Fruit Salad Cheesecake is a refreshing, creamy dessert topped with a colorful mix of fresh fruits like strawberries, peaches, kiwi, and mango. The graham cracker crust and creamy cheesecake base complement the natural sweetness of the fruit topping, making it perfect for summer gatherings or a light dessert option. This cheesecake is best served chilled and garnished with mint leaves for an extra touch of freshness.
Fruit Salad Cheesecake is a light and refreshing dessert, perfect for warm days or any occasion that calls for a fruity twist on classic cheesecake. With a creamy base, a buttery graham cracker crust, and a colorful topping of fresh fruits, it’s a beautiful addition to any dessert table!
INGREDIENTS
- For the Crust:
- Graham cracker crumbs: 1 1/2 cups, for a classic, buttery base.
- Granulated sugar: 1/4 cup, adds a hint of sweetness to the crust.
- Unsalted butter: 1/2 cup, melted, binds the crust ingredients together.
- For the Cheesecake Filling:
- Cream cheese: 16 oz, softened, provides the creamy base.
- Granulated sugar: 1 cup, sweetens the filling.
- Vanilla extract: 1 teaspoon, adds warmth and depth of flavor.
- Large eggs: 3, binds the filling and provides structure.
- Sour cream: 1 cup, adds a tangy, smooth texture.
- Heavy cream: 1 cup, for extra creaminess and richness.
- For the Fruit Topping:
- Fresh strawberries: 1 cup, diced, adds a burst of sweetness and color.
- Fresh peaches or nectarines: 1 cup, diced, for a juicy, vibrant addition.
- Fresh kiwi: 1 cup, diced, adds a tropical, slightly tart flavor.
- Fresh mango: 1 cup, diced, for a touch of exotic sweetness.
- Honey or maple syrup: 1/4 cup, to coat the fruit and add natural sweetness.
- Fresh mint leaves: Optional, for garnish and a hint of freshness.
INSTRUCTIONS
- Step 1: Prepare the Crust
- Preheat your oven to 325°F (163°C). In a bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, creating an even layer. Bake for 8-10 minutes until set, then remove from the oven and let cool.
- Step 2: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until well combined.
- Beat in the eggs one at a time, making sure each is fully incorporated. Stir in the sour cream and heavy cream until the mixture is smooth and creamy.
- Step 3: Bake the Cheesecake
- Pour the cheesecake filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set but still slightly jiggly, and the edges are firm.
- Turn off the oven and crack the oven door slightly, letting the cheesecake cool in the oven for 1 hour to prevent cracking.
- Remove the cheesecake from the oven and refrigerate for at least 4 hours, or overnight, to fully set.
- Step 4: Prepare the Fruit Topping
- In a bowl, combine the diced strawberries, peaches, kiwi, and mango. Drizzle with honey or maple syrup and gently toss to coat.
- Step 5: Serve
- Before serving, spread the fruit topping over the chilled cheesecake. Garnish with fresh mint leaves if desired.
Serving and Storage Tips
- Serve this cheesecake chilled with a fresh fruit topping for a burst of flavor in every bite.
- If desired, add an extra drizzle of honey or maple syrup over the fruit for additional sweetness.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Helpful Notes
- For a smoother filling, ensure all ingredients, especially the cream cheese and eggs, are at room temperature before mixing.
- Feel free to customize the fruit topping with seasonal fruits like blueberries, raspberries, or pineapple for a different flavor profile.
- If the cheesecake develops cracks, don’t worry—the fruit topping will cover them beautifully!
Tips from Well-known Chefs
- Chef Ina Garten suggests adding a pinch of salt to the crust to enhance the overall flavor of the cheesecake.
- Chef Mary Berry recommends chilling the cheesecake overnight for the best texture and flavor.
- Chef Martha Stewart advises using a water bath when baking cheesecake to achieve a silky, smooth texture and prevent cracks.