Kiwi and Lime Cheesecake

This recipe will make an 8in cheesecake or smaller individual servings using loose bottom tartlet tins.


  • 300g digestives – crushed (with a rolling pin is easiest)
  • 100g unsalted butter or baking margarine (melted)
  • 200g full fat cream cheese
  • 150ml double cream
  • 75g caster sugar
  • 2 limes
  • 4 kiwis (2 sliced and 2 chopped)


  1. Mix the crushed digestives with the melted butter.
  2. Press down firmly into base 8in round springform tin, or into individual serving tins (tartlets)
  3. Put in the fridge for an hour to set.
  4. Mix the cream cheese and double cream with an electric whisk until peaks form.
  5. Add sugar and juice from 2 squeezed limes and whisk again.
  6. Stir in the chopped kiwis.
  7. Spoon onto the digestive base and using spatula ensure mixture is even and level.
  8. Leave in the fridge for 8hrs to completely set.
  9. Just before serving, decorate with sliced kiwis and grated zest of lime.