Description
A creamy, no-bake cheesecake loaded with a colorful mix of fruits and nuts, all set on a simple graham cracker crust.
Ingredients
1 1/2 cups crushed graham crackers (about 9 sheets)
5 tablespoons salted butter, melted
1 (20 oz) can crushed pineapple, drained
3/4 cup granulated sugar
1/2 cup cold water
2 envelopes unflavored gelatin
1 (8 oz) package cream cheese, cubed, room temperature
1 cup halved seedless green grapes
1/2 cup blueberries, cut in half
1 (11 oz) can mandarin oranges, drained and cut in half
1 (10 oz) jar maraschino cherries, drained and roughly chopped
1/2 cup finely chopped pecans
2 cups Cool Whip
Instructions
Step 1: Combine the graham cracker crumbs and melted butter. Press this mixture into the bottom of a greased 9-inch springform pan and set aside.
Step 2: Add the drained crushed pineapple and sugar to a small saucepan. Cook for 5 minutes over medium heat.
Step 3: In a small bowl, combine the cold water and gelatin. Let it stand for one minute.
Step 4: Add the gelatin mixture to the pineapple saucepan. Reduce heat to low, add the cubed cream cheese, and cook until it has melted, stirring often.
Step 5: Remove the pan from the heat and transfer the mixture to a glass or metal bowl to cool completely.
Step 6: Once cooled, stir in the grapes, blueberries, mandarin oranges, cherries, and pecans.
Step 7: Gently fold in the Cool Whip until just combined.
Step 8: Pour the mixture into the prepared springform pan over the crust and smooth the top with a spatula.
Step 9: Cover and refrigerate for at least 4 hours or overnight until firm. Cut into slices to serve.
Notes
Ensure the cream cheese is at room temperature for a smoother filling.
The pineapple and cream cheese mixture must be completely cool before folding in the Cool Whip to prevent it from melting.
For best results, chill the cheesecake for at least 4 hours or overnight to allow it to set properly.
- Prep Time: 6 hours
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American