Fruit Jewel Cheesecake
Indulge in the elegance of a no-bake dessert with this Fruit Jewel Cheesecake, a centerpiece-worthy treat that's as stunning as it is delicious. Featuring a buttery graham cracker crust and a velvety cream cheese filling, this cheesecake offers the perfect canvas for a dazzling assortment of fresh fruits like berries, kiwi, and mango. Topped with a glossy apricot glaze, the fruit creates a jewel-like effect that’s ideal for special occasions or simply elevating a casual gathering. With only 30 minutes of prep and no oven required, this no-bake cheesecake is a time-saving masterpiece that’s bursting with flavors and textures. Perfectly chilled, it’s a refreshing and light dessert that will be the star of any table! Keywords: no-bake cheesecake, fresh fruit dessert, easy cheesecake recipe, summer desserts, graham cracker crust.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 6 tbsp Unsalted butter, melted
- 2 tbsp Granulated sugar (for crust)
- 16 oz Cream cheese, softened
- 1 cup Powdered sugar
- 1 tsp Vanilla extract
- 1.25 cups Heavy cream, cold
- 2 cups Fresh fruit (assorted berries, kiwi, mango, etc.), diced or sliced
- 2 tbsp Apricot jam
- 1 tsp Water
Instructions
In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
Press the mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula and refrigerate for at least 6 hours, or overnight, to set.
Once the cheesecake has set, arrange the fresh fruit decoratively on top to create a jewel-like pattern.
In a small microwave-safe bowl, combine the apricot jam and water. Heat for 10-15 seconds until warm, then stir until smooth. Lightly brush the jam mixture over the fruit to give it a glossy finish.
Carefully remove the cheesecake from the springform pan, slice, and serve chilled.
Nutrition Facts
Calories |
4972 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 353.6 g | 453% | |
| Saturated Fat | 211.0 g | 1055% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1022 mg | 341% | |
| Sodium | 2677 mg | 116% | |
| Total Carbohydrate | 414.2 g | 151% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 287.8 g | ||
| Protein | 52.2 g | 104% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 824 mg | 63% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1640 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
