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Kiwi Cheesecake

Kiwi Cheesecake

This refreshing Kiwi Cheesecake features a buttery graham cracker crust, a light and creamy no-bake filling, and a vibrant kiwi topping finished with a glossy citrus glaze. It’s the perfect balance of tangy, sweet, and creamy flavors for a stunning dessert centerpiece.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 4 hours 35 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup graham cracker crumbs gluten-free crumbs or almond flour can be used
  • 1/2 cup butter, melted margarine or coconut oil can be substituted
Creamy Filling
  • 8 oz cream cheese low-fat can be used
  • 1/2 cup powdered sugar agave syrup can be used as an alternative
  • 1 teaspoon vanilla extract almond extract can be substituted
  • 1 cup heavy cream coconut cream can be used for dairy-free option
Topping
  • 2 medium kiwi, sliced strawberries or mango can be substituted
  • 1 tablespoon lemon juice lime juice can be used

Method
 

  1. Preheat the oven to 350°F (175°C). Mix the graham cracker crumbs and melted butter until well combined. Press firmly into a 9-inch springform pan to form the crust.
  2. Bake the crust for 10 minutes until lightly golden. Remove from the oven and allow it to cool completely.
  3. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  4. In a separate bowl, whip the heavy cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture, maintaining the light and airy texture.
  6. Spread the filling evenly over the cooled crust. Refrigerate for at least 4 hours or overnight until fully set.
  7. Arrange sliced kiwi over the top of the set cheesecake.
  8. In a small saucepan, gently heat the lemon juice with a small sprinkle of sugar until dissolved. Lightly drizzle over the kiwi slices for a glossy finish.

Notes

For a fully no-bake version, chill the crust instead of baking it for 30 minutes before adding the filling. Store the cheesecake refrigerated for up to 3 days. Add the kiwi topping just before serving for the freshest presentation.