Introduction
Looking for the perfect summer dessert that combines creamy richness with fresh fruity flavors? This Fruit Salad Cheesecake is a showstopper that’s easy to make, doesn’t require baking, and is sure to impress your guests. With a buttery vanilla wafer crust and a luscious fruit-filled cheesecake layer, it’s the ultimate warm-weather treat!
Ingredients
For the Crust:
- 1 1/2 cups vanilla wafer crumbs
- 2 tbsp melted butter
For the Cheesecake Filling:
- 1 (20 oz) can crushed pineapple, drained
- 1 cup granulated sugar
- 1 cup cold water
- 2 envelopes unflavored gelatin
- 8 oz 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 chopped
- 1 cup finely chopped pecans
- 2 cups whipped topping
Instructions
1. Prepare the Crust:
- In a bowl, mix vanilla wafer crumbs with melted butter until the texture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
2. Make the Pineapple Mixture:
- In a medium saucepan, combine the crushed pineapple and sugar. Heat over medium heat until the sugar dissolves completely, about 3-4 minutes.
3. Dissolve the Gelatin:
- In a separate bowl, dissolve gelatin in cold water. Let it bloom for 5 minutes, then stir it into the warm pineapple mixture until fully combined.
4. Incorporate the Cream Cheese:
- Reduce the heat to low and add the cream cheese cubes. Stir until the mixture is smooth and creamy. Remove from heat and let it cool slightly.
5. Fold in the Fruits and Nuts:
- Once the mixture has cooled, fold in the halved grapes, mandarin oranges, chopped cherries, and pecans.
6. Add the Whipped Topping:
- Gently fold in the whipped topping until the mixture is fluffy and fully combined.
7. Assemble and Chill:
- Pour the filling over the prepared crust, smoothing the top with a spatula.
- Cover the pan and refrigerate overnight, or for at least 6-8 hours, until the cheesecake is fully set.
8. Slice and Serve:
- Carefully remove the cheesecake from the springform pan.
- Slice into portions and serve chilled. Garnish with additional whipped cream or fresh fruit if desired.
Pro Tips for Success
- Set Properly: Ensure the cheesecake chills for the full recommended time to achieve a firm texture.
- Customize Fruits: Feel free to substitute or add your favorite fruits, such as blueberries or diced mango.
- Nut-Free Option: Omit the pecans for a nut-free version.
Nutritional Information (Per Serving):
- Calories: ~320 kcal
- Carbohydrates: ~45 g
- Protein: ~4 g
- Fat: ~15 g
FAQs
1. Can I use graham crackers instead of vanilla wafers?
Absolutely! Graham cracker crumbs work wonderfully and add a slightly nuttier flavor to the crust.
2. Can I make this cheesecake ahead of time?
Yes! This dessert can be made up to 2 days in advance. Store it in the refrigerator until ready to serve.
3. What can I use instead of gelatin?
If you prefer, agar-agar can be used as a vegetarian substitute. Follow the package instructions for proper ratios.
Conclusion
This Fruit Salad Cheesecake is the perfect dessert for any occasion, blending creamy textures with refreshing fruit flavors. Whether you’re hosting a summer barbecue or simply craving a sweet treat, this cheesecake is guaranteed to wow your taste buds and earn rave reviews.
Ready to impress your guests? Give this recipe a try today and share your delicious results in the comments below!