Chocolate and Kiwi Fruit Cheesecake with Thermomix

Have you ever tried a chocolate and kiwi fruit cheesecake? I can assure you this is a very fresh recipe in summer but that can be adapted for every season, because you can find kiwi fruit in anytime.

In addition to the kiwi fruit, the whipping cream and the soft cheese, there is also chocolate in this recipe, that enriches the cheesecake base and its topping.

As its name says, the cheesecake is a typical American dish that has been recently brought to our cuisine successfully in both its versions, baked and not baked. The first version is perfect for breakfast and tea time while the second one is a very fresh dessert to offer especially in summer.

The advantage of this dessert is that it doesn't need to be cooked in the oven. So you may prepare it whether when it's too hot you don't want to turn on the oven or in those situations you don't have an oven at your disposal, such as in a summer holidays house etc. but where I hope you would have brought your inseparable Thermomix! ;-)

The recipe has been created by Marianna Napoli from Cammarata.

If you want to try other cheesecakes in addition to those that your creation suggests you, you may try the Wild Berry Cheese Cake and the Philadelphia Lemon Cheesecake.


For the base
- 80 g unsalted butter
- 300 g chocolate biscuits (shortbread)
- 30 g cane sugar
- ½ tsp cinnamon

For the cream
- 15 g gelatine sheets
- 200 g fresh liquid cream
- 80 g sugar
- 450 g cream cheese
- An untreated lemon
- 4 kiwis
- ½ lemon juice
- 20 g icing sugar

You need

22 cm Push Pan Cake Tin

Let's cook

Soak 15 g of gelatine in very cold water.

Put 80 g chopped butter into the mixing bowl and melt 2 Min. 50C Speed 1.

Add 30 g cane sugar, 300 g chocolate biscuits, ½ tsp cinnamon and mix 10 Sec. Speed 7. Collect on the bottom and repeat.

Remove from the mixing bowl and place the dough on the bottom of a 22 cm push pan cake tin, press with a spoon to obtain a compact layer and put in the fridge.

In the clean and cooled mixing bowl, place the butterfly, pour 200 g fresh liquid cream and whisk slightly 1 Min. Speed 3. Keep aside.

In the clean and dry mixing bowl put 80 g sugar, 10 g lemon zest and mix 20 Sec. Speed 9.

Collect on the bottom, add 450 g cream cheese and mix 1 Min. Speed 4. Collect on the bottom and repeat.

Dissolve 10 g gelatine in a little hot water, pour into the mixing bowl and mix 1 Min. Speed 4.

Remove from the mixing bowl and add to the cream, mixing gently with movements from the bottom upwards.

Pour the cream on the bottom of biscuits, level it well and put in the fridge for 1 hour.

In the clean mixing bowl put 3 peeled and chopped kiwis, the juice of half a lemon, 20 g icing sugar and mix 1 Min. Speed 9. Collect on the bottom and repeat.

Pass the puree through a dense mesh strainer. Put the puree back in the mixing bowl and heat up 2 Min. 37C Speed. 2.

Add 5 g softened gelatine and mix 30 Sec. Speed 2.

Pour over the cold cheescake, level and leave in the fridge for 1 hour.

Decorate with a kiwi cut into thin slices.

Keep in the fridge until ready to serve.


Choose dry biscuits with a high percentage of chocolate. If you don't find them, add a little cocoa when you whisk the cookies.

Choose ripe kiwis: it will be easier to have a soft and delicate puree.

Translated from the Italian recipe:
Cheese Cake Cioccolato e Kiwi col Bimby

Photocredit: phunkstarr