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A delicious slice of No-Bake Kiwi Lime Cheesecake topped with fresh kiwi slices and a sprig of mint on a white plate.
Maryam

No-Bake Kiwi Lime Cheesecake

This vibrant no-bake cheesecake combines a buttery graham cracker crust with a smooth, tangy lime-infused filling and a fresh kiwi topping, perfect for a refreshing dessert without turning on the oven.
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Prep Time 25 minutes
Total Time 4 hours 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Graham cracker crumbs about 10-12 full crackers, finely crushed
  • 6 tbsp Unsalted butter melted
  • 2 tbsp Granulated sugar
For the Filling
  • 24 oz Cream cheese (3 blocks), softened to room temperature
  • 1 (14-oz) can Sweetened condensed milk
  • 0.5 cup Lime juice freshly squeezed (from 3-4 limes)
  • 1 tbsp Lime zest finely grated
  • 1 tsp Vanilla extract
  • 1.5 cups Heavy cream very cold
For the Topping
  • 4-5 Kiwis peeled and thinly sliced
  • 1 tbsp Granulated sugar optional, for macerating kiwis

Equipment

  • 9-inch springform pan
  • Large mixing bowls
  • Electric Mixer
  • Rubber spatula

Method
 

  1. In a medium bowl, combine the finely crushed graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until well combined and the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a glass or a measuring cup to help compact it. Place the crust in the freezer for at least 15 minutes to set while you prepare the filling.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Make sure to scrape down the sides of the bowl to ensure everything is incorporated.
  3. Pour in the sweetened condensed milk, freshly squeezed lime juice, lime zest, and vanilla extract. Beat on low speed until just combined, then increase to medium and beat for another 1-2 minutes until the mixture is smooth and well incorporated. Try not to overmix at this stage.
  4. In a separate, very cold bowl (a metal or glass bowl chills best), whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form, about 3-5 minutes. Be careful not to overbeat, or it could turn grainy.
  5. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks of white cream remain. Pour the filling evenly over the chilled graham cracker crust in the springform pan. Smooth the top with your spatula.
  6. Cover the springform pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is completely set and firm. This extended chilling time is crucial for a no-bake cheesecake to hold its shape.
  7. Just before serving, peel and thinly slice the kiwis. If desired, you can gently toss the kiwi slices with 1 tablespoon of granulated sugar and let them sit for 10 minutes to release a little juice. Arrange the kiwi slices decoratively over the top of the chilled cheesecake. Carefully remove the sides of the springform pan and slice the cheesecake using a sharp, thin-bladed knife, wiping the knife clean between each slice for neat cuts.

Notes

1. **Make Ahead Magic:** This cheesecake is perfect for making ahead! Prepare it up to 2 days in advance, keeping it covered in the refrigerator. Add the fresh kiwi topping just before serving for the best appearance and texture.
2. **Zest for Flavor:** Don't skip the lime zest! It contains essential oils that add a bright, concentrated lime flavor that the juice alone can't provide. Use a microplane for the finest zest.
3. **Cream Cheese Temperature Matters:** Ensure your cream cheese is truly at room temperature for a smooth, lump-free filling. If it's too cold, it won't blend properly and can result in a grainy or curdled texture.