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Delicious fruit salad cheesecake topped with fresh fruits and creamy filling

Fruit Salad Cheesecake

A delightful no-bake cheesecake made with a creamy filling and topped with colorful fruits, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 6 hours
Course Dessert
Cuisine American
Servings 8 servings
Calories 300 kcal

Ingredients
  

Crust Ingredients

  • 1.5 cups vanilla wafer crumbs Essential for the crust, adding a sweet and crunchy base.
  • 2 tablespoons butter, melted Helps bind the crumb mixture.

Cheesecake Filling Ingredients

  • 1 20 oz. can crushed pineapple, drained Adds sweetness and natural juiciness.
  • 3/4 cup granulated sugar Needed for the creamy base.
  • 1/2 cup cold water Needed to hydrate the gelatin.
  • 2 envelopes unflavored gelatin Critical for setting the cheesecake.
  • 1 8 oz. package cream cheese, cubed The star of the show for creamy texture.
  • 1.5 cups halved seedless grapes Enhances flavor and adds color.
  • 1 11 oz. can mandarin oranges, drained and cut in half Complement the sweetness.
  • 1 10 oz. jar maraschino cherries, drained and roughly chopped Adds a nostalgic touch.
  • 1/2 cup finely chopped pecans Provides a crunchy element.
  • 2 cups whipped topping (such as Cool Whip) Gives a light and airy finish.

Instructions
 

Preparation

  • In a small bowl, mix the vanilla wafer crumbs with the melted butter until well combined.
  • Press mixture into the bottom of a 9-inch springform pan coated with nonstick spray.
  • In a saucepan, cook crushed pineapple over medium heat with the sugar for about 5 minutes.
  • Sprinkle gelatin over cold water in a small bowl, let it sit for a minute, then stir into the pineapple mixture until dissolved.
  • Lower heat and add cubed cream cheese to the pineapple mix, stirring until melted and smooth.
  • Remove from heat and let cool completely.
  • Once cool, stir in grapes, mandarin oranges, cherries, and pecans.
  • Gently fold in whipped topping until fully combined.
  • Pour the mixture into the prepared crust, smoothing the top with a spatula.
  • Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight.

Serving

  • Remove cheesecake from springform pan, slice, and serve chilled.

Notes

Patience is key for cooling the mixture before folding in whipped topping. You can add strawberries or coconut for a unique twist.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 38gProtein: 4gFat: 15gSaturated Fat: 8gSodium: 250mgFiber: 1gSugar: 20g
Keyword Cheesecake, Easy Dessert, Fruit Salad, No-Bake Dessert, Summer Recipe
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