A light and fruity no-bake cheesecake with a buttery graham cracker crust, creamy filling, fresh kiwi slices, and a glossy cherry garnish.

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Combine graham cracker crumbs, melted butter, and sugar in a bowl. Mix well and press firmly into the base of a springform pan. Chill for 15 minutes to set.
In a large bowl, beat cream cheese until smooth. Add powdered sugar, vanilla extract, and lemon juice. Mix until fully incorporated.
Fold in the whipped cream gently until mixture is smooth and airy.
Spread the cream cheese filling evenly over the chilled crust. Smooth the top with a spatula.
Chill in the refrigerator for at least 4 hours or overnight until firm.
Arrange kiwi slices on top in overlapping circles. Warm the jelly slightly and brush it over the kiwi slices for a glossy finish.
Garnish with fresh cherries and piped whipped cream before serving.

Use room temperature cream cheese to avoid lumps in the filling.
Kiwi jelly adds shine and preserves the fruit topping—substitute with apricot jam if needed.
For a firmer texture, add 1 teaspoon of unflavored gelatin dissolved in warm water to the filling.