Katie Jacobs’ no-bake kiwi cheesecake recipe is sinfully smooth and a cinch to make. The kiwi topping balances the creamy cake with a tart, bright zing. Topped with berries and edible flowers, and served on a wicker cake stand from Amanda Lindroth, Katie’s cheesecake doubles as a work of art!
Tip: The cheesecake needs to chill for at least 6-8 hours (Katie recommends 12 hours). Make it up to two days in advance. The kiwi topping can be made the morning of the day you plan to serve.
Makes 8-12 servings
Ingredients
Crust:
- 2 cups Biscoff cookies (about 1 sleeve), crushed into crumbs
- ⅓ cup light brown sugar
- ½ cup unsalted butter, melted
Cheesecake:
- 1¼ cups heavy whipping cream
- 24 ounces full-fat cream cheese, softened to room temperature
- ½ cup granulated sugar
- 2 tablespoons. confectioners sugar
- ¼ cup sour cream, room temperature
- 2 teaspoons lemon juice
- 1 teaspoon pure vanilla bean paste
Kiwi Topping:
- 2 kiwis, peeled and roughly chopped (plus more for garnish)
- ¼ cup water
- 2 tablespoons lemon juice
- 1 teaspoon gelatin powder
- 2 tablespoons sugar
- 1 drop of green food coloring
- Kiwis, berries and edible flowers for garnish
Directions
1 | To make the crust, stir the crust ingredients together. Pour into a 9-inch springform pan or 10-inch springform pan and pack in very tightly. Freeze for 10-20 minutes as you prepare the filling.
2 | To make the cheesecake: Using a stand mixer fitted with a whisk attachment, whip the heavy cream into stiff peaks on medium-high speed, about 4–5 minutes. Set aside.
3 | Using a clean stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners sugar, sour cream, lemon juice, and vanilla paste. Beat 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
4 | Using a rubber spatula, fold the whipped cream into the cheesecake filling. Combine slowly as you don’t want to deflate all the air in the whipped cream.
5 | Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top.
6 | Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6–8 hours and up to 2 days. For best results, 12 hours is best.
7 | To make the kiwi topping, puree the kiwi pulp in a food processor. In a saucepan, combine kiwi pulp, water, lemon juice, gelatin powder, and sugar. Let sit for one minute before turning on the heat. Turn heat on low, and whisk in sugar for one minute. Add food coloring, and let cool completely. Once cool, pour over cake, still in the springform pan. Refrigerate for at least two hours or until topping is set.
8 | Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Top with kiwi slices, berries, and edible flowers.
By Katie Jacobs | Photography by Mary Craven Dawkins
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