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Tropical Fruit Salad Cheesecake

Tropical Fruit Salad Cheesecake. Imagine a velvety cheesecake adorned with a vibrant mix of tropical fruits, bringing a burst of freshness and color to your table. This cheesecake is not just a treat for the taste buds, but also a feast for the eyes.

I remember the first time I made this cheesecake. The kitchen was filled with the sweet aroma of ripe mangoes, pineapples, and kiwi. The combination of creamy cheesecake and juicy fruits created a perfect harmony of flavors that had everyone asking for seconds. This dessert quickly became a favorite at family gatherings, adding a touch of tropical paradise to our celebrations.

Résumé of the Recipe: Tropical Fruit Salad Cheesecake is a delightful dessert that combines the rich, creamy texture of a classic cheesecake with the refreshing flavors of a tropical fruit salad. It’s topped with an assortment of vibrant fruits like mango, pineapple, kiwi, and strawberries, making it a perfect treat for warm weather or any occasion that calls for a splash of sunshine.

Exciting Story: Every summer, my family eagerly anticipates the first bite of this Tropical Fruit Salad Cheesecake. It all started when I wanted to surprise them with a dessert that was as beautiful as it was delicious. The moment I served it, the smiles and compliments were endless. Now, it’s our go-to dessert for barbecues, picnics, and any time we want to capture the essence of summer in a single bite.

Why This Tropical Fruit Salad Cheesecake?

Selling Points:

  • Creamy and Dreamy: The cheesecake base is smooth, creamy, and perfectly balanced with a hint of tanginess.
  • Fresh and Fruity: Topped with a colorful array of tropical fruits, each bite is a burst of freshness.
  • Show-Stopping Dessert: It’s as stunning to look at as it is to eat, making it a perfect centerpiece for any gathering.

Prep Time: 30 minutes | Total Time: Overnight chilling | Servings: 10


For the Crust:

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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)


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.

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