Kiwi-Lemon Cheesecake

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kiwi lemon cheesecake
  • 6Servings


  • 11 ounce jar lemon curd
  • 4 ounces cold cream cheese, slightly softened
  • 1 store-bought graham cracker piecrust
  • 4 kiwis


Using a standing electric mixer, whip lemon curd and cream cheese at high speed for 3 minutes, scraping the bowl down once, until thick and fluffy. Spoon into piecrust; freeze 10 minutes. Meanwhile, peel kiwis, halve lengthwise and thinly slice. Scatter over filling. Serve at once. Serves 6.