Red kiwi cheesecake: no-bake cheesecake bars
Preparation time:
25 minutes
Cooking time:
2 minutes
Rest time
4 hours
Ingredients
For the base:
- 250 g low-sugar dry biscuits
- 120g melted butter (or a vegan alternative)
For the filling:
- 500g low-fat Greek yogurt
- 60 ml of liquid honey
- 1/2 vanilla pod
- 10g of gelatine sheets
- 30 ml of skimmed milk
For decoration:
- 5 Jingold red kiwis
Preparation
For the red kiwi cheesecake base, crush the biscuits with a rolling pin, placing them in a clean tea towel or inside a food bag and beating vigorously. Alternatively, you can use a mixer with metal blades. Transfer to a bowl and mix with the melted butter. When you have obtained a homogeneous mixture, transfer it to a 22 cm square mould lined with baking paper and level it into an even layer with the back of a spoon. Place in the fridge while you work on the rest of the recipe. To make the cheesecake filling, soak the gelatine sheets in cold water for 10 minutes. Meanwhile, in a bowl mix the Greek yoghurt with the honey and vanilla seeds until combined. Heat the milk in a small saucepan and dissolve the well-drained gelatine in it, stirring to mix. Add this mixture to the cheese mixture and stir. Pour the mixture into the mould over the biscuit base and level off. Place in the fridge to solidify for at least 4 hours. When it is time to serve, unmould the cheesecake and decorate with peeled and sliced red kiwis. Then cut the fruit cake into bars or squares and serve immediately with honey to taste.
Would you like to make more delicious desserts with plenty of fresh fruit? Discover all our Recipes with kiwi.
