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Ultimate Strawberry Kiwi Dream Cheesecake

Ultimate Strawberry Kiwi Dream Cheesecake: A Creamy Treat

Discover the Ultimate Strawberry Kiwi Dream Cheesecake, a no-bake delight featuring a creamy filling, vibrant fruit toppings, and options for gluten-free or vegan diets.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling Time 4 hours
Total Time 5 hours 25 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Graham Crackers Substitute gluten-free graham crackers for a gluten-free option.
  • 1/2 cup Unsalted Butter For a vegan option, use melted coconut oil.
  • 1/4 cup Granulated Sugar Adjust for sweetness preference.
For the Filling
  • 16 oz Cream Cheese Full-fat cream cheese works best for texture.
  • 1/2 cup Granulated Sugar Adjust according to the sweetness of the fruit.
  • 1/2 cup Sour Cream Consider Greek yogurt as a lighter substitute.
  • 1 tbsp Vanilla Extract Choose pure vanilla for the best taste.
For the Toppings
  • 2 cups Fresh Strawberries Select firm and ripe berries.
  • 2 medium Kiwi Choose ripe kiwis for maximum flavor.
Optional Glaze
  • 1/2 cup White Chocolate Melt and cool slightly before drizzling.

Equipment

  • Mixing Bowl
  • electric mixer
  • springform pan
  • Baking Dish
  • Spatula
  • Whisk

Method
 

Steps
  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers, melted unsalted butter, and granulated sugar until mixed. Press into the bottom of a springform pan. Bake for 10 minutes until golden brown, then remove to cool.
  2. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth, about 2-3 minutes. Gradually mix in granulated sugar, sour cream, and vanilla extract.
  3. Pour the creamy filling over the cooled crust, smoothing it with a spatula. Create a water bath by placing the springform pan inside a larger baking dish filled with boiling water. Bake at 325°F (160°C) for about 60 minutes.
  4. Turn off the oven, crack the door open, and let the cheesecake cool for about 1 hour. Once cooled, refrigerate for at least 4 hours or overnight.
  5. Before serving, slice the fresh strawberries and kiwis and arrange them on top of the cheesecake. Optionally drizzle with melted white chocolate.
  6. Run a warm knife around the edge of the springform pan before releasing the sides. Serve chilled.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 35gProtein: 5gFat: 22gSaturated Fat: 14gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 450IUVitamin C: 10mgCalcium: 45mgIron: 0.5mg

Notes

Ensure all ingredients are at room temperature to achieve a smooth filling. Always use a water bath to prevent cracks and maintain moisture.

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