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Kiwi Mirror Cheesecake

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A vibrant no-bake kiwi mirror cheesecake featuring a crunchy biscuit base, smooth lemon-kissed cream cheese filling, and a glossy kiwi topping for an elegant and refreshing dessert.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 30 minutes
  • Yield: 8–10 slices
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: European
  • Diet: Vegetarian

Ingredients

  • For the base:
  • 200 g speculoos or plain tea biscuits, finely crushed
  • 80 g unsalted butter, melted
  • For the cream filling:
  • 400 g full-fat cream cheese, softened
  • 100 g powdered sugar
  • 200 ml heavy whipping cream, very cold
  • Juice of 1/2 lemon
  • 3 gelatin sheets
  • For the kiwi mirror topping:
  • 4 ripe kiwis, peeled
  • 50 g granulated sugar
  • 2 gelatin sheets
  • 1 drop green food coloring (optional)
  • For decoration:
  • Fresh blackberries or raspberries
  • Fresh mint leaves

Instructions

  1. Mix crushed biscuits with melted butter until evenly combined.
  2. Press mixture firmly into the bottom of an 8-inch (20 cm) springform pan. Refrigerate 30 minutes.
  3. Soak 3 gelatin sheets for the filling in cold water for 5–10 minutes.
  4. Beat cream cheese, powdered sugar, and lemon juice until smooth.
  5. Warm 2 tablespoons of cream slightly, squeeze gelatin dry, and dissolve in the warm cream.
  6. Mix dissolved gelatin into the cream cheese mixture.
  7. Whip remaining cream to soft peaks and gently fold into the mixture.
  8. Pour filling over chilled base and refrigerate at least 2 hours until set.
  9. Soak 2 gelatin sheets for topping in cold water for 5–10 minutes.
  10. Blend kiwis into a smooth puree and strain if desired.
  11. Heat kiwi puree with sugar until dissolved. Do not boil.
  12. Squeeze gelatin dry and stir into warm kiwi mixture until dissolved. Add food coloring if desired. Cool slightly.
  13. Pour topping over set cheesecake and refrigerate at least 4 hours or overnight.
  14. Remove from pan, decorate with fresh berries and mint, and serve chilled.

Notes

  • Allow kiwi topping to cool slightly before pouring to prevent melting the filling.
  • Use very cold cream for proper whipping.
  • Chill overnight for best texture and clean slices.
  • Store refrigerated up to 3 days.
  • Freeze without fresh fruit decoration up to 1 month.
  • Dip knife in hot water for clean slices.

Nutrition

Find it online: https://savorymomskitchen.com/kiwi-mirror-cheesecake/