Tasty Mini Kiwi Cheesecakes Recipe

I’ve always had a soft spot for bite-sized desserts. There’s something fun about having your own personal treat, especially when it comes to cheesecake. When my kids were little, they’d fight over who got the bigger slice, so I started making these mini kiwi cheesecakes as a solution.

These little treats have become my go-to dessert for family gatherings and potlucks. They’re easy to make ahead of time, and everyone gets their own perfect portion. I usually prep them the night before, which means less stress when company’s coming over. Plus, the kiwi adds such a nice touch of sweetness that isn’t too overpowering.

Whether you’re hosting a backyard BBQ or just want something sweet after dinner, these mini cheesecakes hit the spot. And the best part? You can easily switch up the fruit topping if kiwi isn’t your thing. Though honestly, once you try this combination, you might not want to change a thing.

What Kind of Kiwi Should I Use?

For these mini cheesecakes, you’ll want to look for ripe Hayward kiwis, which are the common green-fleshed variety you’ll find in most grocery stores. A ripe kiwi should yield slightly when gently pressed – if it’s too firm, it’ll be too tart, and if it’s too soft, it’ll be overly mushy in your dessert. While the green kiwis are traditional, you could also use golden kiwis, which are naturally sweeter and have a more tropical flavor profile. Just remember to peel your kiwis thoroughly, removing all the fuzzy brown skin before adding them to your cheesecake mixture. If your kiwis are a bit firm when you buy them, you can speed up ripening by placing them in a paper bag with a banana or apple overnight.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this no-bake cheesecake recipe:

• Crackers: Any plain cookie or graham cracker works great for the base – try digestive biscuits, vanilla wafers, or even gingersnaps for a spicy twist.
• Cream cheese: This is a key ingredient that’s hard to replace, but in a pinch, you could use mascarpone cheese. The texture will be slightly different but still tasty.
• Hung yogurt: If you don’t have time to hang yogurt overnight, use Greek yogurt instead – it’s already thick enough. You could also use sour cream, though the taste will be tangier.
• Gelatin powder: For a vegetarian version, use agar-agar powder – but note that you’ll need to heat it to activate it. Use the same amount as gelatin but dissolve in hot water.
• Kiwi: While kiwi gives this dessert its signature taste, you could try it with strawberries, mangoes, or passion fruit. Just keep the same weight measurement for consistent results.
• Lemon juice: Lime juice works just as well, or you can use any citrus juice you have on hand. This adds brightness and helps balance the sweetness.

Watch Out for These Mistakes While Making

The trickiest part of making no-bake cheesecakes is getting the gelatin right – if you add it while it’s too hot or too cool, you’ll end up with lumps in your smooth filling, so aim to add it when it’s just warm to the touch.

Getting the right texture for your crust can be challenging – over-crushing the crackers or using too much butter will give you a hard, dense base that’s difficult to cut through, so pulse the crackers until they’re fine crumbs but still have some texture, and press the mixture gently into the molds.

When it comes to the kiwi topping, rushing the setting process by putting it in the freezer instead of the fridge can result in ice crystals and a grainy texture – patience is key here, give it at least 4-6 hours in the refrigerator to set properly.

For the creamiest filling, make sure your cream cheese is at room temperature before mixing, and always strain your pureed kiwi to remove any seeds or pulp that could affect the silky smooth texture of your cheesecake.

What to Serve With Mini Kiwi Cheesecakes?

These little kiwi cheesecakes are perfect for dessert time, and they pair wonderfully with a few simple accompaniments. A dollop of freshly whipped cream on the side adds an extra touch of richness, while a scoop of vanilla ice cream makes them even more special. For a nice contrast to the sweet and tangy flavors, try serving them with a hot cup of chamomile tea or a strong coffee. If you want to dress up the plate a bit, add some fresh berries or a mint leaf on the side – they’ll look great next to the green kiwi topping!

Storage Instructions

Keep Cool: These mini kiwi cheesecakes need to stay chilled! Place them in an airtight container in the fridge, where they’ll stay fresh for up to 3 days. The texture is best within the first 48 hours, when the crust is still nice and crisp.

Freeze: If you want to make these ahead, you can freeze them without the kiwi topping for up to 1 month. Just wrap each cheesecake individually in plastic wrap, then place in a freezer-safe container. When you’re ready to serve, thaw them overnight in the fridge and add the fresh kiwi topping.

Make Ahead: Want to prep these in advance for a party? You can make the cheesecake bases up to 2 days before serving. Just wait to add the kiwi topping until a few hours before serving – this keeps the fruit looking fresh and prevents any color bleeding into the cheesecake.

Preparation Time	30-45 minutes
Cooking Time	10-15 minutes
Total Time	500-600 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1300-1500
• Protein: 15-20 g
• Fat: 80-90 g
• Carbohydrates: 150-170 g

Ingredients

• 50g crackers
• 35g butter
• 20g sugar
• 200g cream cheese
• 150g yogurt (hung overnight)
• 70g sugar
• 9g gelatin powder
• 3-4 large kiwi fruits (120g to be used in the cheesecake mixture)
• 100g water
• 50g sugar
• 1g gelatin (plant-based)
• 1/2 lemon juice

Step 1: Prepare the Cake Base

Start by crushing 50g of crackers and mixing them with 35g of melted butter and 20g of sugar until well combined.

Once mixed, press the mixture into the bottom of a small cheesecake mold to form the base.

Set this aside while you work on the filling.

Step 2: Create the Cheesecake Filling

Blend 200g of cream cheese with 150g of yogurt (ensure the yogurt has been hung overnight to remove excess water) and 70g of sugar until smooth.

Peel and chop 3-4 large kiwi fruits, using 120g of the flesh in the cheesecake mixture.

Be sure to remove any seeds from the kiwi.

Mix the kiwi flesh into the cheesecake mixture until the sugar is completely dissolved.

Step 3: Incorporate Gelatin and Assemble

Bloom 9g of gelatin powder in a small amount of water, then heat it gently until it is fully dissolved.

Allow the gelatin mixture to cool slightly before adding it to the cheesecake mixture, stirring well to combine.

Pour the cheesecake mixture over the prepared crust and smooth the top.

Refrigerate until set.

Step 4: Prepare the Gloss

In a saucepan, combine 100g of water, 50g of sugar, and 1g of plant-based gelatin.

Heat gently for 2 minutes until the gelatin is dissolved.

Add the juice of 1/2 a lemon to the mixture and strain it to remove any solids, ensuring a clear liquid.

Step 5: Add Gloss and Chill

Once the cheesecake has set, pour the gloss over the top to create a shiny finish and protect the kiwi slices.

Refrigerate the cheesecake overnight to allow the gloss to set properly.

If you have leftover gloss, you can reheat it the next morning and use it for additional topping if desired.

Step 6: Serve and Enjoy

Serve the mini kiwi cheesecake chilled.

Slice and enjoy the creamy, fruit-infused dessert with its beautiful glossy finish!