No Bake Kiwi Cheesecake is a delicious and easy-to-make dessert that requires no baking. This recipe combines the tangy flavor of fresh kiwi with a rich cream cheese filling, all on top of a buttery biscuit base. It's a refreshing and light dessert that is perfect for summer or any time you're craving a sweet treat.

Ingredients

For the Crust:

1 1/2 cups of graham cracker crumbs (about 12 graham crackers)
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

For the Filling:

16 oz (2 cups) cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 1/2 cups heavy cream
5-6 ripe kiwis, peeled and sliced
Green food coloring (optional)
1 packet of unflavored gelatin (about 2 1/2 tsp)
1/4 cup warm water

Instructions

Prepare the Crust:

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Press into Pan:

Press the graham cracker mixture firmly into the bottom of a 9-inch springform pan to create the crust. Place the pan in the refrigerator to chill while you make the filling.

Prepare the Gelatin:

In a small bowl, sprinkle the unflavored gelatin over 1/4 cup of warm water. Allow it to sit for a few minutes to bloom.

Make the Filling:

In a large mixing bowl, beat the softened cream cheese until it's smooth and creamy.
Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined.

Incorporate the Gelatin:

In a separate microwave-safe bowl, gently heat the bloomed gelatin in the microwave for about 15-20 seconds until it turns into a clear liquid.
Gradually add the liquid gelatin to the cream cheese mixture while continuously mixing. Make sure it's well incorporated.

Whip the Cream:

In a separate bowl, whip the heavy cream until stiff peaks form.

Combine Cream and Cream Cheese:

Gently fold the whipped cream into the cream cheese mixture. Be gentle to maintain the fluffy texture.

Add Kiwi Flavor:

Add the sliced kiwis to the cream cheese mixture and gently fold them in. If you want a more vibrant green color, you can add a drop or two of green food coloring (optional).

Pour into Pan:

Pour the kiwi cheesecake filling over the graham cracker crust in the springform pan. Smooth the top with a spatula.

Chill:

Place the cheesecake in the refrigerator and allow it to set for at least 4-6 hours or overnight.

Decorate and Serve:

Before serving, you can garnish the cheesecake with additional kiwi slices, whipped cream, or any other toppings of your choice.

Slice and Enjoy:

Carefully release the springform pan, slice the kiwi cheesecake, and enjoy your no-bake creation!

This no-bake kiwi cheesecake is a delightful, tangy dessert that's perfect for warm weather or any time you're craving a fruity treat.

The Best Cheesecake Recipe Cookbooks in May 2024

1

The Cheesecake Cookbook Bible: 1000 Days of Light and Creamy Cheesecake Recipes that Will Make You Grin for Hours

Rating is 5 out of 5

The Cheesecake Cookbook Bible: 1000 Days of Light and Creamy Cheesecake Recipes that Will Make You Grin for Hours

Buy Now

2

The Cheesecake Factory Copycat Recipes: Replicate The Most Wanted Recipes From Your Favorite Restaurant at Home (Copycat Cookbooks on a Budget)

Rating is 5 out of 5

The Cheesecake Factory Copycat Recipes: Replicate The Most Wanted Recipes From Your Favorite Restaurant at Home (Copycat Cookbooks on a Budget)

Buy Now

3

Junior's Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake

Rating is 5 out of 5

Junior's Cheesecake Cookbook: 50 To-Die-For Recipes of New York-Style Cheesecake

New
Mint Condition
Dispatch same day for order received before 12 noon
Guaranteed packaging
No quibbles returns

Buy Now

4

Rating is 5 out of 5

The Ultimate Cheesecake Cookbook

Buy Now

5

The Eli’s Cheesecake Cookbook: Remarkable Recipes from a Chicago Legend: Updated 40th Anniversary Edition with New Recipes and Stories

Rating is 5 out of 5

The Eli’s Cheesecake Cookbook: Remarkable Recipes from a Chicago Legend: Updated 40th Anniversary Edition with New Recipes and Stories

Buy Now