A delightful no-bake cheesecake topped with a vibrant medley of fresh fruits, perfect for a summer dessert.
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1/3 cup lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
For the Fruit Topping:
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup raspberries
- 1 cup kiwi, peeled and sliced
- 1 cup mandarin orange segments (or other citrus fruit)
- Optional: 1/4 cup apricot jam or clear glaze, warmed (for shine)
Instructions:
1. Prepare the Crust:
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until the crumbs are evenly moistened.
- Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even crust.
- Chill the crust in the refrigerator while you prepare the filling.
2. Make the Cheesecake Filling:
- In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk, mixing on low speed until well combined.
- Stir in the lemon juice and vanilla extract until smooth.
- In a seperate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until evenly incorporated.
3. Assemble the Cheesecake:
- Pour the cheesecake filling over the prepared graham cracker crust, spreading it evenly.
- Smooth the top with a spatula.
- Cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
4. Add the Fruit Topping:
- Just before serving, arrange the sliced strawberries, blueberries, raspberries, kiwi, and mandarin orange segments (or your chosen fruits) over the top of the cheesecake in a decorative pattern.
- If using the glaze, lightly brush the fruit with the warmed apricot jam or clear glaze for a glossy finish.
5. Serve:
- Carefully remove the sides of the springform pan.
- Slice the cheesecake and serve immediately.
Tips and Variations:
- Fruit Variations: Feel free to use any combination of your favorite fruits. Mango, pineapple, grapes, and peaches are also excellent choices.
- Crust Variations: You can use other cookie crumbs, such as oreo or shortbread, for the crust.
- Glaze: the glaze is optional, but it helps to keep the fruit looking fresh and shiny.
- Presentation: For a more elegant presentation, you can arrange the fruit in a specific pattern or create a fruit design.
- Individual servings: This recipe can be made in individual sized dessert cups or jars.
- Lime instead of lemon: Lime juice can be substituted for the lemon juice.
Enjoy your refreshing Fruit Salad Cheesecake!