No-Bake Kiwi Mango Cheesecake
No-Bake Kiwi Mango Cheesecake
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
For the Fruit Topping
- 3 kiwis, peeled and sliced
- 1 mango, peeled, pitted, and diced
- 1 tablespoon granulated sugar
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
- 1
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix until well combined and the crumbs are moistened.
⏱️ 5 min
- 2
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to create a firm, even layer. Place the pan in the refrigerator to chill while preparing the filling.
⏱️ 5 min
- 3
Prepare the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and continue to beat until fully incorporated and no lumps remain.
⏱️ 5 min
- 4
In a separate cold bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Stir in the vanilla extract and lime juice.
⏱️ 5 min
- 5
Pour the cheesecake filling over the chilled crust in the springform pan. Spread evenly with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
⏱️ 10 min
- 6
Prepare the fruit topping: In a small saucepan, combine the diced mango, 1 tablespoon granulated sugar, and water. Bring to a gentle simmer over medium heat, stirring occasionally, until the mango softens slightly, about 3-5 minutes.
⏱️ 5 min
- 7
In a small cup, whisk the cornstarch with 1 tablespoon of cold water until smooth. Pour the cornstarch slurry into the simmering mango mixture, stirring constantly until the sauce thickens slightly. Remove from heat and let cool completely.
⏱️ 5 min
- 8
Once the cheesecake is firm and the mango topping is cool, carefully remove the cheesecake from the springform pan. Arrange the sliced kiwis decoratively over the top of the cheesecake. Spoon the cooled mango topping over the kiwis or serve on the side.
⏱️ 5 min
- 9
Slice and serve immediately. Store any leftover cheesecake in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
No-Bake Kiwi Mango Cheesecake
Ingredients
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy cream, cold
- 1 teaspoon vanilla extract
- 1 tablespoon lime juice
For the Fruit Topping
- 3 kiwis, peeled and sliced
- 1 mango, peeled, pitted, and diced
- 1 tablespoon granulated sugar
- 2 tablespoons water
- 1 teaspoon cornstarch
Instructions
- 1
Prepare the crust: In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix until well combined and the crumbs are moistened.
⏱️ 5 min - 2
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon or your fingers to create a firm, even layer. Place the pan in the refrigerator to chill while preparing the filling.
⏱️ 5 min - 3
Prepare the cheesecake filling: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and continue to beat until fully incorporated and no lumps remain.
⏱️ 5 min - 4
In a separate cold bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Stir in the vanilla extract and lime juice.
⏱️ 5 min - 5
Pour the cheesecake filling over the chilled crust in the springform pan. Spread evenly with a spatula. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until firm.
⏱️ 10 min - 6
Prepare the fruit topping: In a small saucepan, combine the diced mango, 1 tablespoon granulated sugar, and water. Bring to a gentle simmer over medium heat, stirring occasionally, until the mango softens slightly, about 3-5 minutes.
⏱️ 5 min - 7
In a small cup, whisk the cornstarch with 1 tablespoon of cold water until smooth. Pour the cornstarch slurry into the simmering mango mixture, stirring constantly until the sauce thickens slightly. Remove from heat and let cool completely.
⏱️ 5 min - 8
Once the cheesecake is firm and the mango topping is cool, carefully remove the cheesecake from the springform pan. Arrange the sliced kiwis decoratively over the top of the cheesecake. Spoon the cooled mango topping over the kiwis or serve on the side.
⏱️ 5 min - 9
Slice and serve immediately. Store any leftover cheesecake in the refrigerator.