Description
A refreshing no-bake cheesecake with a buttery biscuit crust, creamy vanilla filling, and a glossy kiwi fruit topping. Perfect for summer or any occasion!
Ingredients
Scale
- For the Crust:
- 200g (7 oz) digestive biscuits (or graham crackers)
- 100g (3.5 oz) unsalted butter, melted
- 1 tbsp sugar
- For the Filling:
- 500g (17.5 oz) cream cheese, softened
- 150g (5 oz) powdered sugar
- 1 tsp vanilla extract
- 300ml (1¼ cups) heavy cream, whipped to stiff peaks
- 2 tsp gelatin powder + 2 tbsp water (optional, for stability)
- For the Kiwi Topping:
- 6–8 ripe kiwis, peeled and sliced
- 100g (½ cup) sugar
- 100ml (⅓ cup) water
- 1 tbsp lemon juice
- 1 tsp gelatin powder + 1 tbsp water (for glaze)
Instructions
- Crust: Crush biscuits into fine crumbs. Mix with melted butter and sugar. Press firmly into a 9-inch springform pan. Chill for 30 mins.
- Filling: Beat cream cheese, powdered sugar, and vanilla until smooth. If using gelatin, dissolve it in water, microwave for 10 secs, then mix into filling. Fold in whipped cream. Spread over crust and refrigerate for 4+ hours.
- Kiwi Topping: Arrange kiwi slices over the set cheesecake. Simmer sugar, water, and lemon juice until syrupy (5 mins). Dissolve gelatin in water, add to syrup, and cool slightly. Brush over kiwis to glaze. Chill 1 hour before serving.
Notes
- For a firmer filling, use gelatin. Omit for a softer texture.
- Substitute agar-agar for a vegetarian option.
- Store in the fridge for up to 3 days.
- Add mint leaves for extra freshness.
- Prep Time: 30 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: No-Bake
- Cuisine: International
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 65mg