No Bake Kiwi Cheesecake

Cheesecake! You want it. Really really want it and then you think of all the extra workouts eating one slice or half a slice of it will entail and then you either eat it anyway and feel guilty or you don’t eat it and feel deprived of a decadent treat.

The mini No bake  Kiwi Cheesecake is indulgent yet the smaller size makes it a smart treat too.  These are not sugar free or low fat.  These are very much the real deal.  The smaller size makes it a perfect dessert if you are having many people over.  They are easy to make in advance &  spectacular to present.

I added some real kiwi jelly on top, a little bite of fruit within and kept the crust lighter.  I wanted to make a dessert that would make me feel deeply satisfied after just a couple of bites.  And this one does!

While searching for inspirations on a no bake cheese cake I came across the recipe for a perfect no bake cheesecake .  I loved the idea of adding in whipping cream to make it light, hence adapted the recipe to make the mini cheesecakes.

You will need a special pan to make these.  Here is what I used : Cheesecake pan

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No Bake Kiwi Cheesecake

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 3 hours 20 minutes

Servings 12

Ingredients

For the crust

• 12 tsp graham cracker crumbs
• 1 tsp melted butter
• 2 tbs sugar

For the cheese cake

• 1 C heavy whipping cream
• 1/2 pound cream cheese
• 1/2 C powdered sugar
• 1 tsp vanilla essence

For the topping

• 1/4 C water
• 2 kiwis peeled and chopped
• 2 tbs sugar
• 1 tbs gelatin

Instructions

1. Preheat the oven to 350* F
2. Mix ingredients for making the crust until well blended
3. Fill into the mini cheese cake pan and press down firmly
4. Bake for 5- 7 minutes, until lightly browned
5. Allow to completely cool

Make the cream cheese

1. Beat the sugar and cream cheese, until light and fluffy. Beat the whipping cream separately until soft peaks form.
2. Mix the cheese and whipped cream together . Add the vanilla and beat until light and fluffy.
3. Fill in, right on top of the baked graham crust and allow to chill for at least 2 – 3 hours

To Make the topping

1. Cook the sugar and kiwis together and then using a blender, blend it all to a smooth consistency
2. allow to cool slightly and add in the gelatin
3. mix until it thickens and then spoon it over the cheese cakes
4. chill it again and then serve chilled