A creamy, fruity indulgence that bursts with the freshness of strawberries and kiwis on a buttery biscuit base—perfect for a refreshing dessert moment!
Ingredients:
For the crust:
- 1 ½ cups digestive biscuits or graham crackers, crushed
- ¼ cup unsalted butter, melted
For the cheesecake filling:
- 2 cups cream cheese, softened
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 ½ tsp gelatin powder (or agar-agar for vegetarian option)
- 3 tbsp water (for blooming gelatin)
- 1 cup chopped strawberries
For the fruit topping:
- Fresh sliced kiwi
- Whole or halved strawberries
- 1 cup clear fruit glaze or gelatin (prepared with water or fruit juice)
Directions:
- Prepare the base:
Crush the biscuits finely and mix with melted butter. Press into the bottom of a springform pan. Chill in the fridge for 15–20 minutes. - Make the filling:
Bloom the gelatin in water for 5 minutes, then gently heat until dissolved. In a mixing bowl, beat cream cheese, sugar, vanilla, and lemon juice until smooth. Add heavy cream and mix until fluffy. Stir in the melted gelatin, then fold in chopped strawberries. - Assemble the cheesecake:
Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until fully set. - Top it off:
Arrange kiwi slices and strawberries on top. Pour prepared clear glaze gently over the fruits. Chill for another 1–2 hours until the topping is firm. - Serve:
Carefully release from the pan and slice with a hot knife for clean edges.
Nutritional Information:
⏰ Prep Time: 30 minutes | 🍳 Chilling Time: 6 hours | ⏱️ Total Time: 6 hrs 30 mins
🔥 Kcal: Approx. 320 per slice | 🍽️ Servings: 10
Treat yourself to a slice of tropical heaven—creamy, fruity, and refreshingly light!