This Delightful Kiwi Cheesecake is a truly refreshing and unique dessert! It features a classic graham cracker crust, a smooth and creamy no-bake cheesecake filling, and a vibrant, jewel-like kiwi topping set with agar agar. I absolutely love the bright, tangy flavor of kiwi, and it shines beautifully in this Kiwi Cheesecake. It’s a perfect dessert for spring gatherings, summer parties, or anytime you want a light, fruity, and elegant treat that doesn’t require turning on the oven for the main filling.
Why You’ll Love This Kiwi Cheesecake
- Refreshing Kiwi Flavor: Highlights the unique sweet-tart taste of fresh kiwi fruit.
- Creamy No-Bake Filling: The cheesecake filling is smooth, creamy, and requires no baking (only the crust is briefly baked).
- Beautiful Presentation: The vibrant green kiwi topping makes this cheesecake visually stunning.
- Unique Texture: The agar agar topping creates a soft, jelly-like layer that contrasts nicely with the creamy filling.
- Perfect for Warmer Weather: A light and refreshing dessert option.
Ingredients for Kiwi Cheesecake
Here’s what you’ll need to make this refreshing cheesecake. The full list with measurements is in the recipe card below.
Crust
- Graham cracker crumbs (Crumb)
- Melted butter (Fat)
Cheesecake Filling
- Heavy whipping cream, divided (Dairy)
- Unflavored gelatin (Gelling Agent)
- Sugar (Sweetener)
- Cream cheese, softened (Dairy)
- Vanilla extract (Flavoring)
Kiwi Topping
- Kiwis, peeled and pureed (Fruit)
- Water (Liquid)
- Sugar (Sweetener)
- Agar agar powder (Gelling Agent)
- Green food coloring (optional) (Coloring)
- Kiwis, sliced for decoration (Fruit)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the unique flavor of this Kiwi Cheesecake, but here are a few ideas for variations:
- Different Fruit Topping: Use pureed strawberries, mangoes, or passion fruit instead of kiwi for the topping. Adjust sugar as needed.
- Lime or Lemon: Add some lime or lemon zest to the cheesecake filling for extra tang.
- Coconut Crust: Use crushed coconut cookies or add shredded coconut to the graham cracker crust.
- Skip the Food Coloring: Omit the green food coloring for a more natural-looking kiwi topping.
- Use Gelatin instead of Agar Agar: If you can’t find agar agar, you could experiment with gelatin for the topping, but the setting properties and texture will be different.
How to Make Kiwi Cheesecake
Let me show you how to make this delightful Kiwi Cheesecake:
Prepare the Crust
- First, I preheat the oven to 350°F (180°C).
- I mix the graham cracker crumbs with the melted butter in a medium bowl until evenly moistened.
- I press this mixture firmly into the bottom of a 10-inch springform pan.
- I bake the crust for 12 minutes. Afterward, I set it aside to cool completely.
Make the Cheesecake Filling
- In a small bowl, I combine ¼ cup of the heavy cream with the gelatin powder and let it sit for 5 minutes to soften or “bloom.”
- I microwave this gelatin mixture for about 30 seconds (watch carefully!) and let it cool slightly.
- In a large mixing bowl, I whip the remaining heavy cream using an electric mixer until stiff peaks form.
- In a separate large bowl, I beat the softened cream cheese and sugar together until smooth.
- I fold the whipped cream into the cream cheese mixture.
- Then, I add the vanilla extract and mix well.
- Finally, I stir in the cooled gelatin mixture until everything is thoroughly combined.
Assemble Cheesecake and Chill
- I spread the cheesecake filling evenly over the cooled graham cracker crust.
- I chill the cheesecake in the refrigerator for at least 8 hours, or preferably overnight, until completely firm. This no-bake Kiwi Cheesecake needs time to set properly.
Make the Kiwi Topping
- I puree 4 peeled kiwis in a blender or food processor.
- I combine the kiwi puree with water, sugar, agar agar powder, and green food coloring (if using) in a saucepan.
- I heat the mixture over medium heat, stirring constantly, until the sugar and agar agar are completely dissolved and the mixture just begins to simmer.
- I let the kiwi topping cool slightly (for about 5-10 minutes) before pouring it over the chilled cheesecake.
Final Chill and Decorate
- I pour the slightly cooled kiwi topping over the set cheesecake.
- I refrigerate for another 30 minutes, or until the kiwi topping is set.
- Before serving, I decorate the top with fresh sliced kiwis.
Serve
- Serve chilled.
Tips and Tricks for the BEST Kiwi Cheesecake
Here are my secrets for making this cheesecake truly exceptional:
- Room Temperature Cream Cheese: Ensure the cream cheese is fully softened for a smooth, lump-free filling.
- Bloom Gelatin Properly: Don’t skip letting the gelatin soften in cold cream; this ensures it dissolves correctly.
- Cool Gelatin Mixture: Let the microwaved gelatin mixture cool slightly before adding it to the cream cheese filling to prevent scrambling.
- Whip Cream to Stiff Peaks: This provides lightness to the no-bake filling. Use cold cream and a chilled bowl.
- Agar Agar Topping: Follow the instructions carefully for dissolving the agar agar. It sets differently than gelatin. Let the mixture cool slightly before pouring to avoid melting the cheesecake layer.
- Long Chill Time: This cheesecake needs at least 8 hours (preferably overnight) to fully set and firm up.
How to Serve
This Kiwi Cheesecake is a stunning dessert perfect for:
- Spring and Summer Parties: Its refreshing flavor and vibrant color are ideal for warmer weather.
- Brunches: An elegant and unique addition to a brunch spread.
- Special Occasions: A beautiful dessert for birthdays or celebrations.
- After Dinner: A light and fruity alternative to heavier desserts.
Serve chilled, sliced with a sharp knife dipped in hot water and wiped clean between cuts.
Make Ahead and Storage
This cheesecake is excellent for making ahead! You can make the entire cheesecake up to 2 days in advance and store it, covered tightly, in the refrigerator. Add fresh kiwi slice garnish just before serving for best appearance. Leftovers will keep well in the refrigerator for up to 4-5 days.
FAQs about Kiwi Cheesecake
- Can I use a different fruit for the topping?
- Yes, pureed strawberries, mangoes, or passion fruit would also work well with the agar agar topping method.
- What is agar agar and where can I find it?
- Agar agar is a vegetarian/vegan gelling agent made from seaweed. You can usually find it in health food stores, Asian markets, or online.
- Can I make this in a regular pie dish instead of a springform pan?
- Yes, a 9 or 10-inch deep-dish pie plate would work, but you won’t be able to remove the sides like with a springform pan.
Enjoy this refreshing, creamy, and beautiful Delightful Kiwi Cheesecake! It’s a unique and delicious dessert perfect for any occasion.
Print
Delightful Kiwi Cheesecake (No-Bake Style)
- Prep Time: 30 minutes
- Chill Time: 8 hours 30 minutes
- Cook Time: 17 minutes
- Total Time: 9 hours 17 minutes
- Yield: 10 1x
- Category: Dessert, Cheesecake, No-Bake
- Cuisine: American
Description
A refreshing treat that’s perfect for any occasion! This Delightful Kiwi Cheesecake features a baked graham cracker crust, a creamy no-bake cheesecake filling, and a vibrant kiwi jelly topping.
Ingredients
Scale
For the Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs (from about 10–12 full crackers)
- 6 tablespoons (3 ounces) unsalted butter, melted
For the Cheesecake Filling:
- 1 cup (240ml) heavy whipping cream, very cold, divided
- 1 tablespoon (about 1 packet) unflavored gelatin powder
- 2/3 cup (133g) granulated sugar
- 16 ounces (two 8-ounce blocks) cream cheese, softened to room temperature
- 1 teaspoon pure vanilla extract
For the Kiwi Jelly Topping & Decoration:
- 4 ripe kiwis, peeled and pureed (for topping)
- 1/2 cup water
- 1/2 cup (100g) granulated sugar
- 1 teaspoon agar-agar powder (see notes)
- 2 drops green food coloring (optional)
- 1–2 ripe kiwis, peeled and sliced (for decoration)
Instructions
1. Make and Bake the Crust:
- Preheat Oven: Preheat oven to 350°F (180°C).
- Combine Ingredients: In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly moistened.
- Press into Pan: Press the crumb mixture firmly and evenly into the bottom of a 10-inch springform pan.
- Bake: Bake for 12 minutes.
- Cool Completely: Set the pan aside and let the crust cool completely on a wire rack while you prepare the filling.
2. Make the Cheesecake Filling:
- Bloom Gelatin: Pour 1/4 cup of the cold heavy whipping cream into a small microwave-safe bowl. Sprinkle the unflavored gelatin powder evenly over the cream. Let it sit for 5 minutes to soften and “bloom.”
- Melt Gelatin: Microwave the gelatin mixture for 30 seconds, or until the gelatin is completely dissolved and the mixture is liquid. Stir and let it cool slightly.
- Whip Cream: In a separate, chilled medium bowl, using an electric mixer with chilled beaters, whip the remaining 3/4 cup of cold heavy whipping cream until stiff peaks form.
- Beat Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
- Combine Filling: Beat the vanilla extract into the cream cheese mixture. Gently fold the whipped cream into the cream cheese mixture until just combined.
- Add Gelatin: Stir the cooled gelatin mixture into the cheesecake filling until well incorporated.
3. Assemble and Chill Cheesecake:
- Add Filling: Spread the cheesecake filling evenly over the cooled graham cracker crust in the springform pan.
- Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 8 hours, or preferably overnight, until the cheesecake is completely firm and set.
4. Make the Kiwi Jelly Topping:
- Puree Kiwi: Peel and puree 4 kiwis in a blender or food processor until smooth.
- Combine Ingredients: In a small saucepan, combine the kiwi puree, water, granulated sugar, agar-agar powder, and green food coloring (if using).
- Dissolve Agar-Agar: Heat the mixture over medium heat, stirring constantly, until the sugar and agar-agar powder are completely dissolved and the mixture comes to a gentle simmer. Agar-agar needs to be heated to activate.
- Cool Slightly: Remove the saucepan from the heat and let the kiwi jelly cool slightly for 5-10 minutes. Do not let it cool completely, or it will set in the pan.
5. Top and Decorate:
- Pour Jelly: Pour the slightly cooled kiwi jelly over the top of the chilled, set cheesecake.
- Chill Again: Refrigerate for at least 30 minutes, or until the kiwi jelly topping is set.
- Decorate: Arrange the sliced kiwis decoratively on top of the set jelly layer.
6. Serve: Carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled.
Notes
- Crust: Ensure the crust is completely cool before adding the filling.
- Gelatin: Blooming the gelatin in cold liquid first ensures it dissolves properly. Make sure it’s fully dissolved after microwaving.
- Cream Cheese: Use full-fat, block-style cream cheese, softened to room temperature for a smooth filling.
- Heavy Cream: Ensure the heavy cream is very cold for optimal whipping.
- Agar-Agar: Agar-agar is a vegetarian gelling agent derived from seaweed. It needs to be brought to a simmer/boil to activate its gelling properties. If you substitute gelatin for the topping, follow standard gelatin preparation methods (bloom in cold liquid, then dissolve in warm liquid).
- Kiwi: Use ripe kiwis for the best flavor.
- Chilling: Thorough chilling (at least 8 hours) is essential for this no-bake filling to set properly.
- Storage: Store leftover cheesecake covered in the refrigerator for up to 4 days.