Fruit Salad Cheesecake

Why You’ll Love This Recipe

Fruit Salad Cheesecake is a vibrant, refreshing dessert that blends the creamy richness of cheesecake with the lightness of a fruit salad. This no-bake treat is perfect for summer gatherings, potlucks, or anytime you crave a fruity, luscious dessert. It combines sweetened cream cheese, whipped topping, and a colorful medley of fruits atop a buttery graham cracker crust.

ingredients

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

graham cracker crumbs
unsalted butter
cream cheese
granulated sugar
vanilla extract
whipped topping (like Cool Whip)
assorted canned or fresh fruits (such as peaches, pineapples, grapes, cherries, and mandarin oranges)
unflavored gelatin (optional, for firmness)

directions

Prepare the crust by mixing graham cracker crumbs with melted butter. Press the mixture into the bottom of a springform pan and refrigerate to set.

In a large bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.

Fold in the whipped topping until well combined.

Gently stir in the drained fruits, being careful not to crush them.

(Optional) Dissolve unflavored gelatin in warm water and mix it into the cheesecake filling for added firmness.

Pour the mixture over the prepared crust and smooth the top.

Chill in the refrigerator for at least 4 hours or until set.

Once firm, garnish with additional fruit on top before serving.

Servings and timing

This recipe yields approximately 12 slices.
Preparation time: 20 minutes
Chilling time: 4 hours
Total time: 4 hours 20 minutes

Variations

Use flavored gelatin for a colorful twist.
Add chopped nuts for a bit of crunch.
Try different fruit combinations depending on the season.
Use a chocolate cookie crust for a richer base.

storage/reheating

Store Fruit Salad Cheesecake in the refrigerator, covered, for up to 5 days.
Do not freeze, as the texture may become watery upon thawing.
Serve chilled directly from the fridge for best taste and consistency.

FAQs

Can I use only fresh fruit?

Yes, but make sure it’s not overly juicy to avoid a soggy texture.

What if I don’t have whipped topping?

You can use freshly whipped cream stabilized with a bit of powdered sugar.

How do I prevent the crust from getting soggy?

Ensure the fruits are well-drained before mixing into the filling.

Can I make this ahead of time?

Yes, it’s perfect for making a day in advance.

Is this cheesecake baked?

No, it’s a no-bake cheesecake, which makes it lighter and quicker to prepare.

Can I use a pre-made crust?

Yes, store-bought graham cracker crusts work well for convenience.

Is gelatin necessary?

No, it’s optional, but it helps the cheesecake set more firmly.

How long should it chill?

At least 4 hours, but overnight is best for firm slices.

Can I make it in a regular pie dish?

Yes, though a springform pan allows for easier removal and cleaner slices.

What if my filling is too soft?

Chill longer or add a little gelatin to help it set.

Conclusion

Fruit Salad Cheesecake is a delightful, easy-to-make dessert that’s both creamy and fruity. With no baking required and endless customization options, it’s a crowd-pleaser perfect for any occasion. Whether you’re celebrating a special event or just want something sweet and refreshing, this cheesecake delivers the best of both worlds.

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