This no-fuss recipe for cheesecake with a kiwi jelly topping is such a delightful dessert. Kiwi cheesecake is unique and memorable, and so so good! The combination of a creamy vanilla cheesecake base is perfect with a fruity kiwi topping. Give it a try, trust me!
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Easy vanilla cheesecake
If you like the idea of a no-fuss, almost-no-bake cheesecake, then this recipe is for you. The cheesecake crust is made from 2 ingredients: graham crackers and melted butter. It doesn't have added sugar so it's not too sweet - just the right balance with the creamy vanilla cheesecake and kiwi topping.
The vanilla cheesecake is made from 5 ingredients: cream cheese, sugar, heavy cream, vanilla extract, and gelatin.
Just pulse the butter and graham crackers together in a food processor (or used graham cracker crumbs to save yourself some work!). Press the mixture together into a 10-inch springform pan and bake for 12 minutes while preparing the creamy vanilla portion of the cheesecake.
Let the cheesecake chill overnight, then top it with an easy 3-ingredient kiwi jelly and fresh kiwi.
Related recipe: No-bake Key Lime Pie Cheesecake Dip
Kiwi jelly topping for cheesecake
The kiwi cheesecake topping is made from 3 ingredients (5 if you count water and want to add a drop of food coloring): kiwi, sugar, agar agar powder (this helps it set), water, and green food coloring (which is optional). It's delightfully fruity and has a refreshing kiwi flavor, which is such a fun ingredient for a dessert because there aren't many kiwi desserts out there.
Ready to make kiwi cheesecake??
Related recipe: Cheesecake with Apple Crumble Topping
Ingredients
For the crust:
- 1.5 cups graham cracker crumbs (or 10-11 full graham crackers, or 20-22 graham cracker squares)
- 6 tablespoons butter, melted
For the vanilla cheesecake:
- 1 cup heavy whipping cream (double cream for those in Australia), divided
- 1 tablespoon unflavored gelatin (slightly more than 1 packet of knox gelatin)
- ⅔ cup sugar
- 16 oz cream cheese (2 blocks), softened to room temperature
- 1 teaspoon vanilla extract
For the kiwi jelly topping:
- 4 kiwis, peeled and pureed to a pulp (you need a total of 6 kiwis, but just 4 for the pulp)
- ½ cup water
- ½ cup sugar
- 1 teaspoon agar agar powder (not agar flakes!)
- 2 drops green food coloring (optional)
- 1-2 kiwis, sliced for decoration
You'll also need:
- A 10-inch springform pan
- A mixer (a stand mixer is best, but a hand mixer works too!). Stand mixers can be pretty affordable (such as here or here) and don't have to be as expensive as a KitchenAid.
- All the usual baking equipment, such as bowls, measuring cups, measuring spoons
Related recipe: Creme Brulee Cheesecake
Instructions with pictures
Make the crust:
Step 1: Preheat the oven to 350 degrees Fahrenheit (180C).
Step 2: If using graham cracker crumbs, mix together with melted butter in a bowl until you get a crumbly mixture that holds its shape when pressed between your fingers - add a little more butter if it's too crumbly. If using graham crackers, pulse them together in a food processor, then mix with butter in a bowl.
Step 3: Press the graham cracker mixture into a 10-inch springform pan. Bake at 350F for 12 minutes. Remove from heat and set aside.
Make the vanilla cheesecake filling:
Step 1: Set aside ¼ cup heavy cream in a small bowl and add the gelatin to it. Let sit for 5 minutes. Heat the mixture in the microwave for 30 seconds, and allow to come to room temperature.
Step 2: Whip the rest of the heavy cream in a large bowl until stiff peaks form (until you have whipped cream).
Step 3: In another bowl, beat the cream cheese and sugar with a hand mixer.
Step 4: Fold the cream cheese mixture into the whipped cream (which just means add them together carefully so you don't deflate the whipped cream, scooping instead of stirring to combine). Add vanilla extract and beat until smooth and airy, scraping down the sides as you keep mixing to make sure everything is well combined.
Step 5: Add the heavy cream + gelatin mixture to the cheesecake mixture and mix one last time until well combined.
Step 6: Transfer this mixture on top of the baked crust and spread the mixture evenly using a rubber spatula. Chill in the refrigerator for at at least 8 hours, or overnight.
More cheesecake desserts to try: Cheesecake Cookie Cups
Make the kiwi jelly cheesecake topping:
Step 1: Blend the 4 peeled kiwi in a food processor or blender until you have a pulp.
Step 2: In a medium saucepan, combine the kiwi pulp, water, agar agar, and sugar, (and food coloring, if using), and mix well. Heat over medium heat and let the mixture simmer for 2-3 minutes until the sugar and agar are dissolved (this activates the agar powder and helps the jelly set). It's OK if the mixture is chunky since the jelly will thicken and it will all be the same texture - just stir before pouring it onto the cheesecake.
Step 3: Allow to cool for 5-10 minutes. Stir to make sure the kiwi mixture hasn't settled to the bottom, then pour on top of the cheesecake. Refrigerate for at least 30 minutes, then garnish with freshly sliced kiwi or other fruit.
There it is! Quite a few steps, but I hope I broke them down simply enough that it is not overwhelming.
More amazing desserts to try
If you enjoyed this recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later!
Easy Kiwi Cheesecake
Ingredients
- 1.5 cups graham cracker crumbs - (or 10-11 full graham crackers, 20-22 graham cracker squares)
- 6 tablespoons butter - melted
- 1 cup heavy whipping cream - (double cream), divided
- 1 tablespoon unflavored gelatin - (slightly more than 1 packet of knox gelatin)
- ⅔ cup sugar
- 16 oz cream cheese - (2 blocks), softened to room temperature
- 1 teaspoon vanilla extract
- 6-7 kiwis - divided (4 for pureeing, and 2-3 for decoration)
- ½ cup water
- ½ cup sugar
- 1 teaspoon agar agar powder - (not agar flakes!)
- 2 drops green food coloring - (optional)
Special equipment
- 10-inch springform pan (or 9-inch pan)
- A mixer (hand-mixer or stand mixer)
- Measuring cups, spoons, bowls, etc
Instructions
- Preheat the oven to 350 degrees Fahrenheit (180C).
- If using graham cracker crumbs, mix together with melted butter in a bowl until you get a crumbly mixture that holds its shape when pressed between your fingers - add a little more butter if it's too crumbly. If using graham crackers, pulse them in a food processor until they turn to crumbs, then combine with the melted butter.
- Press the graham cracker mixture into a 10-inch springform pan. Bake at 350F for 12 minutes. Remove from heat and set aside.
- Combine ¼ cup heavy cream and 1 teaspoon gelatin in a small bowl. Let sit for 5 minutes. Heat the mixture in the microwave for 30 seconds, then let cool.
- Whip the rest of the heavy cream in a large bowl until stiff peaks form (until you have whipped cream).
- In another bowl, beat the cream cheese and sugar with a mixer.
- Fold the cream cheese mixture to the whipped cream and add vanilla extract.
- Add the heavy cream + gelatin mixture to the cheesecake mixture and mix one last time until well combined.
- Transfer this mixture on top of the baked crust and spread the mixture evenly using a rubber spatula. Chill in the refrigerator for at at least 8 hours, or overnight.
- Blend 4 peeled kiwi in a food processor or blender until you have a puree. (Reserve the other 2-3 kiwis for decorating the cheesecake).
- In a medium saucepan, combine the kiwi puree, ½ cup water, 1 teaspoon agar agar powder, ½ cup sugar, and 2 drops food coloring (if using), and mix well. Heat over medium heat and let the mixture simmer for 2-3 minutes until the sugar and agar are dissolved.
- Let cool for about 5 minutes. Stir to make sure the kiwi mixture hasn't settled to the bottom, then pour the kiwi mixture on top of the cheesecake and refrigerate for at least 30 minutes. Decorate with freshly sliced kiwis or other fruit.
Nutrition
The nutritional information displayed is an estimate and not to be used as dietary or nutritional advice. Consult a nutritionist or dietician for nutritional info based on the exact ingredients you use.