Go Back
Creamy fruit salad cheesecake with fresh fruit toppings and a delicious crust

Fruit Salad Cheesecake

A delightful and refreshing dessert that combines creamy cheesecake with vibrant fresh fruit, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 10 hours
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Crust
  • 1.5 cups vanilla wafer crumbs Provide a crispy, buttery base.
  • 2 tablespoons butter, melted Binds the crumb mixture together.
Filling
  • 1 can (20 oz.) crushed pineapple, drained Adds tropical flavor.
  • 3/4 cup granulated sugar Balances the tanginess.
  • 1/2 cup cold water For dissolving gelatin.
  • 2 envelopes unflavored gelatin Gives the cheesecake structure.
  • 1 package (8 oz.) cream cheese, cubed The main creamy ingredient.
  • 1.5 cups halved seedless grapes Adds a juicy element.
  • 1 can (11 oz.) mandarin oranges, drained and cut in half Provides brightness and flavor.
  • 1 jar (10 oz.) maraschino cherries, drained and roughly chopped Adds a sweet and tangy contrast.
  • 1/2 cup finely chopped pecans Adds a nutty crunch.
  • 2 cups whipped topping (such as Cool Whip) Ensures a smooth finish.

Method
 

Preparation
  1. Combine the vanilla wafer crumbs and melted butter in a small bowl and mix until fully coated.
  2. Press the mixture into the bottom of a 9-inch springform pan coated with nonstick cooking spray to form the crust.
  3. In a small saucepan, cook the drained crushed pineapple and granulated sugar over medium heat for about 5 minutes until heated through.
  4. In a small bowl, pour cold water and sprinkle the unflavored gelatin over it. Let it stand for 1 minute.
  5. Stir the prepared gelatin into the warm pineapple until fully dissolved.
  6. Reduce heat to low, add cubed cream cheese to the pineapple mixture, and cook until melted and smooth.
  7. Remove from heat and allow the mixture to cool at room temperature.
  8. Once cooled, gently stir in grapes, mandarin oranges, cherries, and pecans into the cream cheese mixture.
  9. Fold in the whipped topping for a light texture.
  10. Pour the fruit mixture into the prepared crust and smooth the top with a spatula.
  11. Cover and refrigerate overnight to set.
For Mini Versions
  1. Place a single vanilla wafer in the bottom of each muffin tin cup and fill with the fruit salad mixture. Refrigerate overnight.

Notes

For extra flavor, add a splash of lemon juice. For firmer texture, let set for an additional hour. Experiment with seasonal fruits.