Fruit Salad Cheesecake Recipe

Name: Fruit Salad Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 can (20 ounces) crushed pineapple, drained; 1 cup sugar; 1/2 cup cold water; 2 envelopes unflavored gelatin; 1 package (8 ounces) cream cheese, cubed; 1-1/2 cups crushed crisp macaroons; 2 tablespoons butter, melted; 2 cups halved seedless grapes; 1 can (11 ounces) mandarin oranges, drained; 1 jar (10 ounces) maraschino cherries, drained and chopped; 1/2 cup finely chopped pecans or walnuts; 2 cups whipped topping

Servings: persons

1 can (20 ounces) crushed pineapple, drained
1 cup sugar
1/2 cup cold water
2 envelopes unflavored gelatin
1 package (8 ounces) cream cheese, cubed
1-1/2 cups crushed crisp macaroons
2 tablespoons butter, melted
2 cups halved seedless grapes
1 can (11 ounces) mandarin oranges, drained
1 jar (10 ounces) maraschino cherries, drained and chopped
1/2 cup finely chopped pecans or walnuts
2 cups whipped topping

1
In a small saucepan, cook pineapple and sugar over medium heat for 5 minutes or until heated through. Place cold water in a bowl; sprinkle with gelatin. Let stand for 1 minute. Stir into the warm pineapple mixture. Reduce heat to low; add cream cheese. Cook and stir until cream cheese is melted and mixture is blended. Remove from the heat; cool completely.
2
In a small bowl, combine macaroon crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. Stir the grapes, oranges, cherries and nuts into cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 can (20 ounces) crushed pineapple, drained, 1 cup sugar, 1/2 cup cold water, 2 envelopes unflavored gelatin, and more.

Yes, Fruit Salad Cheesecake falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fruit Salad Cheesecake

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