A No-Bake Tropical Delight!
Indulge in this colorful, creamy, and refreshing Fruit Salad Cheesecake that combines the richness of cream cheese with a medley of vibrant fruits. Perfect for potlucks, parties, or as a delightful dessert, this no-bake cheesecake will wow your taste buds and your guests alike.
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 chopped
1/2 cup finely chopped pecans
2 cups whipped topping (e.g., Cool Whip)
Instructions
Prepare the Crust
In a small bowl, combine the vanilla wafer crumbs and melted butter.
Mix thoroughly until the crumbs are evenly coated with butter.
Press the crumb mixture firmly into the bottom of a 9-inch springform pan coated with nonstick cooking spray.
Set the crust aside to cool and firm up while preparing the filling.
Make the Filling
In a small saucepan, combine the crushed pineapple and granulated sugar.
Cook over medium heat for about 5 minutes, stirring occasionally, until the mixture is heated through.
In a separate small bowl, sprinkle the unflavored gelatin over cold water. Let it stand for 1 minute to soften.
Stir the gelatin mixture into the warm pineapple mixture until it completely dissolves.
Reduce the heat to low and add the cubed cream cheese.
Stir continuously until the cream cheese is fully melted and the mixture is smooth.
Remove the saucepan from the heat and allow the mixture to cool completely.
Combine the Filling Ingredients
Once cooled, gently stir in the halved seedless grapes, mandarin oranges, maraschino cherries, and chopped pecans.
Fold in the whipped topping, ensuring the mixture is well-combined and airy.
Assemble the Cheesecake
Pour the prepared fruit and cream cheese mixture into the springform pan over the crust.
Smooth the top with a spatula to create an even layer.
Chill the Cheesecake
Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight for the cheesecake to set completely.
Serving Instructions
Once set, carefully release the cheesecake from the springform pan.
Slice into servings and garnish with additional fresh fruit, a dollop of whipped cream, or a sprinkle of crushed vanilla wafers for an extra touch.
Serve chilled and enjoy!
Why This Recipe Works
No Baking Required: Perfect for warm weather or when you want a quick dessert without turning on the oven.
Vibrant Flavors: The combination of tropical fruits like pineapple and mandarin oranges with creamy cheesecake is a match made in dessert heaven.
Crunchy Texture: The vanilla wafer crust and chopped pecans add a delightful crunch that balances the creamy filling.
Tips for Success
Draining the Fruits: Make sure to drain the canned fruits thoroughly to prevent excess moisture from ruining the consistency.
Cool Completely: Allow the pineapple and cream cheese mixture to cool entirely before adding the whipped topping. This ensures the filling remains light and fluffy.
Refrigerate Fully: Overnight chilling is ideal for the best texture and flavor.
Variations
Crust Options: Use graham cracker crumbs or digestive biscuits as an alternative to vanilla wafers.
Nut-Free: Skip the pecans if you have nut allergies, or replace them with shredded coconut for a tropical twist.
Fruits: Add or substitute fruits like kiwi, blueberries, or diced peaches for variety.
Serving Suggestions
Pair with iced tea or lemonade for a refreshing treat.
Serve alongside a fruit platter for a vibrant dessert spread.
Top with a drizzle of caramel or strawberry sauce for added decadence.
Nutritional Information (Per Serving)
Calories: ~280
Carbohydrates: 36g
Protein: 4g
Fat: 12g
This Fruit Salad Cheesecake is a perfect balance of creamy indulgence and fruity freshness. It’s an effortless showstopper for any occasion!