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    Home » Recipes » Cheesecake Recipes

    Kiwi Cheesecake Cups (No Bake)

    Published: Apr 8, 2023 · Modified: May 19, 2023 by Priya Maha

    Jump to Recipe
    Kiwi cheesecake square cups with 2 layers of crumbs and 2 layers of cheese.
    Kiwi cheesecake square cups with 2 layers of crumbs and 2 layers of cheese.

    These kiwi cheesecake cups make a perfect quick and easy dessert that's sure to impress your guests!

    With pretty layers of creamy, tangy filling made from cream cheese and homemade kiwi sauce (kiwi coulis), and crunchy biscuit crust, these individual-sized desserts are perfect for parties, potlucks, or any time you're craving a sweet treat.

    Kiwi cheesecake square cups with 2 layers of crumbs and 2 layers of cheese.
    Mini Cheesecakes - Perfect No Bake Kiwi Cheesecake

    And the best part? They're no-bake, meaning you can whip them up in just a few minutes without even turning on the oven.

    Jump to:
    • ❤️Why you will love this recipe
    • 📋Ingredients
    • 🧾Substitution and variations
    • 👩🏻‍🍳How to make
    • 🍽️Serving & storage
    • 💡Expert tips
    • 💭FAQs
    • ❤️More recipes you will love ❤️
    • 📖Recipe

    ❤️Why you will love this recipe

    • Easy to make, no baking required.
    • A lovely variation of the classic cheesecake.
    • Made with fresh kiwis, so the cake is filled with natural goodness. Makes a perfect dessert for kiwi fruit lovers.
    • There is no egg in this recipe, making it perfect for vegetarians.
    • These mini cheesecakes in individual servings make perfect cheesecake at parties. They are easy to serve and no messy cutting involve.

    📋Ingredients

    Cookie crumbs layer

    • Digestive biscuits (or Graham Crackers) - these form the crunchy crust layers in the cheesecake cups.
    • Melted butter - I use salted butter.
    • Granulated sugar (caster sugar) - Sweetens the crust.

    Cheesecake filling

    • Cream Cheese - use full fat cream cheese that is sold in blocks like Philadelphia cream cheese. Spreadable cheese will not work for this recipe as it will be too soft.
    • Granulated sugar (caster sugar)
    • Heavy cream - use full fat cream for best results.
    • Kiwi coulis - kiwi puree made with fresh kiwi fruit, granulated sugar, lemon juice
    • Vanilla extract (optional) - adds a lovely flavor to the cheesecake cups.

    Topping

    • Kiwi Coulis
    • Fresh kiwi fruit - choose ripe fruits.

    *Refer to the recipe card below for exact quantities of the ingredients above. For best results, use a digital kitchen scale where applicable*

    🧾Substitution and variations

    • I have used Digestive biscuits to make the cookie crust. Other options include Graham Crackers or vanilla wafers. You can also use Oreo cookies if you like.
    • If you do not have heavy cream, you can substitute it with sour cream. Use the exact same quantity as the cream.
    • I chose to top these kiwi cheesecake cups with chopped fresh kiwis. Instead of chopping them, you can also add fresh kiwi slices to the top. Cut them into thin slices and cut each slice further into 4 sections and arrange these onto each cheesecake cup.
    • You can also add a dallop of whipped cream as a topping for these cheesecakes.
    • Another option is to top the kiwi cheesecake cups with other fresh fruit. Strawberries are a good option. Other fruits that will pair well with this kiwi cheesecake is mango, blueberries and raspberries.

    This recipe has not been tested with other substitutions or variations. If you do try, please let me know in the comments section below!

    👩🏻‍🍳How to make

    Making the kiwi coulis (cooked kiwi puree/sauce)

    I have a full post on how to make a larger batch of kiwi coulis/puree. The recipe quantity provided for making kiwi coulis in the recipe card below is reduced to produce just the right quantity to make these kiwi cheesecakes, hence the measurements are small. You can refer to the full post on my kiwi coulis for larger measurements.

    A poster of 6 images showing how to make kiwi sauce.
    1. To prepare the kiwi coulis (sauce), begin by peeling the fruits. Cut them into small cubes. Place the fruit into a small saucepan.
    2. Add sugar and lemon juice and stir to mix.
    3. Heat the mixture on medium-low until the fruit becomes soft, stirring occasionally to avoid burning.
    4. After turning off the heat, let the mixture cool slightly before transferring it to a food processor to blend into a puree.
    5. Puree until smooth.
    6. Pour the puree into a dry container. Let it cool completely to room temperature and then chill until ready to assemble the kiwi cheesecake. The coulis can be made a few days in advance and will last up to six days in the refrigerator. It is important to ensure the sauce is fully chilled before adding it to the cheesecake.

    Preparing the cookie crust

    To make the cookie crust, you need to break the cookies into fine crumbs. There are 2 ways you can do this. First method is to process them in a food processor. The second method is to place the cookies in a ziplock bag and use a rolling pin to roll on the cookies (while applying pressure) to break them into fine crumbs. The method below is the first option.

    A poster of 4 images showing how to make cookie crust.
    1. Break the cookies and place them in a food processor. You can add them to the food processor without breaking if your food processor is able to fit the cookies. Blend until they turn into fine crumbs and then transfer the crushed biscuits into a small bowl.
    2. Melt the butter over low heat. Let it cool slightly.
    3. In the meantime, add sugar to the Digestive cookie crumbs (or Graham Cracker crumbs if using). Mix well.
    4. Pour the cooled down melted butter into the crumbs and sugar mixture and mix until the crumbs are well moistened. Set the biscuit mixture aside until the cheesecake filling is ready.

    Preparing the cheesecake filling

    A poster of 4 images showing how to mix kiwi cheese batter.
    1. To make the filling, measure the cream cheese into a medium bowl. Beat until it turns creamy. Scrape the sides of the bowl halfway through to make sure there is no cheese left unbeaten.
    2. Next, add the sugar. Beat again until the sugar is well incorporated.
    3. Measure in the heavy cream and cream it with the sugar and cream cheese mixture until well combined. Scrape the sides and bottom of the bowl halfway through.
    4. Finally, add the kiwi coulis (see the recipe card for the exact measurement as you will need to reserve some for the topping) and vanilla extract (if using). Mix until it is well combined in the batter. Fill the batter into a large piping bag for easy filling into the cheesecake cups.

    Assembling the cheesecake cups

    • Since each cup has 2 layers of cookie crumbs and 2 layers of cream cheese and kiwi mixture filling, you will need to make sure you divide the crumbs and the batter equally into all cups. An easy way to do this is to measure the prepared crumbs and divide it into 12 (2 layers @ 6 cups). This is easier to do it you have a digital kitchen scale. The same with the batter.
    • The other option is to divide the prepared crumbs and cheesecake batter into two portions each. Distribute the first portion of the cookie crumbs into all the cups equally first before filling them with the cheesecake batter. Similar to the cookie crumbs, distribute the cheesecake filling equally into all cups.
    • For the second layer of the kiwi cheesecake cups, do the same thing as above. That way, you get to adjust the crumbs and filling in each cup to ensure the layers are equal in all cups.

    Here is how I did it:

    The first layers

    A poster of 4 images showing how to pipe cheesecake filling into cookie crumbs in cups.
    1. To assemble the cheesecake cups, start with the cookie or biscuit base. Divide the first half of the cookie crumbs into all the 6 cups equally.
    2. Use the sides of a rolling pin or the back of a small spoon to press the crumbs down to form the biscuit base for the kiwi cheesecake cups. You need not press too hard, suffice if you level the crumbs.
    3. Next, divide the first portion of the kiwi cheesecake batter. Pipe the batter onto the cookie crust layer.
    4. To ensure the filling is level, tap the cups onto your kitchen countertop gently.

    The second layers

    A poster of 4 images showing how to assemble second layer of the kiwi cheesecake cups.
    1. Repeat the assembly process with the second layer of the cookie crumb mixture in each cup. Level them lightly with the back of a small spoon, but take note to not apply pressure into doing this to avoid the crumbs from sinking into the cheesecake mixture underneath.
    2. And finally, divide the remaining batter equally among the cups. Tap lightly to level the filing.
    3. For the topping, spoon between 1 to 1.5 teaspoons of the kiwi coulis onto the top on each kiwi cheesecake cup.
    4. Peel the kiwi fruit and chop it into small pieces. Top the sauce with chopped kiwi fruit.
    5. Chill the cups for about 2 hours before serving. These kiwi cheesecake cups should be kept chilled and are best served chilled
    Kiwi cheesecake square cups with 2 layers of crumbs and 2 layers of cheese.
    Kiwi Cheesecake Cupcakes - A No Bake Dessert

    🍽️Serving & storage

    • These kiwi cheesecake cups can last for a good 4 to 5 days provided they are kept refrigerated. To avoid the top of the cheesecakes from becoming, these cups are best stored in an airtight container.

    💡Expert tips

    • The kiwi sauce (kiwi coulis) can be made in advance. Keep it refrigerated.
    • Choose kiwis that are ripe, sweet, and packed with flavor. Ripe kiwis will provide the best taste and texture for your cheesecake cups.
    • To achieve a smooth and creamy filling, make sure to whip the cream cheese until it is soft and smooth. This will help create a silky texture in your cheesecake cups.
    • After assembling the cheesecake cups, refrigerate them for a few hours allow the filling to set properly. This will ensure a lovely creamy and stable texture.

    💭FAQs

    Does cheesecake dry out?

    This cheesecake can become drying if left uncovered in the refrigerator. It will be ok for the first day or two, but you will be able to see the fruit topping becoming dry as well as the surface of the cheesecake. To prevent this, keep the cheesecake cups covered in an airtight container or wrap them in plastic wrap.

    Can you make the cheesecake 2 days ahead?

    Yes you can. However, make sure it is kept covered. For best results, the fresh chopped kiwi topping is best added on the day it is served.

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    Do you like this recipe? Please leave a 5-star ⭐⭐⭐⭐⭐rating in the recipe card below and consider a review further down this page. I would love to hear from you. Thank you!

    📖Recipe

    Kiwi cheesecake square cups with 2 layers of crumbs and 2 layers of cheese.

    Kiwi Cheesecake Cups (No Bake)

    These kiwi cheesecake cups make individual-sized treats with layers of creamy tangy kiwi filling for a deliciously refreshing dessert.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Keyword: Kiwi Cheesecake
    Prep Time: 20 minutes minutes
    Chilling time: 2 hours hours
    Total Time: 2 hours hours 20 minutes minutes
    Yield: 6 cups
    Author: Priya Maha
    Prevent your screen from going dark
    Metric - US Customary

    For best results, use the metrics measurements. US customary measurements have not been tested and are only meant for guide.

    Ingredients

    Cookie Layers

    • 150 g Digestive biscuits
    • 15 g butter
    • 1 tablespoon granulated sugar

    Cheesecake Layers

    • 225 g cream cheese
    • 75 g granulated sugar
    • 50 g heavy cream
    • 1 teaspoon vanilla extract (optional)

    Kiwi Sauce (Coulis)

    • 2 kiwi fruits
    • 20 g white sugar
    • ⅛ teaspoon lemon juice

    Garnish /Decoration

    • 1 kiwi fruit
    Metric - US Customary

    Instructions

    Preparing the cookie crust

    • Break the cookies and place them in a food processor.
    • Blend until they turn into fine crumbs. Transfer the crushed biscuits into a small bowl.
    • Melt the butter over low heat. Let it cool slightly.
    • In the meantime, add sugar to the cookie crumbs and mix well.
    • Pour the cooled melted butter into the crumbs and mix until the crumbs are well moistened. Set the mixture aside until the cheesecake filling is ready.

    Preparing the cheesecake filling

    • To make the filling, measure the cream cheese into a medium bowl. Beat until it turns creamy. Scrape the sides of the bowl halfway through.
    • Next, add the sugar. Beat until the sugar is well incorporated.
    • Measure in the heavy cream and cream it with the cheese mixture until well combined. Scrape the sides and bottom of the bowl halfway through.
    • Finally, add 75g of the kiwi coulis. Also add the vanilla extract (if using). Mix until it is well combined in the batter. Fill the filling into a large piping bag.

    Assembling the cheesecake cups

    • Start with the cookie or biscuit base. Divide the first half of the cookie crumbs into all the 6 cups equally.
    • Use the sides of a rolling pin or the back of a small spoon to press the crumbs down lightly to form the biscuit base.
    • Next, divide the first portion of the kiwi cheesecake batter equally into all the cups. Pipe the batter onto the cookie crust layer.
    • To ensure the filling is level, tap the cups onto your kitchen countertop gently.
    • Repeat the assembly process with the second layer of the cookie crumb mixture in each cup. Level them lightly with the back of a small spoon, but take note to not apply pressure into doing this to avoid the crumbs from sinking into the cheesecake mixture underneath.
    • Divide the remaining cream cheese filling equally among the cups. Tap lightly to level the filing.

    Topping

    • For the topping, spoon between 1 to 1.5 teaspoons of the remaining kiwi coulis onto the top on each kiwi cheesecake cup. Top it with chopped fresh kiwi fruit.
    • Chill the cheesecake cups for about 2 hours before serving. The cheesecake should be kept chilled and are best served chilled.

    Notes

    • The kiwi sauce (kiwi coulis) can be made in advance. Keep it refrigerated.
    • Choose kiwis that are ripe, sweet, and packed with flavor. Ripe kiwis will provide the best taste and texture for your cheesecake cups.
    • To achieve a smooth and creamy filling, make sure to whip the cream cheese until it is soft and smooth. This will help create a silky texture in your cheesecake cups.
    • After assembling the cheesecake cups, refrigerate them for a few hours allow the filling to set properly. This will ensure a lovely creamy and stable texture.

    Nutrition

    Calories: 382kcal | Carbohydrates: 46g | Protein: 4.7g | Fat: 20.8g | Saturated Fat: 11.2g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 5.3g | Trans Fat: 0.1g | Cholesterol: 52.7mg | Sodium: 267.6mg | Potassium: 192.1mg | Fiber: 2.2g | Sugar: 29.8g | Vitamin A: 728.7IU | Vitamin C: 34.1mg | Calcium: 77.9mg | Iron: 1.1mg
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