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Creamy cheesecake topped with colorful fruit salad

Fruit Salad Cheesecake

A delightful combination of creamy cheesecake and vibrant fruits, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 14 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups vanilla wafer crumbs These provide a sweet foundation for the cheesecake.
  • 2 tablespoons butter, melted Binds the crumbs together.
Cheesecake Filling
  • 1 can crushed pineapple, drained (20 oz) Adds a refreshing note.
  • 3/4 cup granulated sugar Balances the flavors without overpowering.
  • 1/2 cup cold water For blooming gelatin.
  • 2 envelopes unflavored gelatin Provides structure to the cheesecake.
  • 1 package cream cheese, cubed (8 oz) Gives the dessert its creamy texture.
  • 1.5 cups halved seedless grapes Adds a crisp bite and sweetness.
  • 1 can mandarin oranges, drained and cut in half (11 oz) Brightens the flavor profile.
  • 1 jar maraschino cherries, drained and roughly chopped (10 oz) Adds a sweet-tart flavor.
  • 1/2 cup finely chopped pecans Adds texture and nutty flavor.
  • 2 cups whipped topping Lightens the texture of the cheesecake.

Method
 

Preparation
  1. In a small bowl, combine the vanilla wafer crumbs with the melted butter. Stir until well-coated.
  2. Press the crumb mixture into the bottom of a 9-inch springform pan that has been lightly coated with nonstick cooking spray.
  3. In a small saucepan over medium heat, cook the drained pineapple with sugar for about 5 minutes until heated through.
  4. Sprinkle the gelatin over cold water and let it bloom for about 1 minute.
  5. Stir the bloomed gelatin into the warm pineapple mixture until dissolved.
  6. Lower the heat and add the cubed cream cheese; cook and stir until melted and smooth.
  7. Allow the mixture to cool completely.
  8. Fold in the grapes, mandarin oranges, cherries, and pecans into the cream cheese mixture.
  9. Gently fold in the whipped topping until combined.
  10. Pour the mixture into the prepared pan and smooth the top.
  11. Cover and refrigerate overnight to set.
Optional Variation
  1. For mini cheesecakes, place a single vanilla wafer cookie in each muffin tin cup and fill with the fruit mixture.

Notes

Ensure gelatin is fully dissolved to avoid lumps. Cool the cream cheese mixture fully before adding whipped topping to keep it light and fluffy.