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Strawberry Kiwi Delight

Strawberry Kiwi Delight: The Ultimate Refreshing Treat

Indulge in the vibrant flavors of Strawberry Kiwi Delight, a creamy cheesecake layered with fresh fruit purees and topped with glossy strawberries and kiwis for a stunning dessert.
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Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 5 hours
Total Time: 6 hours 30 minutes
Servings: 8 pieces
Calories: 350kcal
Cost: $15.00

Equipment

  • Mixing Bowls
  • Electric Mixer
  • Spatula
  • 9-inch Springform Pan
  • Pastry Brush

Ingredients

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/3 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • 3 large eggs
  • 1/2 cup strawberry puree blend fresh or frozen strawberries
  • 1/4 cup kiwi puree blend peeled kiwis
  • 1 cup fresh strawberries, sliced
  • 2 kiwis, peeled and sliced
  • 1/4 cup strawberry jelly or apricot jelly, melted for glaze
  • 1 tablespoon lemon juice

Instructions

  • Preheat oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
  • In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until it resembles wet sand; press firmly into the pan and bake for 10 minutes.
  • Cool the crust while preparing the cheesecake filling.
  • In a large mixing bowl, beat cream cheese and sugar until smooth; add sour cream, vanilla extract, and lemon juice, mixing until combined.
  • Mix in eggs one at a time on low speed; divide the batter into two bowls.
  • Stir strawberry puree into one bowl and kiwi puree into the other.
  • Pour the strawberry batter into the cooled crust and spread evenly, then spoon kiwi batter on top without mixing.
  • Bake for 60–70 minutes until the edges are set and the center has a slight jiggle; cool inside the oven for 1 hour, then refrigerate for at least 4 hours or overnight.
  • Once chilled, arrange sliced strawberries and kiwis on top; mix melted jelly and lemon juice to create a glaze and brush over the fruit.

Notes

For a gluten-free option, swap graham crackers for gluten-free cookies. Use Greek yogurt instead of sour cream if you prefer. Ensure to chill the cheesecake for a longer period for better texture; it keeps fresh in the fridge for up to 5 days. Experiment with various fruit purees or use a water bath for even cooking and a smoother texture. Enjoy your baking!

Nutrition

Calories: 350kcal | Carbohydrates: 32g | Protein: 6g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 300mg | Potassium: 200mg | Fiber: 1g | Sugar: 20g | Vitamin A: 8IU | Vitamin C: 25mg | Calcium: 6mg | Iron: 4mg
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