Description
A refreshing no-bake cheesecake topped with a vibrant assortment of tropical fruits, perfect for summer gatherings.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 tbsp unflavored gelatin
- 3 tbsp lemon juice (warm)
- 1 cup heavy whipping cream
- Assorted tropical fruits (pineapple, mango, kiwi, papaya, dragon fruit), chopped
- Optional: Additional gelatin mixed with water for fruit glaze
Instructions
- Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan. Refrigerate for 15 minutes.
- In a large bowl, beat cream cheese and sugar until smooth. Add sour cream and vanilla extract, and mix until combined.
- Dissolve gelatin in warm lemon juice. Let cool slightly, then stir into the cream cheese mixture.
- Whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.
- Pour the mixture over the crust and smooth the top. Chill for at least 4 hours, or until set.
- Before serving, top with assorted chopped tropical fruits.
- Optional: Brush with a clear gelatin glaze for shine.
Notes
- Use a springform pan for easy removal, or substitute with a deep pie dish.
- Add shredded coconut to the filling for texture.
- Passion fruit puree can add a tangy kick to the filling.
- Top with honey or sweetened condensed milk for extra indulgence.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg