KIWI CHEESECAKE (NO-BAKE)

Servings

8–10 slices

Time

Preparation: 30 minutes
Chilling time: 4–6 hours

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INGREDIENTS

Crust

• 200 g digestive biscuits (or graham crackers)

• 100 g unsalted butter, melted

Cheesecake filling

• 300 g cream cheese, softened

• 200 ml heavy whipping cream (cold)

• 80 g powdered sugar

• 1 tsp vanilla extract

• 10 g gelatin powder

• 50 ml warm water

Kiwi topping

• 4–5 fresh kiwis, peeled and sliced

• 80 ml kiwi juice or water

• 40 g sugar

• 5 g gelatin powder

• 30 ml warm water

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INSTRUCTIONS

Step 1: Make the crust

• Crush biscuits into fine crumbs

• Mix with melted butter until evenly combined

• Press firmly into the bottom of a springform pan (18–20 cm)

• Refrigerate for 20 minutes to set

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Step 2: Prepare the filling

• Bloom gelatin with 50 ml warm water; stir until dissolved

• Beat cream cheese and powdered sugar until smooth

• Add vanilla extract and dissolved gelatin; mix well

• Whip heavy cream to soft peaks, then gently fold into cream cheese mixture

• Pour filling over chilled crust and smooth the surface

• Refrigerate for at least 2 hours until set

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Step 3: Make the kiwi layer

• Bloom gelatin with 30 ml warm water

• Heat kiwi juice (or water) with sugar until dissolved

• Remove from heat and stir in gelatin; let cool slightly

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Step 4: Assemble

• Arrange kiwi slices neatly on top of the cheesecake

• Gently pour cooled kiwi glaze over the fruit

• Refrigerate for 2–4 hours until fully set

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SERVING

• Slice with a warm knife for clean cuts

• Serve chilled

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TEXTURE & FLAVOR

• Crust: Buttery, slightly crunchy

• Filling: Light, creamy, smooth

• Topping: Fresh, tangy, glossy

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TIPS

• Do not boil kiwi juice; high heat weakens gelatin

• Fully cool the glaze before pouring to avoid melting the filling

• Store refrigerated and consume within 2 days