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A freshly baked Mini Strawberry Kiwi Cheesecake with a vibrant red glaze dripping down the sides, topped with fresh fruit.

Mini Strawberry Kiwi Cheesecake

A luxurious, no-bake style Mini Strawberry Kiwi Cheesecake featuring a buttery graham cracker base, an airy, mousse-like vanilla cream cheese filling, and a crown of vibrant, freshly glazed strawberries and kiwis.
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Prep Time 25 minutes
Cook Time 7 minutes
Total Time 4 hours 32 minutes
Servings: 12
Course: Dessert
Calories: 310
Ingredients Method

Ingredients
  

  • 1.5 cups Graham cracker crumbs
  • 0.25 cup Granulated sugar (for crust)
  • 6 tbsp Unsalted butter, melted
  • 16 oz Full-fat cream cheese, room temperature
  • 0.5 cup Granulated sugar (for filling)
  • 1 tsp Vanilla bean paste
  • 1 cup Heavy whipping cream, cold
  • 1 tbsp Fresh lemon juice
  • 1 cup Fresh strawberries, diced
  • 2 large Fresh kiwis, peeled and diced
  • 1 tbsp Fresh fruit pastry glaze

Method
 

  1. Preheat oven to 325°F (160°C). Line a 12-cup muffin tin with paper liners.
  2. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press 1 tablespoon of the mixture firmly into the bottom of each liner.
  3. Bake crusts for 5-7 minutes. Let cool completely.
  4. Whip the heavy cream to stiff peaks in a separate chilled bowl. Set aside.
  5. Beat the softened cream cheese and 1/2 cup sugar until completely smooth. Mix in vanilla and lemon juice.
  6. Gently fold the whipped cream into the cream cheese mixture. Divide evenly among the cooled crusts.
  7. Refrigerate for at least 4 hours (preferably overnight) until fully set.
  8. Before serving, toss diced strawberries and kiwis in the fruit glaze and top each mini cheesecake.