This No Bake Kiwi Cheesecake with a crispy cookie crust and a gorgeous kiwi jelly glaze is super easy and tastes as delicious as a classic cheesecake, but is healthier and vegan! Using fresh kiwis gives the light creamy cheesecake a refreshing sweet and tangy flavor and a lovely appearance, making it the perfect dessert for sunny days!
I have made a lot of vegan cheesecakes using different fruits and berries but I am really pumped up with this one! I’m sure all kiwi lovers out there are as excited as I am! I have used this juicy green fruit in some of my recipes before like my Green Celery Smoothie and German Fruit Flan, but not as the main ingredient.
Kiwis are as healthy as they are delicious. They are very rich in Vitamin C, fiber, and antioxidants plus they have a tart and sweet taste which is perfect for a creamy cheesecake recipe like this.
No-Fuss No-Bake Vegan Cheesecake
This Kiwi Cheesecake is made of three scrumptious layers that can be made in just minutes. The steps are really straightforward. It will take a while for them to chill and set in the fridge, but that is free time for you to do other stuff!
You can make the cookie crust and cheesecake layer the day before, pour the kiwi glaze on top and let it set in the fridge for a few minutes before serving. Garnish with more fruits and berries and you’ll have a stunning cake worthy of any occasion.
- Vegan cookies: you can use caramel cookies, oat cookies, or any type of vegan biscuits or graham crackers to make the crust.
- Vegan butter: this will make the crushed cookies moist and compact. You can also use margarine or coconut oil as substitutes.
Kiwi Cheesecake and Jelly
- Kiwis: I like using fresh ones, but if you have bottled kiwi puree, you can also use it.
- Whipping cream: for a light and fluffy cheesecake. You can use another whippable vegan too. If you have coconut milk, leave it in the fridge overnight. The top solid part you’ll see when you open the can is coconut cream which is also a good alternative to whipping cream.
- Soy quark: If you cannot find one, use vegan cream cheese or other another thick dairy-free yogurt. If you use sweetened soy quark, you need less sugar. It is best to taste the cream beforehand.
- Sugar: any type of sugar you have on hand is okay.
- Vanilla extract: or use ground vanilla instead.
- Agar agar: is used instead of gelatin. This will give the cheesecake and jelly glaze a stable structure so it will not fall apart easily.
- Lemon: the juice and zest provides a bright flavor.
- Green food coloring: if you do not like artificial coloring, you can also use matcha powder if you do not mind the additional taste. Or you can just omit this altogether.
How to make Kiwi Cheesecake
As always, I recommend checking out the recipe video and these step-by-step instructions first. Then, you can find the full recipe with the exact measurements in the recipe card below!
1. Step: Make the Cookie Crust
- Start by crushing the cookies in a food processor (or place in a freezer bag and crush using a pastry roller).
- Combine melted butter with the cookie crumbs using a spatula.
- Add the cookie mixture to a parchment paper lined cake tin.
- Press it against the bottom to create an even cheesecake base. Then refrigerate for 20 minutes or freeze for 5-10 minutes.
2. Step: Whip up the Kiwi Cheesecake Mixture
- Spoon the kiwi pulp into a container (or blender).
- Puree it with an immersion stick blender (or in a blender).
- Beat the dairy-free whipping cream until fluffy and stiff peaks form.
- Mix the soy quark, sugar, and vanilla extract with the kiwi purée until creamy.
3. Step: Cook agar and combine with the cheesecake mixture
- Cook agar in water for 1-2 minutes, stirring constantly.
- Combine the agar mixture with the kiwi cream mixture.
- Then gently fold in the whipped cream.
- Pour the cheesecake filling onto the chilled cookie crust and chill for 1-2 hours until set.
3. Step: Cook the Kiwi Jelly Glaze
- In a saucepan, combine all ingredients for the jelly glaze and cook for 1-2 minutes.
- Allow to cool slightly, then pour slowly onto the cheesecake. Refrigerate for 1-2 hours (or overnight) until firm.
Garnish and serve!
Once your cheesecake has completely set, carefully remove from the pan and garnish with kiwi berries or kiwi slices, blackberries, blueberries and desiccated coconut as desired. Slice and enjoy!
Tips when making No-Bake Kiwi Cheesecake
- If you do not have a dough press, you can use the bottom of a glass or the back of a spoon to press the crust down evenly.
- Make sure that the crust is compact and firm before pouring the cheesecake on top. If not, it will absorb the cheesecake mixture and will become soggy. Likewise, allow the vegan cheesecake to firm up completely before pouring the kiwi jelly on top.
- Always use room temperature ingredients when making the cheesecake mixture for a smooth and silky finish.
- Aside from using a round baking pan, you can also make single-serve versions of this fruity cheesecake by assembling them in dessert glasses.
- Use a warm knife for clean slices. You can dip the knife in hot water for a few seconds, wipe if dry and slice from the center outwards.
How to store No-Bake Cheesecake
Leftovers should be placed in a lidded container and stored in the fridge for 3-5 days. You can also freeze it for longer storage, but take note that this can affect the texture of the cheesecake.
This Kiwi Cheesecake is:
- Easy to make
- Healthier than the classic
- No oven needed
- Sweet and tart
- Stunning to look at
- Made of delectable layers!
More vegan no bake cake recipes
- Raspberry Cheesecake
- Blueberry Cheesecake
- Coconut Cheesecake (Raffaello Cake)
- Strawberry Cheesecake
- Mango Cheesecake Pie
- Blackberry Mousse Tart
- Vanilla Custard Tart
- Chocolate Pudding Cake
- Summer Fruit Cream Tart
- Chocolate Cream Pie
- Panna Cotta Tart with Jelly
- Coconut Rice Pudding Cake
- Blueberry Chia Pudding Cake
- Mini Cheesecakes
- Raspberry Cheesecakes
- Apricot Cream Cakes
If you try this Vegan No Bake Kiwi Cheesecake recipe, feel free to leave me a comment and a star rating! And if you take a photo of your beautiful cake dessert and share it on Instagram or Facebook, please tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your creations! Enjoy! 🙂
Vegan No Bake Kiwi CheesecakeAuthor:
- 2 (140 g) kiwis
- 7 oz (200 g) dairy-free whipping cream or whippable coconut cream
- 14 oz (400 g) soy quark or vegan cream cheese or other another thick dairy-free yogurt
- ¼ cup (50 g) sugar type of choice
- zest of approx. ⅓ organic lemon
- 1 tsp vanilla extract or ½ tsp ground vanilla
- ⅓ cup (80 ml) water
- 1.5 tsp agar powder 100% pure powder
Kiwi jelly glaze
- 2 (140 g) kiwis
- ¼ cup (60 ml) water
- 2 tbsp lemon juice
- 2 tbsp sugar type of choice
- ½ tsp agar powder
- 1 drizzle of green food coloring or matcha powder (optional)
To garnish (optional)
- kiwi berries
- desiccated coconut
*Note: Check out the recipe video + step-by-step photos above!
- Crush the cookies in a food processor (or place in a freezer bag and crush using a pastry roller).
- Melt the vegan butter and combine with the cookie crumbs.
- Line the bottom of a 8-inch (20 cm) round baking pan with parchment paper. Spread the cookie mixture on the bottom and press down to form an even crust. Then place the pan in the refrigerator for 20 minutes (or freezer for 5-10 minutes).
- Puree the kiwi pulp in a blender (or with an immersion stick blender). Set aside.
- Beat the dairy-free whipping cream in a mixing bowl using an electric hand mixer until fluffy and stiff peaks form. Set aside.
- In another bowl, blend the soy quark, sugar, and vanilla extract with the kiwi purée until creamy. Set aside.
- In a saucepan, stir the agar into in the cold water and boil for 1-2 minutes according to package directions. Then mix quickly into the kiwi cream mixture and then gently fold in the whipped cream.
- Pour the cheesecake filling onto the chilled cookie crust, smooth it out and refrigerate for 1-2 hours until the top is set.
Kiwi jelly glaze
- Puree the kiwi pulp. In a saucepan, combine water, lemon juice, sugar, agar powder, kiwi pulp and optional green food coloring. Boil for 1-2 minutes according to package directions, then let cool slightly while stirring and pour slowly onto the cake. Refrigerate for another 1-2 hours (or overnight) until the cheesecake is completely set.
- Carefully remove the cheesecake from the pan and garnish with kiwi berries, blackberries, blueberries and desiccated coconut as desired. Slice and enjoy!
- If you use sweety quark, you need less additional sugar. It is best to taste the cream beforehand.
- Coconut cream is the top solid part of a can of coconut milk.
- More helpful tips and information about the recipe are mentioned in the blog post above.
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