citrus brightness.

storage/reheating

Store the kiwi cheesecake in the refrigerator for up to 5 days.Cover it tightly with plastic wrap or keep it in an airtight container.Freezing is not recommended due to the high water content in kiwis, which may affect texture.

FAQs

Can I use canned or frozen kiwi?

Fresh kiwi is best for appearance and texture, but canned can be used if well-drained.

Why use gelatin in no-bake cheesecake?

Gelatin helps the cheesecake set properly without baking, ensuring a firm, sliceable texture.

Can I skip the gelatin?

Yes, but the cheesecake may be softer and less stable when sliced.

Can I make this cheesecake ahead of time?

Absolutely! It’s ideal to make it a day ahead so it can chill fully.

Is this recipe gluten-free?

Use gluten-free graham crackers to make it gluten-free.

How do I prevent kiwi from browning?

A light brush of lime or lemon juice keeps kiwi slices fresh-looking.

What’s the best pan to use?

A springform pan works best for easy removal and neat presentation.

Can I use other fruits instead?

Yes, strawberries, mangoes, or blueberries also work beautifully.

What’s the texture like?

Creamy, smooth, and cool with a slight tang from the kiwi and lime.

Is it overly sweet?

No, it’s lightly sweetened to complement the natural tartness of the fruit.

Conclusion

The Refreshing Kiwi Cheesecake is a delightful dessert that’s both elegant and easy to make. Its cool, fruity flavor and creamy texture make it a standout treat for warm days or special occasions. Whether you’re hosting a party or just want to enjoy a slice of something refreshing, this cheesecake is sure to impress.