A light, refreshing no-bake cheesecake featuring a creamy filling topped with fresh kiwi slices, perfect for warm weather desserts.

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In a bowl, combine crushed digestive biscuits and melted butter. Press the mixture into the base of a springform pan and refrigerate for 30 minutes.
In a small bowl, bloom the gelatin in 3 tablespoons of water and let sit for 5 minutes. Then, gently heat until fully dissolved.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture, then stir in the dissolved gelatin.
Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until set.
Before serving, arrange sliced kiwis on top and brush with a little lemon juice to prevent browning.
Serve chilled and enjoy!