Fruit Salad Cheesecake is a delightful and refreshing dessert that combines the creamy richness of cheesecake with the sweetness and vibrancy of fresh fruit. This no-bake dessert is perfect for summer gatherings or any occasion when you want something both indulgent and light. The fruity topping adds a burst of flavor to the creamy cheesecake filling, creating a beautifully layered dessert.
Fruit Salad Cheesecake Recipe
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (about 10 graham crackers)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream (whipped to stiff peaks)
For the Fruit Topping:
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh pineapple, chopped
- 1 cup fresh kiwi, peeled and sliced
- 1/2 cup orange slices (optional, for added color and flavor)
- 1 tablespoon honey or fruit syrup (optional, to drizzle over the fruit)
Instructions:
1. Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of a 9-inch springform pan or a regular pie pan. Use the back of a spoon to compact the crumbs down.
- Place the crust in the refrigerator for at least 30 minutes to set while you prepare the cheesecake filling.
2. Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy.
- Add the powdered sugar and vanilla extract to the cream cheese and mix until fully combined and smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form (you can use a hand mixer or stand mixer for this step).
- Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated, creating a light and airy cheesecake filling.
3. Assemble the Cheesecake:
- Spoon the cheesecake filling into the chilled graham cracker crust and smooth the top with a spatula. Spread it evenly to the edges.
- Refrigerate the cheesecake for at least 3 hours, or until the filling is firm and set.
4. Prepare the Fruit Topping:
- While the cheesecake is chilling, wash, peel, and slice your fresh fruit as needed.
- Once the cheesecake is set, arrange the sliced strawberries, blueberries, pineapple, kiwi, and any other fruit you’re using on top of the cheesecake in a decorative pattern.
- Optionally, drizzle the fruit with honey or fruit syrup to enhance the sweetness and add a nice shine.
5. Serve:
- Once the fruit is arranged on top, slice and serve immediately, or keep it refrigerated until ready to serve.
- Optionally, you can garnish with extra mint leaves or a dusting of powdered sugar for an extra touch of elegance.
Tips:
- Fruit Variations: Feel free to use other fruits such as peaches, mangoes, raspberries, or blackberries. The more colorful, the better!
- Make-Ahead: This cheesecake is perfect for making ahead. You can prepare it a day before serving and keep it in the fridge.
- Topping Ideas: You can also drizzle the cheesecake with a light fruit glaze or a small amount of raspberry coulis for extra flavor.
This Fruit Salad Cheesecake is a refreshing and crowd-pleasing dessert that combines creamy cheesecake with the natural sweetness of fresh fruits. Perfect for any occasion where you want something light, fruity, and indulgent!