Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Fruit Salad Cheesecake


  • Author: Christine

Description

This Fruit Salad Cheesecake is a refreshing, no-bake dessert that combines the rich creaminess of classic cheesecake with the bright flavors of tropical fruits. A smooth, velvety filling, made with cream cheese and whipped topping, is complemented by bursts of fresh pineapple, grapes, mandarin oranges, and cherries. The vanilla wafer crust adds a delicate crunch, creating the perfect base for this light and fruity treat. Ideal for family gatherings, summer picnics, or any occasion, this dessert is as visually stunning as it is delicious.


Ingredients

Scale

For the Crust:

  • 1 1/2 cups vanilla wafer crumbs
  • 2 tablespoons butter, melted

For the Filling:

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

Instructions

Prepare the Crust:

  1. Mix the vanilla wafer crumbs and melted butter until the crumbs are evenly coated.
  2. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring an even layer.
  3. Set the crust aside in the fridge to firm up while you prepare the filling.

Make the Filling:

  1. In a saucepan, cook the drained pineapple and granulated sugar over medium heat until the sugar is dissolved and the mixture thickens slightly (about 5 minutes).
  2. In a small bowl, dissolve the gelatin in cold water and stir into the hot pineapple mixture. Lower the heat and add the cubed cream cheese, stirring until smooth and fully combined.
  3. Remove from heat and allow the mixture to cool for 10-15 minutes.
  4. Once cooled, fold in the halved grapes, mandarin oranges, chopped maraschino cherries, and pecans.
  5. Gently fold in the whipped topping until the filling is light and fluffy.

Assemble and Chill:

  1. Pour the fruit and cream cheese mixture over the prepared crust, spreading it evenly.
  2. Cover the cheesecake and refrigerate overnight or for at least 6-8 hours to allow it to set completely.

Serve:

  1. Carefully remove the cheesecake from the springform pan.
  2. Slice with a hot knife for clean cuts and serve chilled.

Notes

  • Draining the Fruits: It’s essential to thoroughly drain the canned fruits to avoid excess moisture in the filling, which can prevent the cheesecake from setting properly.
  • Chilling Time: Make sure to chill the cheesecake overnight or for at least 6 hours to allow the gelatin to fully set, ensuring a firm, sliceable dessert.
  • Customizations: Feel free to swap out the fruits for your favorites or use whatever is in season. Berries, kiwi, or mango would all work well in this recipe.
  • Storage: Leftover cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. To freeze, wrap the cheesecake tightly to prevent freezer burn.