Short description
Creamy no-bake cheesecakes layered with buttery graham cracker crust, smooth cream cheese filling, and a vibrant kiwi topping for a fresh, tangy finish.

Why You’ll Love This Recipe

These mini cheesecakes offer a perfect balance of rich, creamy texture and bright, fruity flavor. The no-bake method makes them easy to prepare, and the fresh kiwi topping adds a refreshing twist that elevates the classic cheesecake experience. They are elegant, portion-controlled desserts ideal for any occasion.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 cup graham cracker crumbs
• 4 tbsp unsalted butter, melted
• 2 tbsp sugar

For the Cheesecake Filling:

• 1 ½ cups cream cheese, softened
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup heavy cream, whipped

For the Kiwi Topping:

• 4 ripe kiwis, peeled
• 2 tbsp sugar
• 1 tbsp lemon juice
• Fresh kiwi slices for garnish

Directions

1. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottoms of mini cheesecake molds or cups. Chill in the refrigerator for 15 minutes to set the crust.
2. In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped heavy cream until well incorporated. Spoon the cheesecake filling evenly over the chilled crusts and smooth the tops.
3. For the kiwi topping, blend the peeled kiwis with sugar and lemon juice until smooth. Spread the kiwi purée evenly over the cheesecake filling.
4. Chill the mini cheesecakes for at least 3 hours, or until fully set.
5. Before serving, garnish each cheesecake with a fresh kiwi slice and a light dusting of powdered sugar.

Servings and timing

• Servings: approximately 8 mini cheesecakes
• Prep time: 20 minutes
• Chilling time: minimum 3 hours
• Total time: about 3 hours 20 minutes

Variations

• Substitute kiwi topping with other fresh fruit purées such as strawberry, raspberry, or mango.
• Add a layer of fruit preserves between the cheesecake filling and kiwi purée for added sweetness.
• Use a gluten-free graham cracker or crushed nuts to make the crust gluten-free.
• Incorporate lime zest into the cheesecake filling for a citrusy note.

Storage/reheating

• Storage: Store the cheesecakes covered in the refrigerator for up to 3 days.
• Reheating: Not applicable, as these are best served chilled.

FAQs

Can I make these cheesecakes ahead of time?

Yes, they can be prepared up to 2 days in advance and stored refrigerated.

Can I use a regular baking pan instead of mini molds?

Yes, this recipe can be made as one large cheesecake; adjust chilling time accordingly.

What can I use instead of heavy cream?

You may substitute with whipped coconut cream for a dairy-free option.

How do I prevent the crust from becoming soggy?

Chilling the crust before adding the filling helps set it firmly and prevents sogginess.

Can I freeze mini cheesecakes?

Yes, freeze wrapped tightly for up to one month. Thaw in the refrigerator before serving.

Can I sweeten the kiwi topping differently?

Yes, honey or agave syrup can replace sugar for natural sweetness.

Are kiwis the only fruit suitable for topping?

No, other fruits like berries, peaches, or passion fruit work well too.

Can I add gelatin to make the filling firmer?

Yes, but it is optional; whipping cream usually provides sufficient structure.

What if I don’t have mini cheesecake molds?

Use small serving cups, ramekins, or silicone muffin liners as alternatives.

How long should I chill the cheesecakes?

At least 3 hours to ensure they are fully set and easy to serve.

Conclusion

Mini Kiwi Cheesecakes combine the indulgence of classic cheesecake with a fresh and tangy fruit topping. Easy to make and visually appealing, they are perfect for entertaining or a refreshing dessert. Enjoy the balance of creamy texture and vibrant flavor in every bite.

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