Description
Mini Kiwi Cheesecakes are individual no-bake desserts featuring a buttery biscuit base, creamy cheesecake filling, and a vibrant kiwi topping. Perfect for parties or make-ahead treats, they offer a refreshing twist on a classic dessert.
Ingredients
Units
Scale
- 1 cup digestive biscuits or graham crackers, crushed
- 1/4 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup whipping cream
- 1 tsp gelatin or 1/2 tsp agar-agar (optional)
- 2–3 fresh kiwis, thinly sliced
- 1 tsp lime zest (optional, for garnish)
Instructions
- Combine crushed biscuits and melted butter. Press into the bottom of muffin tins or mini cheesecake molds. Chill for 20 minutes.
- Beat cream cheese, powdered sugar, and vanilla extract until smooth.
- In a separate bowl, whip cream until soft peaks form, then fold into the cream cheese mixture.
- Optional: Dissolve gelatin in warm water and mix into the filling for a firmer set.
- Spoon filling over the crusts and smooth the tops. Chill for at least 4 hours or until set.
- Top each mini cheesecake with a slice of kiwi and sprinkle with lime zest if desired.
- Remove from molds and serve chilled.
Notes
- Use silicone molds or parchment strips for easy unmolding.
- Add kiwi just before serving to prevent moisture issues.
- Substitute mascarpone for a richer flavor or use vegan alternatives as needed.
- Great make-ahead dessert; store refrigerated for up to 5 days.
Nutrition
- Serving Size: 1 mini cheesecake
- Calories: 230
- Sugar: 12g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg