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.
Prep Time20 minutes mins
Chilling time2 hours hrs
Total Time2 hours hrs 20 minutes mins
Course: Dessert
Cuisine: American
Servings: 6 cups
Calories: 382kcal
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
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.
- 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.
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