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Fruit Salad Cheesecake

A refreshing and easy dessert that combines creamy cheesecake with fresh fruit, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 ½ cups graham cracker crumbs The crunchy goodness starts here!
  • 0.5 cups ½ cup unsalted butter, melted
  • 0.25 cups ¼ cup sugar
For the cheesecake filling
  • 16 oz 16 oz cream cheese, softened Because creaminess is key!
  • 0.75 cups ¾ cup powdered sugar For sweetness that is just right
  • 1 tsp 1 tsp vanilla extract Because vanilla makes everything better
  • 1 cup 1 cup whipped cream Light and fluffy, please
For the fruit topping
  • 1 cup 1 cup strawberries, sliced
  • 1 cup 1 cup blueberries
  • 1 cup 1 cup kiwi, sliced Or any of your favorite fruits—variety is the spice of life!

Method
 

Make the crust
  1. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until well combined and crumbly.
  2. Press this mixture firmly into the bottom of a 9-inch springform pan.
  3. Bake in a preheated oven at 350°F (175°C) for about 10 minutes to set, then cool completely.
Prepare the cheesecake filling
  1. In a large bowl, beat the softened cream cheese until smooth.
  2. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.
  3. Gently fold in the whipped cream until light and fluffy.
Assemble it
  1. Spread the cream cheese mixture evenly over the cooled crust.
  2. Refrigerate for at least 4 hours or overnight until set.
Top it off
  1. Once set, arrange the fresh fruit on top of the cheesecake as desired.
Serve
  1. Slice and enjoy the luscious combination of flavors.

Notes

Feel free to use any fruits you love, such as mangoes or peaches. Store leftovers wrapped in plastic in the refrigerator for up to 3 days.