Mini Kiwi Cheesecake (No-Bake)

A light, creamy mini cheesecake with a buttery biscuit crust and fresh kiwi topping. No oven required.

Servings: 6 mini cheesecakes
Prep time: 30 minutes
Chilling time: 2–4 hours

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Ingredients

1. Crust

• 150 g digestive biscuits or graham crackers

• 70 g unsalted butter, melted

• 1 tablespoon sugar

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2. Cheesecake Filling

• 250 g cream cheese (softened at room temperature)

• 80 g granulated sugar

• 1 teaspoon vanilla extract

• 200 ml heavy whipping cream

• 1 tablespoon lemon juice

• 5 g gelatin powder (or 2 gelatin sheets)

• 30 ml cold water (for blooming gelatin)

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3. Kiwi Topping

• 3–4 ripe kiwis

• 40 g sugar

• 1 teaspoon lemon juice

• 1 teaspoon cornstarch

• 2 tablespoons water

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4. Garnish

• Fresh kiwi slices

• Powdered sugar

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Instructions

Step 1: Prepare the Crust

1. Crush the biscuits into fine crumbs using a blender or rolling pin.

2. In a bowl, mix the crumbs with:

   • melted butter

   • sugar.

3. Stir until the mixture resembles wet sand.

4. Press the mixture firmly into the bottom of mini cake rings or muffin molds.

5. Refrigerate for 15–20 minutes until firm.

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Step 2: Prepare the Gelatin

1. Add gelatin powder to 30 ml cold water.

2. Let it bloom for 5 minutes.

3. Microwave for 10–15 seconds until dissolved.

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Step 3: Make the Cheesecake Mixture

1. Beat the cream cheese and sugar until smooth and creamy.

2. Add:

   • vanilla extract

   • lemon juice.

3. Mix well.

4. Slowly add the melted gelatin and stir until fully combined.

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Step 4: Whip the Cream

1. In a chilled bowl, whip the heavy cream until soft peaks form.

2. Gently fold the whipped cream into the cream cheese mixture.

This creates a light and airy cheesecake filling.

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Step 5: Fill the Molds

1. Remove the crust from the refrigerator.

2. Spoon or pipe the cheesecake filling over the crust.

3. Smooth the top with a spatula.

4. Refrigerate for at least 2 hours until set.

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Step 6: Make the Kiwi Sauce

1. Peel and blend 2 kiwis into a puree.

2. In a small saucepan combine:

   • kiwi puree

   • sugar

   • lemon juice.

3. Mix cornstarch with water and add it to the mixture.

4. Cook on low heat, stirring continuously until the sauce thickens.

5. Let the sauce cool completely.

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Step 7: Assemble the Cheesecakes

1. Pour the cooled kiwi sauce over the chilled cheesecakes.

2. Smooth the top gently.

3. Garnish with:

   • fresh kiwi slices

   • a light dusting of powdered sugar.

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Storage

• Store in the refrigerator for up to 3 days.

• Keep covered to maintain freshness.

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Tips for Best Results

✔ Use full-fat cream cheese for the creamiest texture.
✔ Chill the whipping cream bowl before whipping.
✔ Choose ripe but firm kiwi for the best flavor and appearance.