Homemade Kiwi and Strawberry Cheesecake

[wprm-recipe-jump id=”1161″] [wprm-recipe-print id=”1161″]

This no bake creamy homemade kiwi and strawberry cheesecake is topped with the most beautiful fruits. It’s a stunning recipe to delight!

To me, cheesecakes are like cheating when it comes to making cakes. It’s a cake, but not like the other baked ones, it’s simpler, easier, and juicier.

I know it can be a bit intimidating to make these threats, but trust me, it’s super simple! Especially this one, that doesn’t even require you to bake anything.

Whenever I have cream cheese sitting in my fridge I think:

I could make a cheesecake today.

That’s exactly what I did, and I even had the idea of combining kiwi and strawberries on top and BOOM, I just made one of the most delicious recipes ever!

I call this a homemade kiwi and strawberry cheesecake because unlike the other cheesecake recipes around the web this is a simple dish that just require a few ingredients.

The crust is made simply with biscuits and butter, the filling is a mix of sugar, lemon juice and zests and cream cheese. 

Cooking Time

• Cooking: 10 minutes
• Preparation: 4h and 30 minutes
• Total time: 4h and 40 minutes

Servings

• 8 servings

Equipment

• 8-inch loose bottommed cake tin
• Microwave

Disclosure: This post contains affiliate links, meaning I’ll receive a commission if you purchase through the links on this post, at no cost to you. This supports our site, so thank you! Read our full disclosure.

Ingredients list

• 3 cups digestive biscuits, finely crushed
• 3 tablespoons butter, melted
• 2 cups cream cheese
• 1 cup granulated sugar
• Juice of one lemon
• 1 tablespoon of lemon zest, finely grated
• 1/2 cup milk
• 1 tablespoon gelatine powder
• 1 cups sliced fresh kiwi
• 1 cup sliced strawberry

How to make a homemade Kiwi and Strawberry Cheesecake

1. Grease a line an 8-inch loose-bottomed cake tin with baking parchment. Mix the crushed biscuits and the butter until evenly combined.
2. With a straight-sided glass, press the crumbs evenly across the base of the tin, and place in the fridge to cool for 20 minutes.
3. For the filling, combine the cream cheese, sugar, lemon juice and the zests in a medium glass bowl. Heat up the filling mixture in a microwave at medium power or in a bain-marie until reasonably hot (140°F/60ºC).
4. Dissolve the gelatine in milk as per the package instructions.
5. Combine the gelatine milk with the hot filling mixture, and pour over the biscuit base. 
6. Chill for 4 hours, or even better, overnight.
7. After at least 4 hours, remove the stalks from strawberries, peel and slice the kiwis and add as a topping to decorate.

Want more Italian desserts?

We though you might like these recipes:

Chamomile White Chocolate Cookies

Oreo Chocolate Mousse Cake

Fluffernutter cookie cups

Follow Little Pans on Instagram to learn more delicious Italian inspired recipes.