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
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No gelatin or baking skills required
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Perfectly creamy texture with a fruity twist
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Visually stunning and naturally vibrant
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Customizable with other tropical fruits
Ingredients Breakdown
For the Crust:
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1 ½ cups graham cracker crumbs – Provides a crunchy, buttery base.
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1/3 cup butter, melted – Binds the crumbs and adds rich flavor.
For the Cheesecake Filling:
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1 cup cream cheese, softened – Creates a smooth, tangy base.
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1/2 cup powdered sugar – Sweetens the filling while keeping it silky.
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1 tsp vanilla extract – Adds depth and enhances the flavor.
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1 ½ cups heavy cream – Whipped to create a light, airy texture.
For the Topping:
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1 cup kiwi, peeled and sliced – Bright, juicy fruit for a tart-sweet contrast.
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2 tbsp lemon juice – Adds acidity and enhances the glaze.
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1/4 cup sugar – Sweetens the lemon glaze and gives the fruit a glossy finish.
Tips and Tricks
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Use room temperature cream cheese for a smooth filling.
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For extra flavor, add a pinch of lime zest to the filling.
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Want a crisper crust? Chill the crust instead of baking it for a true no-bake version.
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Be sure the cheesecake is fully chilled before slicing to ensure clean cuts.
Variations and Customizations
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Swap kiwi with mango, pineapple, or strawberries
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Use chocolate graham crackers for a richer crust
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Add a thin layer of kiwi jam or glaze for extra flavor
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Create mini cheesecakes using muffin tins for individual servings
Pairing Suggestions
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Drink: Sparkling lemonade, tropical iced tea, or white sangria
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Dessert Bar Companions: Coconut macaroons, lemon bars, or vanilla panna cotta
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Toppings: Whipped cream, shredded coconut, or chopped pistachios
Storage Instructions
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Refrigerator: Store covered for up to 4–5 days.
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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.