If you love creamy cheesecake and fresh, juicy fruit, get ready for a dessert that’s pure bliss! This Fruit Salad Cheesecake combines the rich, velvety texture of classic cheesecake with the bright, refreshing flavors of a fruit salad. It’s the best of both worlds—sweet, tangy, and irresistibly smooth. Whether you’re making it for a special occasion or just to treat yourself, trust me, this one’s a game-changer!

Why You’ll Love Fruit Salad Cheesecake

Versatile: Perfect for summer gatherings, holiday celebrations, or just a sweet pick-me-up.

Budget-Friendly: Uses simple, everyday ingredients with the option to customize based on what’s in season.

Quick and Easy: No complicated techniques—just mix, bake, chill, and top with fresh fruit!

Customizable: Swap in your favorite fruits or change up the crust for a unique twist.

Crowd-Pleasing: The combo of creamy cheesecake and fresh fruit is a guaranteed hit with everyone!

Ingredients

Ingredients in Fruit Salad Cheesecake

This cheesecake is all about a silky smooth filling and a vibrant fruit topping. Here’s what you’ll need:

Graham Cracker Crust: Buttery, crunchy, and the perfect base for our creamy filling.

Cream Cheese: The heart of any cheesecake—smooth, tangy, and perfectly rich.

Sugar: Sweetens the filling just the right amount.

Eggs: Help create that dreamy, custard-like texture.

Vanilla Extract: Adds warmth and depth to the cheesecake flavor.

Heavy Cream or Sour Cream: Gives the filling extra creaminess and balance.

Mixed Fresh Fruits: Think strawberries, blueberries, kiwi, pineapple, mango, grapes—whatever you love!

Honey or Fruit Glaze: A light drizzle enhances the natural sweetness and gives the fruit a beautiful shine.

Instructions

Prepare the Crust: In a bowl, mix crushed graham crackers with melted butter and sugar until combined. Press into the bottom of a greased springform pan and chill for 10 minutes.

Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and heavy cream (or sour cream) until silky.

Bake the Cheesecake: Pour the filling over the crust and bake in a preheated oven at [temperature] until set but slightly jiggly in the center. Let it cool completely.

Chill for Best Texture: Refrigerate for at least [time] hours to let the flavors develop and the texture firm up.

Prepare the Fruit Topping: Slice and arrange fresh fruits over the cheesecake in a beautiful pattern. Drizzle with honey or a fruit glaze for extra shine and sweetness.

Slice and Serve: Use a sharp knife to cut clean slices and enjoy this fruity, creamy delight!

Nutrition Facts

Servings: 10
Calories per serving: ~320

(Note: Nutrition values are approximate and will vary based on ingredients used.)

Preparation Time

Prep Time: 20 minutes
Cook Time: 50 minutes
Chill Time: 4 hours
Total Time: 5 hours 10 minutes

How to Serve Fruit Salad Cheesecake

This cheesecake is best served chilled and pairs wonderfully with:

A dollop of whipped cream for extra indulgence.
A sprinkle of toasted coconut for a tropical twist.
A drizzle of melted chocolate or caramel for a decadent touch.
Chopped nuts like almonds or pistachios for a bit of crunch.

Additional Tips

For the smoothest cheesecake, make sure all ingredients are at room temperature before mixing.
Bake in a water bath to prevent cracks and keep the texture extra creamy.
Let the cheesecake cool gradually in the oven with the door slightly open to avoid sinking.
Choose ripe, fresh fruits for the best flavor and natural sweetness.
Store leftovers in the fridge for up to 5 days or freeze slices for longer storage.

FAQ’s

1. Can I make this cheesecake no-bake?
Yes! Just skip the eggs, add a little gelatin to stabilize the filling, and chill until firm.

2. What’s the best fruit to use?
Any fresh fruit works! Berries, kiwi, mango, and pineapple are great choices.

3. How do I prevent my cheesecake from cracking?
Use a water bath, avoid overmixing the batter, and let it cool slowly in the oven.

4. Can I use a different crust?
Absolutely! Try an Oreo crust, digestive biscuits, or even a nut-based crust.

5. How far in advance can I make this?
Make it up to 2 days ahead and store it in the fridge. Add the fruit just before serving.

6. Can I use frozen fruit?
Fresh is best, but if using frozen, thaw and drain well before topping.

7. How do I make it extra creamy?
Use full-fat cream cheese and add a bit of sour cream or heavy cream.

8. Can I make mini cheesecakes instead?
Yes! Use a muffin tin with liners for individual portions.

9. What can I use instead of honey for the glaze?
Apricot jam, simple syrup, or a light sugar glaze all work well.

10. How do I store leftovers?
Keep in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.

Conclusion

Fruit Salad Cheesecake is the perfect combination of rich, creamy cheesecake and fresh, juicy fruit. It’s light yet indulgent, making it the ultimate dessert for any occasion. Whether you stick to classic flavors or get creative with your toppings, one thing’s for sure—this cheesecake will disappear fast!

Fruit Salad Cheesecake

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Author: Grace Sullivan
Prep Time: 25 minutes
Total Time: Approximately 30 minutes active (plus chilling)
Yield: 10–12 servings
Category: Dessert
Method: No-Bake
Cuisine: American

Print Recipe

Description

A unique, no‐bake dessert that transforms classic fruit salad into a creamy cheesecake delight. This refreshing treat features a crisp vanilla wafer crust layered with a luscious cream cheese–gelatin filling loaded with a medley of fresh and canned fruits. Perfect as a light dessert or a festive side dish, it’s a fun twist on the traditional fruit salad!

Ingredients

For the Crust:
• 1 1/2 cups vanilla wafer crumbs
• 2 tablespoons unsalted butter, melted

For the Filling:
• 1 (20 oz) can crushed pineapple, drained
• 1 1/2 cups seedless grapes, halved
• 1 (11 oz) can mandarin oranges, drained and cut in half
• 1 (10 oz) jar maraschino cherries, drained and roughly chopped
• 1/2 cup finely chopped pecans
• 2 envelopes unflavored gelatin
• 1/2 cup cold water
• 3/4 cup granulated sugar
• 1 (8 oz) package cream cheese, cubed
• 2 cups whipped topping (e.g., Cool Whip)

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Instructions

Prepare the Crust:
- In a bowl, combine vanilla wafer crumbs and melted butter.
- Press the mixture evenly into the bottom of a 9‑inch springform pan. Set aside in the refrigerator.
Make the Filling:
- In a small saucepan over medium heat, combine the crushed pineapple and granulated sugar. Cook for about 5 minutes until heated through.
- Meanwhile, sprinkle the gelatin over the cold water in a small bowl and let it stand for 1 minute.
- Stir the gelatin mixture into the warm pineapple mixture.
- Reduce the heat to low and add the cream cheese cubes. Stir until the cream cheese is fully melted and the mixture is smooth. Remove from heat and let cool completely.
- Once cooled, gently fold in the halved grapes, mandarin orange segments, chopped maraschino cherries, and pecans. Then carefully fold in the whipped topping until the filling is uniformly combined.
Assemble and Chill:
- Pour the fruit-laden cheesecake filling over the prepared crust in the pan.
- Smooth the top with a spatula, cover, and refrigerate for at least 6–8 hours or overnight until set.

Notes

For best texture, use full-fat cream cheese and a stable whipped topping.
• Ensure all canned fruits are well-drained to prevent excess liquid in the filling.
• This cheesecake works wonderfully as either a dessert or a refreshing side dish at potlucks and brunches.

Nutrition

Serving Size: 1 slice
Calories: 250 kcal
Sugar: 30 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 5 g
Trans Fat: 0g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 30 mg