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Cheesecake Fruit Salad: A Refreshing Twist on a Classic Treat

Are you ready for a dessert that’s as delightful as it is delicious? Introducing Cheesecake Fruit Salad—a creamy, flavorful, and utterly scrumptious treat that’s perfect for any occasion! Imagine biting into a luscious mixture of ripe fruits combined with a smooth cheesecake filling, all cradled in a crunchy vanilla wafer crust. It’s a symphony of flavors and textures that will quickly become a favorite in your home.
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Ingredients
  

  • 1 1/2 cups vanilla wafer crumbs
  • 2 tablespoons melted butter
  • 1 20 oz. can crushed pineapple, drained
  • 3/4 cup granulated sugar
  • 1/2 cup cold water
  • 2 unflavored gelatin envelopes
  • 1 8 oz. package cream cheese, cubed
  • 1 1/2 cups 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 toppings such as Cool Whip

Instructions
 

  • Prepare the crust: In a small bowl, mix the vanilla wafer crumbs with melted butter until well combined. Press this 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.
  • Dissolve the gelatin: In a separate small bowl, sprinkle the gelatin over cold water and let it sit for 1 minute to soften. Stir the gelatin mixture into the hot pineapple mixture until dissolved.
  • Add cream cheese: Reduce the heat to low and add the cubed cream cheese. Stir continuously until the cream cheese is completely melted and the mixture is smooth.
  • Cool the mixture: Remove from heat and allow the mixture to cool completely.
  • Combine the fruits: 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 and smooth the top with a spatula to ensure an even layer.
  • Chill and serve: Cover the cheesecake with plastic wrap and refrigerate overnight, or at least for 6 hours, to allow it to set. Once set, remove from the springform pan, slice, and serve chilled, garnished with additional fresh fruit or a dusting of crushed vanilla wafers if desired.