Tropical Fruit Salad Cheesecake

A delightful and refreshing cheesecake that combines tropical fruits with a creamy filling, perfect for any gathering.

Prep Time 20

Cook Time 5

Total Time 11

Course Dessert, Snack

Cuisine American, Tropical

Servings 12 servings

Calories 300 kcal

1.5 cups 1 1/2 cups vanilla wafer crumbs Provides a sweet and luscious base.
2 tablespoons 2 tablespoons butter, melted Brings richness and helps bind the crumbs together.

1 cans (20 oz) 1 (20 oz.) can crushed pineapple, drained Lends juicy tropical flavor.
0.75 cups 3/4 cup granulated sugar Balances the tartness of the fruits.
0.5 cups 1/2 cup cold water Essential for creating the gelatin mixture.
2 envelopes 2 envelopes unflavored gelatin Gives the cheesecake its wonderful stability.
8 oz 1 (8 oz.) package cream cheese, cubed The base of this cheesecake.
1.5 cups 1 1/2 cups halved seedless grapes Adds sweetness and crunch.
1 cans (11 oz) 1 (11 oz.) can mandarin oranges, drained and cut in half Adds a zesty note and bright color.
1 jar (10 oz) 1 (10 oz.) jar maraschino cherries, drained and roughly chopped Brings a pop of color and flavor.
0.5 cups 1/2 cup finely chopped pecans Offers a nutty crunch.
2 cups 2 cups whipped topping (such as Cool Whip) Lightens up the filling.

In a small bowl, mix the vanilla wafer crumbs with the melted butter until well combined. Press it evenly into the bottom of a 9-inch springform pan coated with nonstick cooking spray.

In a small saucepan over medium heat, cook the drained crushed pineapple with the sugar for about 5 minutes until heated through.
Sprinkle the gelatin over the cold water and let it stand for about 1 minute to soften. Stir the gelatin mixture into the warm pineapple mixture until fully dissolved.
Reduce the heat to low and add in the cubed cream cheese, stirring continuously until melted and smooth.
Remove from heat and let it cool completely. Gently stir in the halved grapes, mandarin oranges, chopped cherries, and chopped pecans.
Fold in the whipped topping gently until well combined.

Pour the fruit and cream cheese mixture into the prepared crust, smoothing the top with a spatula.
Cover with plastic wrap and refrigerate overnight, or at least for 6 hours, to allow it to set properly.

Once set, carefully remove the cheesecake from the springform pan, slice into wedges, and serve chilled.

Ensure the cream cheese is softened for easy mixing. Drain the fruits well to avoid excess moisture in the crust.

Keyword Cheesecake, Fruit Salad, No-Bake Dessert, Summer Treat, Tropical Dessert