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Fruit Salad Cheesecake

Fruit Salad Cheesecake
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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)

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

Find it online: https://www.cookflash.com/fruit-salad-cheesecake/