This refreshing Kiwi Cheesecake features a buttery graham cracker crust, a light and creamy no-bake cheesecake filling, and a vibrant topping of fresh kiwi slices with a citrus glaze. It’s the perfect combination of tangy fruit and rich creaminess—ideal for spring and summer gatherings.
Why You’ll Love This Recipe
No gelatin or baking skills required
Perfectly creamy texture with a fruity twist
Visually stunning and naturally vibrant
Customizable with other tropical fruits
Ingredients Breakdown
For the Crust:
1 ½ cups graham cracker crumbs – Provides a crunchy, buttery base.
1/3 cup butter, melted – Binds the crumbs and adds rich flavor.
For the Cheesecake Filling:
1 cup cream cheese, softened – Creates a smooth, tangy base.
1/2 cup powdered sugar – Sweetens the filling while keeping it silky.
1 tsp vanilla extract – Adds depth and enhances the flavor.
1 ½ cups heavy cream – Whipped to create a light, airy texture.
For the Topping:
1 cup kiwi, peeled and sliced – Bright, juicy fruit for a tart-sweet contrast.
2 tbsp lemon juice – Adds acidity and enhances the glaze.
1/4 cup sugar – Sweetens the lemon glaze and gives the fruit a glossy finish.
Tips and Tricks
Use room temperature cream cheese for a smooth filling.
For extra flavor, add a pinch of lime zest to the filling.
Want a crisper crust? Chill the crust instead of baking it for a true no-bake version.
Be sure the cheesecake is fully chilled before slicing to ensure clean cuts.
Variations and Customizations
Swap kiwi with mango, pineapple, or strawberries
Use chocolate graham crackers for a richer crust
Add a thin layer of kiwi jam or glaze for extra flavor
Create mini cheesecakes using muffin tins for individual servings
Pairing Suggestions
Drink: Sparkling lemonade, tropical iced tea, or white sangria
Dessert Bar Companions: Coconut macaroons, lemon bars, or vanilla panna cotta
Toppings: Whipped cream, shredded coconut, or chopped pistachios
Storage Instructions
Refrigerator: Store covered for up to 4–5 days.
Freezer: Wrap slices in plastic wrap and foil, then freeze for up to 1 month. Thaw in the fridge overnight.
Popular Questions
Can I use store-bought whipped topping instead of heavy cream?
Yes, you can substitute 2 cups of whipped topping (like Cool Whip) for convenience.
Do I need gelatin to set the cheesecake?
No gelatin is needed. Whipped cream stabilizes the filling naturally.
Can I make this cheesecake ahead of time?
Absolutely! Prepare it a day in advance for even better flavor and structure.
