Tropical Fruit Salad Cheesecake

Why You’ll Love This Recipe

Tropical Fruit Salad Cheesecake is a refreshing, no-bake dessert that combines the creamy richness of cheesecake with the vibrant flavors of a tropical fruit salad. With a buttery graham cracker crust and a topping of juicy fruits like pineapple, mango, and kiwi, this cheesecake is perfect for summer gatherings, potlucks, or any occasion where you want a light yet indulgent treat.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

graham cracker crumbsunsalted buttercream cheesegranulated sugarsour creamvanilla extractgelatin (unflavored)heavy whipping creamassorted tropical fruits (pineapple, mango, kiwi, papaya, dragon fruit)lemon juice

directions

Prepare the crust by mixing graham cracker crumbs and melted butter. Press the mixture into the bottom of a springform pan and refrigerate for 15 minutes.

In a bowl, beat the cream cheese and sugar until smooth. Add sour cream and vanilla extract, mixing well.

Dissolve gelatin in warm lemon juice and let it cool slightly. Stir into the cheesecake mixture.

Whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 4 hours or until set.

Just before serving, top with an assortment of fresh tropical fruits.

Optional: Brush the fruit topping with a clear glaze made from gelatin and water for extra shine.

Servings and timing

This recipe yields approximately 10-12 slices.Preparation time: 25 minutesChilling time: 4 hoursTotal time: 4 hours 25 minutes

Variations

Swap the graham cracker crust for a coconut or vanilla wafer crust for a tropical twist.

Add shredded coconut to the filling for added texture.

Use passion fruit puree in the filling for a tangy boost.

Try different fruit combinations like lychee, guava, or star fruit.

Top with a drizzle of honey or sweetened condensed milk for extra indulgence.

storage/reheating

Store the cheesecake in the refrigerator, covered, for up to 5 days.For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months.Thaw in the fridge overnight before serving.Do not microwave as it will alter the texture.

FAQs

Can I use canned fruit?

Yes, just be sure to drain them well to avoid excess moisture.

What if I don’t have gelatin?

You can use agar-agar as a vegetarian substitute, following package instructions.

Can I make this ahead of time?

Absolutely, it’s best made the day before to allow full chilling and setting.

Will this hold up at a picnic?

Keep it chilled in a cooler until ready to serve; avoid leaving it out too long in the heat.

Can I use low-fat cream cheese?

Yes, but it may slightly affect the richness and texture.

Is this cheesecake baked?

No, this is a no-bake recipe, perfect for warm weather.

Can I add a crust on top?

Yes, a sprinkle of toasted coconut or cookie crumbs on top adds texture and flavor.

Do I need a springform pan?

It’s recommended for easy release, but a deep pie dish can also work.

Can I make mini versions?

Yes, use muffin tins with liners for individual servings.

What’s the best way to cut this cheesecake?

Use a hot, clean knife for neat slices.

Conclusion

Tropical Fruit Salad Cheesecake is the ultimate summer dessert that’s as beautiful as it is delicious. With a creamy base and a medley of colorful fruits, it’s sure to impress guests and satisfy your sweet tooth. Make it for your next get-together and watch it disappear slice by slice.

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