Description
This no-bake kiwi cheesecake is creamy, refreshing, and effortlessly elegant. With a buttery graham cracker crust and a smooth whipped filling topped with fresh kiwi slices, it’s a vibrant dessert perfect for summer gatherings or anytime you want a cool, fruity treat without turning on the oven.
Ingredients
Scale
- 1½ cups graham cracker crumbs
- 6 tablespoons melted unsalted butter
- 8 oz softened cream cheese
- 1 cup powdered sugar
- 2 cups whipped topping (store-bought or homemade)
- 3 fresh kiwis, sliced
- 1 tablespoon lime juice
- Optional: vanilla extract, white chocolate shavings, mint leaves
- Substitutions: gluten-free graham crackers, plant-based whipped topping
Instructions
- Mix graham cracker crumbs and melted butter until combined.
- Press the mixture into the bottom of a springform pan to form a crust. Chill for 30 minutes.
- In a bowl, beat softened cream cheese and powdered sugar until smooth.
- Gently fold in whipped topping to preserve its airy texture.
- Add lime juice and mix until fully incorporated.
- Spread the cream mixture over the chilled crust evenly.
- Arrange sliced kiwis on top in a decorative pattern.
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight.
Notes
- Use room-temperature cream cheese for a smoother filling.
- Fold whipped topping gently to keep the filling fluffy.
- Slice kiwis thinly and decorate in a spiral or concentric pattern.
- Add piped whipped cream, melted white chocolate, or mint for decoration.
- Can be made ahead store in fridge for up to 2 days or freeze slices up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (chill time only)
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: ~300 kcal
- Sugar: ~20g
- Sodium: ~150mg
- Fat: ~18g
- Saturated Fat: ~10g
- Unsaturated Fat: ~7g
- Trans Fat: 0g
- Carbohydrates: ~30g
- Fiber: ~1g
- Protein: ~3g
- Cholesterol: ~35mg