Fruit Salad Cheesecake

 

Ingredients

For the Crust:

1 ½ cups crushed graham crackers (or almond flour for sugar-free)

3 tbsp melted butter

2 tbsp sugar (or sugar-free sweetener)

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup heavy whipping cream (or Greek yogurt for a lighter option)

½ cup powdered sugar (or powdered sugar substitute)

1 tsp vanilla extract

1 tbsp lemon juice (optional, for a tangy kick)

For the Fruit Topping:

1 cup strawberries, sliced

½ cup blueberries

½ cup pineapple chunks (fresh or no-sugar-added)

½ cup grapes, halved

1 tbsp sugar-free sweetener (optional, for extra sweetness)

1 tsp lemon juice (to keep fruit fresh)

---

Instructions

1. Make the Crust:

Combine crushed graham crackers, melted butter, and sweetener.

Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while preparing the filling.

2. Prepare the Cheesecake Filling:

In a bowl, beat softened cream cheese until smooth.

Add heavy cream, powdered sweetener, vanilla, and lemon juice. Beat until creamy and thick.

Spread the filling evenly over the crust.

3. Prepare the Fruit Topping:

Toss the fresh fruits with lemon juice and optional sweetener.

Arrange the fruit on top of the cheesecake.

4. Chill & Serve:

Refrigerate for at least 4 hours (or overnight) until set.

Slice and enjoy a fresh, creamy treat!

Would you like a no-bake or keto version of this recipe?