Description
Fruit Salad Cheesecake is a no-bake dessert blending the creamy indulgence of cheesecake with the vibrant flavors of juicy fruits. Perfect for summer, this recipe is simple to make, visually stunning, and customizable to suit any occasion.
Ingredients
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:
- Mix vanilla wafer crumbs and melted butter in a medium bowl until evenly combined.
- Press the mixture into the bottom of a 9-inch springform pan to form an even crust. Set aside.
- Make the Filling:
- In a saucepan, combine drained crushed pineapple and sugar. Cook over medium heat until heated through.
- Dissolve gelatin in cold water in a small bowl, then stir it into the pineapple mixture. Reduce heat to low.
- Add cream cheese cubes, stirring until smooth and blended. Remove from heat and cool.
- Fold in grapes, oranges, cherries, pecans, and whipped topping.
- Assemble and Chill:
- Pour filling over the crust in the springform pan and spread evenly.
- Cover and refrigerate overnight to set.
- Serve:
- Remove the springform pan sides. Slice and serve chilled.
Notes
- Ensure the gelatin is fully dissolved, and fruits are well-drained to avoid excess moisture.
- Garnish with fresh fruits, extra whipped topping, or a drizzle of chocolate syrup for added flair.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
