New Zealand Kiwi Cheesecake
Treat yourself to the refreshing taste of New Zealand Kiwi Cheesecake, a no-bake dessert that perfectly balances creamy decadence with fruity zest. This crowd-pleasing cheesecake features a buttery digestive biscuit crust, a velvety cream cheese filling folded with whipped cream, and bursts of fresh diced kiwifruit for an added layer of tropical sweetness. Decorated with vibrant kiwi slices atop its smooth surface, this dessert is as stunning as it is delicious. Using a touch of gelatin for a flawless set and finished with a light dusting of powdered sugar, this cheesecake is perfect for occasions when you want an impressive, make-ahead dessert. Easy to prepare in just 25 minutes and requiring no oven time, the New Zealand Kiwi Cheesecake is an irresistible fusion of creamy indulgence and fruity charm.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 200 grams Digestive biscuits
- 100 grams Unsalted butter
- 400 grams Cream cheese
- 250 ml Whipping cream
- 120 grams Granulated sugar
- 1 teaspoon Vanilla extract
- 7 grams Gelatin powder
- 50 ml Hot water
- 5 medium Fresh kiwifruits
- 2 tablespoons Powdered sugar
Instructions
Place the digestive biscuits in a food processor and process until they become fine crumbs.
Melt the unsalted butter in a small saucepan or the microwave, and mix it thoroughly with the biscuit crumbs.
Press the mixture into the base of a 23-cm (9-inch) springform pan, creating an even layer. Chill in the refrigerator for 20 minutes to set.
In a mixing bowl, beat the cream cheese, granulated sugar, and vanilla extract together until smooth and creamy.
In a separate bowl, whip the whipping cream until it forms stiff peaks, then gently fold it into the cream cheese mixture.
Dissolve the gelatin powder in hot water, stirring until completely dissolved. Let it cool slightly, then fold it into the cream cheese mixture.
Peel 3 kiwifruits and finely dice them. Gently fold the diced kiwifruit into the cheesecake filling.
Pour the cheesecake filling over the chilled biscuit crust, spreading it out evenly. Refrigerate for at least 6 hours, or overnight, until fully set.
Before serving, peel and slice the remaining 2 kiwifruits into thin rounds.
Arrange the kiwifruit slices over the top of the cheesecake in a decorative pattern, then dust lightly with powdered sugar.
Unlock the springform pan and carefully transfer the cheesecake to a serving plate. Serve chilled and enjoy!
Nutrition Facts
Calories |
4680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 348.6 g | 447% | |
| Saturated Fat | 200.9 g | 1004% | |
| Polyunsaturated Fat | 9.3 g | ||
| Cholesterol | 875 mg | 292% | |
| Sodium | 2447 mg | 106% | |
| Total Carbohydrate | 346.8 g | 126% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 217.5 g | ||
| Protein | 48.8 g | 98% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 679 mg | 52% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 1744 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
