Tropical Fruit Salad Cheesecake
Bright, refreshing, and bursting with fruity flavors, this Tropical Fruit Salad Cheesecake combines the creamy richness of cheesecake with a medley of tropical fruits. It's a dessert that transports your taste buds to a sunny paradise.
Ingredients
For the Crust
2 cups (200g) graham cracker crumbs
½ cup (115g) unsalted butter, melted
2 tbsp (25g) granulated sugar
For the Cheesecake Filling
16 oz (450g) cream cheese, softened
1 cup (240ml) heavy cream, chilled
¾ cup (150g) granulated sugar
1 tsp vanilla extract
Zest of 1 lime
For the Tropical Fruit Topping
1 cup (150g) diced mango
1 cup (150g) diced pineapple
1 cup (150g) sliced kiwis
½ cup (75g) pomegranate seeds or diced strawberries
½ cup (120ml) orange juice
1 tbsp honey or maple syrup
Mint leaves for garnish (optional)
Instructions
Prepare the Crust
Preheat your oven to 350°F (175°C). Grease a 9-inch (23cm) springform pan.
In a bowl, mix the graham cracker crumbs, melted butter, and sugar until evenly combined.
Press the mixture firmly into the bottom of the prepared pan to form a crust.
Bake for 8-10 minutes, then let it cool completely.
Make the Cheesecake Filling
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add the vanilla extract and lime zest, mixing well.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Pour the filling over the cooled crust and smooth the top with a spatula.
Refrigerate for at least 4 hours or overnight to set.
Prepare the Tropical Fruit Topping
In a large bowl, combine the mango, pineapple, kiwis, and pomegranate seeds.
In a small bowl, whisk together the orange juice and honey (or maple syrup).
Drizzle the orange juice mixture over the fruits and toss gently to coat.
Assemble the Cheesecake
Once the cheesecake is set, remove it from the springform pan and place it on a serving plate.
Spoon the tropical fruit salad over the top of the cheesecake.
Garnish with mint leaves if desired.
Serve
Slice and serve chilled for a refreshing tropical dessert.
Tips
For added texture, sprinkle toasted coconut flakes over the fruit topping.
Adjust the fruits based on what's in season—papaya, passion fruit, or dragon fruit are excellent additions.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Tropical Fruit Salad Cheesecake is as vibrant as it is delicious—a perfect treat for summer gatherings or when you need a little sunshine on your plate! 🌴🍍🍓