Have you ever considered making a no-bake kiwi cake? Check out this incredible recipe that you are sure to love. It is a refreshing, delightful dessert that is perfect for summer, and the best part is that you don’t even need to turn on the oven. Let’s get started!
Ingredients for the Kiwi Cake:
- 6.3 oz (approx. 1 1/2 cups crushed) graham cracker or digestive biscuit crumbs;
- 5.6 tbsp (80g) unsalted butter, melted;
- 10.5 oz (300g) cream cheese (or labneh);
- 3.5 oz (100g) powdered milk;
- 2/3 cup (200ml) sweetened condensed milk;
- 1/4 cup (60ml) water;
- 2 tsp (10g) unflavored gelatin powder;
- 2 kiwis, peeled;
- For the topping: 1 additional sachet (10g) unflavored gelatin, 2/3 cup (150ml) water, 1/3 cup (69g) sugar, and the juice of half a lemon.
How to make this No-Bake Kiwi Cake:
- First, pulse the biscuits in a food processor or blender until they form fine crumbs;
- Transfer the crumbs to a bowl and stir in the melted butter;
- Mix well until the texture resembles wet sand;
- Press this mixture firmly into the bottom of a springform pan to create a solid crust;
- In a separate bowl, combine the cream cheese, condensed milk, and powdered milk;
- Use an electric mixer to beat until the mixture is smooth and homogeneous;
- In a small cup, dissolve the 10g of gelatin in the water and set aside;
- Mash the peeled kiwis into a pulp and incorporate them into the cream mixture using the electric mixer;
- Gently fold in the dissolved gelatin using a spatula;
- Pour the filling over the biscuit crust in the pan;
- Optional: Slice an extra kiwi into rounds and arrange them on top for decoration;
- Prepare the topping: In a saucepan, combine the water, lemon juice, and sugar. Heat until the sugar dissolves;
- Remove from heat, stir in the second sachet of gelatin until fully dissolved;
- Pour this clear topping carefully over the cake;
- Refrigerate for at least two hours until set. Enjoy!
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