KIWI CHEESECAKE (NO-BAKE)
Servings
8–10 slices
Time
Preparation: 30 minutes
Chilling time: 4–6 hours
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
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
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
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
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
SERVING
-
Slice with a warm knife for clean cuts
-
Serve chilled
TEXTURE & FLAVOR
-
Crust: Buttery, slightly crunchy
-
Filling: Light, creamy, smooth
-
Topping: Fresh, tangy, glossy
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