Looking for a show-stopping dessert that’s as beautiful as it is delicious? Look no further than this Tropical Fruit Salad Cheesecake! This dessert is perfect for summer gatherings, potlucks, or anytime you want to impress your guests with a taste of the tropics.
Who Is This Recipe For?
This recipe is perfect for anyone who loves the combination of creamy cheesecake and sweet, juicy fruits. It’s also great for those who enjoy a bit of crunch in their desserts, thanks to the addition of pecans in the filling.
Why It’s Great
What sets this cheesecake apart is its unique combination of flavors and textures. The creamy cheesecake base is perfectly complemented by the sweet and tangy tropical fruits, while the pecans add a delightful crunch. Plus, it’s a no-bake recipe, making it ideal for hot summer days when you don’t want to turn on the oven.
Kitchen Equipment Needed
To make this Tropical Fruit Salad Cheesecake, you’ll need the following kitchen equipment:
- 9-inch springform pan
- Small saucepan
- Mixing bowls
- Spatula
- Plastic wrap
Ingredients
For the Crust:
- 1 1/2 cups vanilla wafer crumbs
- 2 tablespoons butter, melted
For the Filling:
- 1 (20 oz.) can crushed pineapple, drained
- 3/4 cup granulated sugar
- 1/2 cup cold water
- 2 envelopes unflavored gelatin
- 1 (8 oz.) package cream cheese, cubed
- 1 1/2 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
- 1/2 cup finely chopped pecans
- 2 cups whipped topping (such as Cool Whip)
Directions
Prepare the Crust:
- In a small bowl, mix vanilla wafer crumbs with melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan coated with nonstick cooking spray. Set aside.
Make the Filling:
- In a small saucepan, cook the crushed pineapple with sugar over medium heat for about 5 minutes or until heated through.
- In a separate small bowl, sprinkle gelatin over cold water; let stand for 1 minute to soften.
- Stir the gelatin mixture into the warm pineapple mixture until dissolved.
- Reduce heat to low and add the cubed cream cheese. Stir continuously until the cream cheese is completely melted and the mixture is smooth.
- Remove from heat and let the mixture cool completely.
- Once cooled, stir in the grapes, mandarin oranges, cherries, and pecans.
- Gently fold in the whipped topping until everything is well combined.
Assemble the Cheesecake:
- Pour the fruit and cream cheese mixture into the prepared crust.
- Smooth the top with a spatula to ensure an even layer.
Chill:
- Cover the cheesecake with plastic wrap and refrigerate overnight, or at least for 6 hours, to allow it to set.
Serve:
- Once set, remove the cheesecake from the springform pan.
- Slice and serve chilled, garnished with additional fresh fruit or a sprinkle of crushed vanilla wafers if desired.
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator for up to three days. The cheesecake may soften slightly over time, but it will still be delicious!
FAQ
Can I use a different type of fruit in this cheesecake?
Absolutely! Feel free to customize this recipe with your favorite fruits. Try using fresh pineapple, mango, kiwi, or berries for a different flavor profile.
Can I make this cheesecake ahead of time?
Yes, this cheesecake is perfect for making ahead of time. Prepare it the day before you plan to serve it, and store it in the refrigerator overnight to allow it to set.
Can I use a different type of nut in the filling?
Certainly! If you’re not a fan of pecans, you can use almonds, walnuts, or even macadamia nuts instead.
Conclusion
This Tropical Fruit Salad Cheesecake is sure to be a hit at your next gathering. With its creamy cheesecake base, sweet and tangy fruit filling, and crunchy pecan topping, it’s a dessert that’s as delicious as it is beautiful. So why not give it a try and bring a taste of the tropics to your table?