Easy Kiwi Cheesecake | No Crust, No Fuss

This kiwi cheesecake is incredibly simple and quick to make. Here, we skip the crust and focus on what really matters: A lusciously creamy texture topped with a beautiful, glossy kiwi jelly layer. It is the perfect dessert for spring, Mother’s Day, or an elegant and indulgent brunch. An easy, no-bake recipe bursting with freshness—definitely one to save!

Prep Time 30

REFRIGERATE 12

Total Time 12 30

Ingredients

CHEESECAKE FILLING

▢ 10.40 oz (295 g) heavy cream
▢ 24 oz (680 g) cream cheese (Softened at Room Temperature | Philadelphia)
▢ 1.06 oz (30 g) powdered sugar
▢ 5.29 oz (150 g) granulated sugar
▢ 2.12 oz (60 g) sour cream
▢ 1 1/2 tsp (7.5 g) lemon juice (From 1/2 a lemon)
▢ 2 tsp (10 g) vanilla bean paste

KIWI JELLY TOPPING

▢ 4 kiwis (about 12 oz | 340 g)
▢ 4 oz (115 g) Spring Water
▢ 3.53 oz (100 g) granulated sugar
▢ 1 tsp (2 g) agar agar powder
▢ 1/2 tsp (2.5 g) vanilla bean paste
▢ Green Food coloring (Optional)

Instructions

CHEESECAKE FILLING PREPARATION

In a mixing bowl, using an electric mixer, whip the heavy cream until it has thickened to a cool whip consistency. This should take about 4-5 minutes. Set aside.
10.40 oz heavy cream
Next, in another mixing bowl, using an electric mixer, beat the cream cheese until smooth.
24 oz cream cheese
Once the cream cheese is nice and smooth, add in the powdered sugar, granulated sugar, sour cream, lemon juice, and vanilla bean paste. Continue to beat until everything is evenly combined and there are no lumps remaining in the mixture.
1.06 oz powdered sugar, 5.29 oz granulated sugar, 2.12 oz sour cream, 1 1/2 tsp lemon juice, 2 tsp vanilla bean paste
Once this mixture is smooth, using a silicone spatula, fold the whipped cream into the cream cheese mixture until just combined and the mixture is evenly incorporated.
Scoop or pipe the filling into the jars or bowls. Refrigerate while preparing the kiwi jelly.

KIWI JELLY TOPPING

Blend the 4 peeled kiwi in a food processor or blender until you have a pulp.
4 kiwis
In a medium saucepan, whisk in the kiwi pulp, spring water, granulated sugar, agar agar and vanilla bean paste. Mix until well combined.
Bring to a boil on medium heat then reduce to medium-low and let it simmer for about 2-3 minutes, until the sugar and agar are dissolved (this activates the agar powder and helps the jelly set).
NOTE: It is alright for the mixture to be chunky since the jelly will thicken.
As the kiwi heats, it will loose his bright green color and turn into a yellow/brown color. It's okay to add green food coloring once you have removed the preparation from the heat.
Allow to cool for 5-10 minutes. Stir to make sure the kiwi mixture has not settled to the bottom
4 oz Spring Water, 3.53 oz granulated sugar, 1 tsp agar agar powder, Green Food coloring, 1/2 tsp vanilla bean paste

ASSEMBLY

Take the jars and bowls out of the refrigerator and scoop the kiwi jelly on top.
NOTE: The jello will set very quickly.
Refrigerate covered with a plastic wrap for at least 4 hours or best overnight.
These last 3 days in the refrigerator. Enjoy & Bon Appétit!