Description
Creamy fruit salad cheesecake delights dessert enthusiasts with its luscious blend of tangy cream cheese and fresh seasonal fruits. Cool, smooth layers promise a refreshing indulgence that satisfies summer cravings and invites you to savor each delectable bite.
Ingredients
Scale
Fruits:
- 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 (20 ounces / 567 grams) can crushed pineapple, drained
Dairy and Filling Ingredients:
- 1 (8 ounces / 227 grams) package cream cheese, cubed
- 2 cups whipped topping
- 3/4 cup granulated sugar
- 1/2 cup cold water
- 2 envelopes unflavored gelatin
Crust Ingredients:
- 1 1/2 cups vanilla wafer crumbs
- 2 tablespoons butter, melted
- 1/2 cup finely chopped pecans
Instructions
- Craft a robust foundation by blending vanilla wafer crumbs with melted butter until thoroughly integrated. Press the mixture compactly into a 9-inch springform pan, creating an even base. Allow the crust to rest momentarily.
- In a medium saucepan, simmer drained pineapple with sugar over medium heat until sugar dissolves completely. Separately, activate gelatin in cold water, then incorporate into the pineapple mixture. Reduce heat, introduce cubed cream cheese, and stir until achieving a silky, uniform consistency. Let the mixture cool to ambient temperature.
- Once cooled, delicately incorporate halved grapes, mandarin oranges, maraschino cherries, and pecans into the cream cheese base. Gently fold whipped topping throughout, ensuring uniform distribution of ingredients.
- Transfer the fruity cheesecake mixture onto the prepared crust, using a spatula to create a smooth, level surface. Refrigerate for 6-8 hours or overnight, allowing the dessert to solidify completely.
- After chilling, carefully release the cheesecake from the springform pan. Slice into elegant portions and serve thoroughly chilled, revealing a vibrant, textured dessert.
Notes
- Use graham crackers or digestive biscuits as an alternative to vanilla wafers for a different flavor profile and texture.
- Choose fresh, ripe fruits at peak season to enhance the natural sweetness and vibrant colors of the cheesecake.
- Bloom the gelatin in cold water for a few minutes before adding to the warm pineapple mixture to ensure smooth, lump-free incorporation.
- Prepare the cheesecake up to 2 days in advance and store covered in the refrigerator for a stress-free dessert option.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 275
- Sugar: 29 g
- Sodium: 145 mg
- Fat: 16 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 30 g
- Fiber: 1.5 g
- Protein: 3 g
- Cholesterol: 30 mg