Description
Delight in this refreshing Tropical Fruit Salad Cheesecake, combining creamy cheesecake with vibrant tropical fruits. Perfect for warm days, this dessert offers a beautiful presentation and a burst of fruity flavors in every slice.
Ingredients
Scale
For the Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup unsalted butter, melted
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 cup sour cream
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup diced pineapple
- 1 cup diced mango
- 1 cup diced kiwi
- 1 cup diced strawberries
For the Topping
- 1 cup diced pineapple
- 1 cup diced mango
- 1 cup diced kiwi
- 1 cup diced strawberries
- 1/4 cup honey
Instructions
- Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press this mixture firmly into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese and granulated sugar until smooth. Add sour cream, then add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gently fold in the diced pineapple, mango, kiwi, and strawberries until evenly distributed.
- Pour the cheesecake batter over the crust, spreading it evenly.
- Bake for 50-60 minutes, or until the center is set. Turn off the oven and leave the cheesecake in the oven with the door slightly open for 1 hour.
- Remove from the oven and cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Before serving, arrange the remaining diced pineapple, mango, kiwi, and strawberries on top of the chilled cheesecake. Drizzle with honey.
- Serve chilled and enjoy your tropical fruit salad cheesecake!
Notes
- Ensure all ingredients are at room temperature for the best mixing results.
- This cheesecake can be topped with other tropical fruits based on availability and preference.
- Prep Time: 30 minutes
- Cook Time: 60 minutes