Cheesecake with red kiwi: no-bake cheesecake bars
For the base:
- 250 g biscuits with low-sugar content
- 120 g melted butter (or substitute with vegetable butter)
For the filling:
- 500 g Greek yoghurt, low-fat
- 60 ml liquid honey
- 1/2 vanilla pod
- 10 g gelatin leaves
- 30 ml skimmed milk
For the garnish:
- 5 red Jingold kiwi
For the base of the red kiwi cheesecake, crush the biscuitswith a rolling pin placing them on a clean cloth or inside a plastic food bag and beat well to crush.
As an alternative, you may also use a mixer with metal blades. Transfer to a bowl and mix in the melted butter.
When the mixture is of a homogeneous consistency, transfer it to a square, 22 cm mould lined with wax paper and smooth the top with the back of a spoon. Place in the refrigerator until you prepare the rest of the recipe.
To make the cheesecake filling, soak the gelatin leaves in cold water for 10 minutes. In the meantime, mix the Greek yoghurt with the honey and the vanilla beans in a bowl to combine well.
Warm the milk in a small saucepan and dissolve the gelatin, after having squeezed out the excess water, mixing well to combine. Next, add these two mixtures together and stir.
Pour the mixture into the mould with the biscuit base and smooth out the top. Store in the refrigerator to set for at least 4 hours.
When ready to serve, remove the cheesecake from the mould and garnish with red kiwi, peeled and sliced. Then, cut the fruit dessert into bars or squares and serve immediately with honey, to taste.
Would you like to prepare other tasty sweets with lots of fresh fruit?
Discover all our recipes with kiwi.