Mint Kiwi Lemon Cheesecake

The flavor of Mint Jelly, fresh kiwi and lemon blend wonderfully in this cheesecake variation.


  • 3/4 cup Crosse & Blackwell® Mint Flavored Apple Jelly
  • 1 refrigerated pie crust (from 15-oz. pkg.), softened as directed on package
  • 2 packages (8 oz. each) cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 eggs
  • 1/2 cup Dickinson's® Lemon Curd
  • 4 kiwi fruit, peeled & sliced
  • whipped topping
  • lemon peel


  1. PREHEAT oven to 350F. Line 10-inch springform pan with pie crust.
  2. BEAT cheese until smooth; blend in milk. Beat in egg; blend in curd.
  3. POUR into springform pan. Bake 30 minutes or until set. Cool completely before removing sides of pan.
  4. HEAT Jelly over low heat until texture is smooth; add in kiwi.
  5. TOP cheesecake with kiwi mixture. Garnish with optional ingredients and serve.

Eagle Brand is a trademark of Eagle Family Foods Group, LLC, used by permission.

Mint Kiwi Lemon Cheesecake