Delight in this refreshing and colorful Fruit Salad Cheesecake! With a creamy filling and a crunchy crust, it’s the perfect dessert for any occasion.
Ingredients
1 ½ cups vanilla wafer crumbs
2 tablespoons butter, melted
For the Filling:
1 (20 oz.) can crushed pineapple, drained
¾ cup granulated sugar
½ cup cold water
2 envelopes unflavored gelatin
1 (8 oz.) package cream cheese, cubed
1 ½ cups halved seedless grapes
1 (11 oz.) can mandarin oranges, drained and cut in half
1 (10 oz.) jar maraschino cherries, drained and roughly chopped
½ cup finely chopped pecans
2 cups whipped topping
Directions
Prepare the Crust:
In a mixing bowl, combine the vanilla wafer crumbs and melted butter.
Press the mixture into the bottom of a 9-inch springform pan to form the crust. Set aside.
Make the Filling:
In a saucepan, cook the drained crushed pineapple with the granulated sugar over medium heat.
In a separate bowl, dissolve the unflavored gelatin in cold water.
Once the pineapple mixture is heated, stir in the dissolved gelatin, and reduce the heat.
Add the cubed cream cheese and mix until smooth and well combined.
Allow the mixture to cool slightly, then fold in the halved grapes, mandarin oranges, maraschino cherries, and finely chopped pecans.
Gently fold in the whipped topping until everything is evenly combined.
Assemble the Cheesecake:
Pour the fruit filling over the prepared crust in the springform pan.
Smooth the top with a spatula and refrigerate overnight to set.
Serve:
Once set, remove the cheesecake from the springform pan.
Slice and serve chilled. Enjoy your delicious Fruit Salad Cheesecake!
Prep Time: 30 minutes
Chill Time: Overnight
