Fruit Salad Cheesecake Recipe

As I attempted this decadent cheesecake topped with vibrant fresh fruit, I was stunned by how something so simple could feel like such an indulgent masterpiece—each creamy, citrusy bite transports me to a blissful place!

Savor the ideal mixture of creamy and fruity flavors in my Fruit Salad Cheesecake. I adore how the smooth cream cheese filling, sweetened with barely a hint of vanilla, pairs with the vibrant mix of strawberries, blueberries, kiwi, and pineapple.

The pie’s buttery graham cracker crust adds just the right amount of crunch to make this a refreshing yet decadent dessert, full of summer flavors.

Fruit Salad Cheesecake Recipe Ingredients

• Graham Cracker Crumbs: These provide the base with crunch and sweetness.
• Cream Cheese: Creates a creamy, rich texture with a tangy flavor.
• Granulated Sugar: Sweetens the crust and filling.
• Eggs: Bind the filling, adding richness and structure.
• Sour Cream: Adds a slight tang and contributes to the creamy consistency.
• Fresh Fruits: Adds vitamins, freshness, and vibrant color.
• Apricot Preserves: Adds sweetness and a glossy finish to the fruit topping.

Fruit Salad Cheesecake Recipe Ingredient Quantities

• 1 and 1/2 cups of graham cracker crumbs
• 1/4 cup of granulated sugar (for crust)
• 1/2 cup of unsalted butter, melted
• 4 packages (8 ounces each) of cream cheese, softened
• 1 cup of granulated sugar (for filling)
• 1 teaspoon of vanilla extract
• 4 large eggs
• 1 cup of sour cream
• 1/4 cup of all-purpose flour
• 1/2 cup of heavy whipping cream
• 1 tablespoon of lemon juice
• 2 cups of assorted fresh fruits (such as strawberries, blueberries, kiwi, and pineapple), chopped
• 1/4 cup of apricot preserves
• Fresh mint leaves for garnish (optional)

How to Make this Fruit Salad Cheesecake Recipe

1. Set your oven to 325°F (160°C) to preheat. In an average-size mixing bowl, bring together the graham cracker crumbs, 1/4 cup of granulated sugar, and melted butter. Mix until the crumbs are coated evenly.

2. In a 9-inch springform pan, make the crust by mixing together graham crackers, brown sugar, and melted butter. Press the mixture firmly into the bottom of the pan. Bake for 10 minutes, then remove and let cool.

3. In a big bowl, whip the softened cream cheese till smooth. By degrees, add in 1 cup of granulated sugar and keep on whipping until you can’t tell the cream cheese from the sugar.

4. Add in the vanilla extract, then add the eggs one at a time, beating well after each addition.

5. Incorporate the sour cream and flour until just blended, then add the heavy whipping cream and lemon juice. Mix until smooth and creamy.

6. Place the filling into the springform pan over the crust so that it is approximately even and level with the edge of the pan. Lean a little to one side and then the other as you smooth out the filling toward the edges to help it go into the corners; a spatula is the best tool for this job.

7. Bake for 50-60 minutes, or until the center is set and only slightly jiggly. Turn off the oven, crack the door, and let the cheesecake cool in the oven for an hour.

8. After it has cooled, place the cheesecake in the refrigerator for a minimum of 4 hours. Leaving it overnight is preferable.

9. Before serving, gently warm the apricot preserves in a small saucepan or microwave until they are liquid. Mix the chopped fresh fruits with the preserves for a glossy finish.

10. Place the fruit atop the cold cheesecake and, if you wish, finish off with a garnish of mint leaves before serving. Enjoy the dish!

Fruit Salad Cheesecake Recipe Equipment Needed

1. Oven
2. Mixing bowls (average-size and large)
3. 9-inch springform pan
4. Spatula
5. Electric mixer or hand whisk
6. Measuring cups and spoons
7. Small saucepan or microwave
8. Baking sheet (optional, for ease of transferring the springform pan into the oven)

FAQ

• Q: Can I use a different type of crust for the cheesecake?A: Certainly, you may use digestive biscuits or any crushed cookies of your choice to take the place of graham cracker crumbs.
• Q: Can I make this recipe gluten-free?A: For sure! Substitute the all-purpose flour with a gluten-free flour blend and use gluten-free graham crackers.
• Q: How do I prevent the cheesecake from cracking?A: Make sure that all constituents are at the ambient temperature of the room, steer clear of excessive amalgamation, and employ a water bath to bake for uniform doneness.
• Q: Can I prepare the cheesecake filling in advance?A: Yes, you can make the filling and keep it in the refrigerator for as long as 24 hours before baking.
• Q: What fruits work best for the topping?A: Optimal choices are berries, kiwi, and chopped pineapple, but any seasonal fruit will work. Avoid using overly juicy fruits; they might cause sogginess.
• Q: How long can the cheesecake be stored in the refrigerator?A: For maximum flavor and texture, keep the cheesecake in the fridge for up to 5 days.
• Q: Can I freeze the fruit salad cheesecake?A: Yes, you can freeze the cheesecake without the fresh fruit topping for up to 2 months, and add fresh fruit before serving.

Fruit Salad Cheesecake Recipe Substitutions and Variations

For the crust sugar: Use 1/4 cup of brown sugar instead for a deeper flavor.
To replace the unsalted butter, use 1/2 cup of coconut oil for a dairy-free option.
For cream cheese: Substitute with non-dairy cream cheese to make a version free from lactose.
To make a dairy-free substitute for heavy whipping cream, use 1/2 cup of coconut cream.
For apricot preserves: Substitute with 1/4 c. peach preserves for a different fruity twist.

Pro Tips

1. Room Temperature Ingredients Ensure all dairy ingredients (cream cheese, sour cream, eggs) are at room temperature before mixing. This helps them blend smoothly, preventing lumps in the filling.

2. Avoid Overmixing When adding eggs and other ingredients, mix until just combined. Overmixing can incorporate too much air, which might cause cracks in the cheesecake during baking.

3. Water Bath Trick For an extra step in preventing cracks, consider baking the cheesecake using a water bath. Wrap the springform pan with foil to prevent leaks, place it in a larger pan, and fill the larger pan with hot water before baking.

4. Chilling is Key Allow the cheesecake to chill for at least 4 hours, but overnight is best for the texture to set perfectly. This also allows the flavors to mature.

5. Fruit Placement Arrange the fruits just before serving for the freshest look and taste. Consider placing heavier fruits like strawberries first, then layering smaller ones like blueberries or kiwi on top for an attractive presentation.