If you’re looking for a dessert that’s both creamy and refreshing, this Fruit Salad Cheesecake is the perfect choice. Combining the smooth richness of cheesecake with the vibrant flavors of fresh fruits, this no-bake dessert is easy to prepare and always a crowd-pleaser.
Ingredients
For the Crust:
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (2 packages) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, chilled
For the Fruit Salad Topping:
- 2 cups diced strawberries
- 1 cup blueberries
- 1 cup diced kiwi
- 1 cup diced mango
- 1 cup diced pineapple
- 1/4 cup powdered sugar (optional, for sweetness)
- 1 tablespoon lemon juice
Instructions
Prepare the Crust:
In a medium mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
Press the crust mixture evenly into the bottom of a 9-inch springform pan. Use the back of a spoon to smooth and compact it. Refrigerate while preparing the cheesecake layer.
Make the Cheesecake Layer:
In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the chilled heavy cream to stiff peaks using an electric mixer.
Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
Spread the cheesecake mixture evenly over the chilled crust. Smooth the top with a spatula and refrigerate for at least 4 hours, or until firm.
Prepare the Fruit Salad Topping:
In a large bowl, combine the diced strawberries, blueberries, kiwi, mango, and pineapple. Add powdered sugar (if desired) and lemon juice, and toss gently to coat.
Cover and refrigerate the fruit salad until ready to serve.
Assemble the Dessert:
Just before serving, remove the cheesecake from the springform pan and transfer it to a serving platter.
Spoon the prepared fruit salad over the top of the cheesecake, allowing the vibrant colors to shine.
Slice and serve immediately for the freshest taste.
Cooking Notes
- Use fresh, ripe fruits for the best flavor. If fresh fruits aren’t available, canned or frozen fruits (thawed) can be used. Drain them well to avoid excess moisture.
- For added texture, sprinkle the crust with a layer of chopped nuts before adding the cheesecake mixture.
Variations
- Tropical Twist: Add shredded coconut and diced papaya to the fruit salad for a tropical flavor.
- Berry Delight: Use an assortment of berries like raspberries, blackberries, and strawberries for a tangy topping.
- Chocolate Drizzle: Drizzle melted chocolate over the fruit salad for a decadent touch.
Frequently Asked Questions (FAQs)
Can I make this cheesecake ahead of time?
Yes! You can prepare the cheesecake layer a day in advance. Add the fruit salad topping just before serving to keep the fruit fresh.
How should I store leftovers?
Cover and store leftovers in the refrigerator for up to 3 days. The fruit topping may release juices over time, so it’s best to consume it sooner rather than later.
Can I use a different crust?
Absolutely! Try a cookie crust using crushed Oreos or vanilla wafers for a different flavor.
This Fruit Salad Cheesecake is a delightful dessert that combines the creamy goodness of cheesecake with the bright, juicy flavors of fresh fruit. Perfect for gatherings, potlucks, or as a refreshing treat on a warm day, this recipe is sure to impress your family and friends. Make it today and enjoy the perfect balance of rich and fruity flavors!
