Kiwi Mousse Ginger Cheesecake With An Almond Shortb

Name: Kiwi Mousse Ginger Cheesecake With An Almond Shortbread Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Almond Shortbread Crust; 2/3 cup almonds, toasted and roughly chopped; 6 tablespoons cold unsalted butter, cut into small chunks; 3/4 cup all purpose flour; 2 tablespoons all purpose flour; 1/3 cup granulated sugar; 1 teaspoon salt; Filling; 1 cup whipping cream; 8 ounces cream cheese, softened; 2/3 cup granulated sugar; 1/2 teaspoon vanilla extract; 1/2 teaspoon ground ginger; Kiwi Mousse; 2 kiwi, pureed and strained out the seeds; 2 kiwi, sliced; 2 tablespoons granulated sugar; 1 teaspoon gelatin powder; 1/2 cup whipping cream

Servings: persons

Almond Shortbread Crust
2/3 cup almonds, toasted and roughly chopped
6 tablespoons cold unsalted butter, cut into small chunks
3/4 cup all purpose flour
2 tablespoons all purpose flour
1/3 cup granulated sugar
1 teaspoon salt
Filling
1 cup whipping cream
8 ounces cream cheese, softened
2/3 cup granulated sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground ginger
Kiwi Mousse
2 kiwi, pureed and strained out the seeds
2 kiwi, sliced
2 tablespoons granulated sugar
1 teaspoon gelatin powder
1/2 cup whipping cream

1
Preheat oven at 350F. Grease and line an 8-inch springform pan.
2
Make the crust by mixing all the crust ingredients in a food processor, until the mixture resembles coarse meal. Press the mixture onto the bottom of the prepared pan. Bake crust for 15 to 18 minutes. Set aside to cool completely.
3
To prepare filling, in the bowl of a standing mixer fitted with the whisk attachment, beat the cream until it holds firm peaks. Remove cream from bowl and keep cold in fridge.
4
In the same bowl, use a paddle attachment, beat cream cheese until it's soft and creamy.
5
Add sugar, vanilla and ginger, continue beating until combined.
6
Gently fold 1/3 of the whipped cream into the cream cheese mixture to lighten the mixture, then add the remaining cream and continue folding until incorporated.
7
Pour the cream cheese mixture in the cooled crust. Smooth the top with a spatula. Store in refrigerator while preparing the kiwi mousse.
8
To prepare kiwi mousse, mix pureed kiwi, sugar and gelatin in a small bowl until smooth. Microwave on high for 10 seconds to dissolve the sugar. Let cool while stirring occasionally to avoid setting.
9
Place sliced kiwi on top of the cake. Let cheesecake chill in refrigerator until set, at least 4 hours.

1124

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Almond Shortbread Crust, 2/3 cup almonds, toasted and roughly chopped, 6 tablespoons cold unsalted butter, cut into small chunks, 3/4 cup all purpose flour, and more.

Yes, Kiwi Mousse Ginger Cheesecake With An Almond Shortbread Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Kiwi Mousse Ginger Cheesecake With An Almond Shortbread Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions