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Kiwi Cheese cake served in a plate.
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5 from 3 votes

Kiwi Cheesecake Recipe

The lemony filling and kiwi topping taste great in this dessert. Watch the video for elaborate instructions.
Course Dessert
Cuisine World
Keyword Kiwi Cheesecake
Prep Time 20 minutes
Cook Time 5 minutes
Chilling Time 3 hours
Total Time 3 hours 25 minutes
Servings 8 slices
Calories 403kcal


  • Springform pan or Removable base pan of size 7 inch (18 cm) See notes*


For Biscuit Base

  • 15 wheat biscuits like digestives
  • 3 tablespoon (50 grams) butter at room temperature
  • 3 kiwi thickly sliced for border

For Lemon Cream Filling

  • 1 can condensed milk
  • 1 cup cream
  • 1 cup milk
  • ½ cup lemon juice
  • 2 tablespoon gelatin powder
  • 6 tablespoon water

For Kiwi Sauce

  • 2-3 medium kiwi preferably over ripened
  • 2 tablespoon sugar , more to taste
  • 1 tablespoon lemon juice
  • 2 tablespoon corn flour
  • 4 tablespoon water


For Biscuit Base

  • Cover the bottom of a springform pan or removable base pan of size 7 inch (18 cm) with butter paper. Grease the sides of pan with butter and also cover sides with 3 inch strips of butter paper.
  • Crush both biscuits in grinder. Add butter and pulse for again for 2-3 times until butter and biscuit make coarse mixture.
  • Place the biscuit mixture in removable base pan and press with a flat and heavy object to form an even layer of base. Place in the fridge for 20-30 minutes.
  • After base is set, place thick slices of kiwi on the sides of pan to form a border.

To Bloom Gelatin

  • Place a heat proof bowl over hot water bath. Mix 2 tablespoon gelatin powder with 6 tablespoon warm water. Stir at regular intervals until fully dissolved.

For Lemon Cream Filling

  • Mix condensed milk, cream, lemon juice and milk in a bowl. Now add bloomed gelatin and mix well immediately. Pour cream cheese filling over biscuit base.
  • Refrigerate again for at least 2-4 hours until set.

For Kiwi Sauce (Make this sauce after filling is set.)

  • Mix all ingredients of kiwi topping and heat in a pan for 30 seconds until thickened. Stir constantly.
  • Remove the kiwi sauce from heat and let it cool for 15 minutes.
  • When sauce is still slightly warm pour it gently over the cream filling and spread evenly.
  • Keep the dessert again in fridge for 30 minutes to set.
  • Slice the cake and serve chilled.



  • This dessert can also be set in a 1 litre casserole or similar dish if springform pan is not available.
  • You can add ½ cup cream cheese to it if you like it rich.


Serving: 1slice | Calories: 403kcal