Fruit Salad Cheesecake

Why You’ll Love This Recipe

• Refreshing and Fruity: A light and creamy cheesecake infused with a medley of fresh and canned fruits.
• No-Bake Simplicity: No need to turn on the oven—just chill and enjoy.
• Perfect for Any Occasion: Whether it’s a summer picnic, a holiday dinner, or just a sweet treat, this cheesecake fits any celebration.
• Make-Ahead Friendly: Prepare it the night before for a stress-free dessert option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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 cut in half
• 1 (10 oz.) jar maraschino cherries, drained and roughly chopped
• 1/2 cup finely chopped pecans
• 2 cups whipped topping

Directions

Prepare the Crust

1. In a medium bowl, mix the vanilla wafer crumbs with melted butter until well combined.
2. Press the mixture evenly into the bottom of a 9-inch springform pan.
3. Set aside while preparing the filling.

Make the Filling

1. In a saucepan over medium heat, cook the drained crushed pineapple with the granulated sugar until the sugar dissolves completely.
2. In a separate bowl, dissolve the unflavored gelatin in cold water, then add it to the pineapple mixture.
3. Reduce the heat and stir in the cubed cream cheese until the mixture is smooth and well combined.
4. Remove from heat and allow to cool for a few minutes.
5. Once cooled, gently fold in the halved grapes, mandarin oranges, chopped maraschino cherries, and finely chopped pecans.
6. Fold in the whipped topping until the mixture is light and fluffy.

Assemble

1. Pour the fruit and cream cheese mixture over the prepared crust, spreading evenly.
2. Cover and refrigerate overnight to allow the cheesecake to set.

Serve

1. Carefully remove the cheesecake from the springform pan.
2. Slice into servings and serve chilled.

Servings and Timing

• Servings: Approximately 8-10 slices
• Prep Time: 30 minutes
• Chilling Time: Overnight

Variations

• Nut-Free Option: Omit the pecans if you prefer a nut-free cheesecake.
• Extra Creamy Texture: Replace half of the whipped topping with heavy cream for a richer texture.
• Different Fruits: Try adding diced peaches, fresh strawberries, or blueberries for a fun variation.
• Graham Cracker Crust: Swap the vanilla wafer crust for a graham cracker crust for a slightly different flavor.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: You can freeze the cheesecake (without the fruit topping) for up to 1 month. Thaw in the refrigerator before serving.

FAQs

1. Can I use fresh fruit instead of canned?

Yes, fresh pineapple, mandarin oranges, and cherries can be used. Just make sure to drain any excess juice before adding them.

2. Can I make this cheesecake without gelatin?

Gelatin helps the cheesecake set, but you can try using agar-agar as a vegetarian alternative.

3. How do I prevent my cheesecake from being too soft?

Make sure the gelatin is fully dissolved, and allow the cheesecake to chill overnight for the best texture.

4. Can I use a different crust?

Yes! Graham cracker crust or even an Oreo cookie crust would be delicious alternatives.

5. Can I substitute whipped cream for whipped topping?

Yes, homemade whipped cream can replace store-bought whipped topping, but the texture may be slightly different.

6. How long does it take for the cheesecake to set?

For the best results, chill the cheesecake for at least 8 hours or overnight.

7. Can I add more fruit to the filling?

Absolutely! Feel free to mix in more fruits, but avoid overly juicy ones that might affect the texture.

8. Is this cheesecake overly sweet?

The balance of fruit and cream cheese ensures it’s sweet but not overpowering. If you prefer a less sweet version, reduce the sugar slightly.

9. What can I use instead of vanilla wafer crumbs?

Graham cracker crumbs, digestive biscuits, or shortbread cookie crumbs all work well.

10. Can I make this cheesecake in a different pan?

A regular pie dish or an 8×8-inch baking dish can be used, but a springform pan makes it easier to remove and slice.

Conclusion

This Fruit Salad Cheesecake is the perfect fusion of creamy, fruity, and nutty flavors in a refreshing no-bake dessert. With its light texture and vibrant fruit combination, it’s a fantastic treat for warm weather or any time you crave a unique cheesecake experience. Make it ahead for stress-free entertaining and enjoy a slice of fruity indulgence!

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