No Bake Kiwi and Lime Cheesecake

Celebrate Earth Hour with this zero-energy dessert recipe. A simple and delicious cheesecake with a creamy filling made from double cream (or vegan whipping cream), cream cheese (or vegan cream cheese), lime zest, chopped kiwi and icing sugar. The light whip cheesecake filling is placed on a biscuit base and topped with kiwi. 


  • No kiwi? Try with pineapple, mango or plum instead. 
  • No ground almonds? Ground digestive biscuits or nuts of choice would taste great. Use a pestle and mortar or simply a rolling pin to crush them.
  • No lime? Use lemon zest. 
  • Vegan? Use vegan whipping cream instead of the double cream, and vegan cream cheese instead of the cream cheese. Use maple syrup instead of honey. 
  • No icing sugar? Try with caster sugar.

Prep time: 15 minutes

Cook time: 0 minute

Total time: 15 minutes

Servings: 2


1 Kiwi

130 g Cream cheese (or vegan cream cheese)

130 g Double cream (or vegan whipping cream )

20 g Icing sugar

1 Lime (zested)

40 g Ground almonds

2 Dates (pitted)

1 tbsp Runny honey (or maple syrup)


  1. Finely chop the dates until you have a sticky paste-like texture. Add the dates, ground almonds and honey (or maple syrup) to a mixing bowl, then use your hands to mix together until it's a dough-like texture. Set aside. 
  2. Add the cream cheese, double cream, icing sugar and lime zest to a large mixing bowl. Whisk until thick and smooth, for about 3-4 minutes, then spoon it into a piping bag.
  3. Peel and chop the kiwi into small chunks, or thin slices.
  4. Lay a 10x10cm pastry ring on a plate (or you can use a small cake tin), and add a layer of the cheesecake base. Use the back of a spoon to press it down until it's compact. Pipe the cheesecake mix on top and use a spoon or spatula to smooth the top. Top with the chopped kiwis and enjoy!
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How to store

Store in the fridge for up to 3 days. 


Make a cheesecake trifle by layering leftover cheesecake mix with fresh fruit, biscuits, melted chocolate or anything you like! 

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