Description
A refreshing fruit salad cheesecake featuring a creamy cheesecake base topped with a vibrant mix of fresh fruits and a light glaze. Perfect for warm days and festive gatherings.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup strawberries, sliced
- 1 cup kiwi, sliced
- 1 cup blueberries
- 1 cup mandarin oranges, drained
- 1/4 cup apricot jam (for glaze)
- 1 tbsp water (for glaze)
Instructions
- Mix graham cracker crumbs with melted butter and press firmly into the bottom of a 9-inch springform pan. Chill for 20 minutes.
- Beat cream cheese and sugar until smooth and creamy.
- Add vanilla extract and mix well.
- Whip heavy cream until stiff peaks form, then gently fold into cream cheese mixture.
- Spread filling evenly over chilled crust and refrigerate for at least 4 hours or until set.
- Arrange fresh fruits decoratively over the top.
- Warm apricot jam with water until smooth and brush lightly over fruit for shine.
- Chill for another 30 minutes before slicing and serving.
Notes
- Ensure cream cheese is at room temperature for smooth filling.
- Pat fruit dry to prevent excess moisture.
- Store refrigerated for up to 3 days.
- Can substitute fruits based on season.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International