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Fruit Salad Cheesecake Recipe

Fruit Salad Cheesecake Recipe
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★★★★★

4.9 from 14 reviews

This Fruit Salad Cheesecake is a no-bake dessert that combines a crisp digestive biscuit crust with a creamy, tangy cheesecake filling topped with a vibrant assortment of fresh fruit and a glossy apricot glaze. Perfect for a refreshing summer dessert or celebration, it offers a delightful balance of creamy texture and fruity sweetness.

Ingredients

Scale

For the Crust

  • 200 g digestive biscuits or graham crackers, crushed
  • 80 g unsalted butter, melted

For the Cheesecake Filling

  • 500 g cream cheese, softened
  • 200 g powdered sugar
  • 250 ml heavy whipping cream, whipped to stiff peaks
  • 1 tsp vanilla extract
  • Zest of 1 lemon

For the Fruit Salad Topping

  • 150 g strawberries, sliced
  • 150 g kiwi, peeled and sliced
  • 150 g pineapple chunks
  • 100 g blueberries
  • 100 g grapes, halved
  • 2 tbsp apricot jam (warmed and thinned with 1 tbsp water for glaze)

Instructions

  1. Prepare the crust: In a bowl, combine the crushed digestive biscuits with the melted unsalted butter. Mix well until the crumbs are evenly coated. Press the mixture firmly into the base of a 9-inch springform pan to form an even layer. Chill the crust in the refrigerator for 15 minutes to set.
  2. Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with powdered sugar, vanilla extract, and lemon zest until the mixture is smooth and creamy. Gently fold in the whipped heavy cream until the filling becomes light, fluffy, and well combined.
  3. Assemble the cheesecake: Spread the cheesecake filling evenly over the chilled crust using a spatula, smoothing out the top. Refrigerate the cheesecake for at least 4 to 6 hours, or preferably overnight, allowing it to firm up completely.
  4. Add the fruit topping: Once the cheesecake is set, arrange the prepared fresh fruit—strawberries, kiwi, pineapple, blueberries, and grapes—on top in a colorful and appealing pattern to create a vibrant fruit salad layer.
  5. Apply the glaze: Warm the apricot jam and thin it with a tablespoon of water to create a glaze. Brush this glaze gently over the fruit to add a glossy finish and help preserve the fruit’s freshness.
  6. Serve: Carefully slice the cheesecake and serve chilled. Enjoy this refreshing and light dessert perfect for warm days or special occasions.

Notes

  • You can substitute digestive biscuits with graham crackers for a slightly different flavor.
  • Chilling the cheesecake overnight is recommended for best texture and flavor.
  • Use fresh, ripe seasonal fruits for the topping to enhance taste and appearance.
  • The apricot glaze not only adds shine but also helps keep the fruit from drying out.
  • For a lighter version, reduce the sugar or substitute with a sugar alternative suitable for your diet.
  • Make sure the cream cheese is softened to avoid lumps in the filling.

Nutrition

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Find it online: https://maicook.com/fruit-salad-cheesecake-recipe/