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

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
Chilling time2 hours
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 6 cups
Calories: 382kcal
Author: Priya Maha

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
  • teaspoon lemon juice

Garnish /Decoration

  • 1 kiwi fruit

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