Description

A light, refreshing no-bake kiwi cheesecake with a buttery graham cracker crust and a creamy filling, topped with fresh kiwi slices for a tropical twist.

Ingredients

Units Scale

1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
1/2 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
4–5 ripe kiwis, peeled and sliced
1 tbsp lemon juice
1 tbsp unflavored gelatin
3 tbsp water

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Instructions

Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl. Press into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator for 20 minutes.
In a small bowl, mix gelatin and water and let bloom for 5 minutes. Microwave for 15 seconds to dissolve completely. Let cool slightly.
In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice and mix until combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
Stir in the dissolved gelatin, mixing well.
Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until set.
Arrange kiwi slices on top before serving.

Notes

Ensure the gelatin is fully dissolved to avoid lumps in the filling.
Use ripe kiwis for the best flavor and presentation.
You can substitute graham crackers with digestive biscuits if preferred.

Nutrition

Serving Size: 1 slice
Calories: 380
Sugar: 18g
Sodium: 210mg
Fat: 28g
Saturated Fat: 16g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 6g
Cholesterol: 85mg