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Cheesecake topped with colorful fruit salad on a white plate

Fruit Salad Cheesecake

A delightful dessert combining creamy cheesecake with refreshing fruit flavors, perfect for gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 10 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups vanilla wafer crumbs Crushed vanilla wafer cookies for the base.
  • 2 tablespoons butter, melted Enhances the crust’s flavor.
Cheesecake Filling
  • 1 20 oz. can crushed pineapple, drained Adds a tropical flavor.
  • 3/4 cup granulated sugar Balances the flavors.
  • 1/2 cup cold water Used for blooming the gelatin.
  • 2 envelopes unflavored gelatin Gives the cheesecake its firm structure.
  • 1 8 oz. package cream cheese, cubed Provides creamy texture and tangy flavor.
  • 1.5 cups halved seedless grapes Adds sweetness and texture.
  • 1 11 oz. can mandarin oranges, drained and cut in half Adds a citrusy contrast.
  • 1 10 oz. jar maraschino cherries, drained and roughly chopped Introduces a sweet touch.
  • 1/2 cup finely chopped pecans For crunch and nutty flavor.
  • 2 cups whipped topping (such as Cool Whip) Adds lightness to the cheesecake.

Method
 

Preparation
  1. In a small bowl, combine the vanilla wafer crumbs and melted butter. Mix until well blended, then press into the bottom of a 9-inch springform pan coated with nonstick cooking spray.
  2. In a small saucepan, combine the crushed pineapple and sugar. Cook over medium heat for 5 minutes or until heated through, allowing the sugar to dissolve.
  3. In a small bowl, pour cold water and sprinkle the gelatin on top. Let it stand for about 1 minute to bloom.
  4. Stir the bloomed gelatin mixture into the warm pineapple mixture until fully dissolved.
  5. Lower the heat and add cubed cream cheese. Cook and stir until melted and creamy. Remove from heat and let cool completely.
  6. Gently fold in the halved grapes, mandarin oranges, chopped cherries, and pecans into the cooled cream cheese mixture.
  7. Carefully fold in the whipped topping until just combined.
  8. Pour the entire mixture into the prepared springform pan, smoothing the top. Cover with plastic wrap and refrigerate overnight to set.
  9. For mini cheesecakes, use muffin tin cups with a vanilla wafer cookie at the bottom, fill with the fruit salad mixture, and refrigerate overnight.

Notes

Use room temperature cream cheese for easy blending. Experiment with seasonal fruits for unique flavors. Serve chilled, garnished with fresh mint leaves.