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Kiwi Cheesecake

Bright, tangy, and glossy-green — a no-bake kiwi cheesecake crowned with fresh kiwi slices.

Ingredients

  • 200g digestive biscuits, crushed
  • 100g butter, melted
  • 4 ripe kiwis (about 300g flesh)
  • 500g cream cheese, room temp
  • 100g powdered sugar
  • 300ml heavy cream
  • 2 tsp powdered gelatin, bloomed in 3 tbsp cold water
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 fresh kiwis, sliced, to decorate

How to make it

  1. Blend the kiwis into a purée, then simmer it for 2 min (this stops the kiwi enzymes breaking down the filling) and cool completely.
  2. Mix the crushed biscuits with melted butter, press into a 20cm springform pan and chill 30 min.
  3. Beat the cream cheese, powdered sugar, vanilla and lemon juice until smooth, then beat in the kiwi purée.
  4. Melt the bloomed gelatin, stir through the filling, then whip the cream to soft peaks and fold in.
  5. Pour over the crust and chill at least 6 hours or overnight until set.
  6. Arrange the fresh kiwi slices over the top, slice and serve.
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