Fruity Frozen Cheesecake
Indulge in the luscious, no-bake delight of Fruity Frozen Cheesecake—a creamy, refreshing dessert perfect for warm weather gatherings or anytime you crave a sweet, fruity treat. This stunning dessert features a buttery graham cracker crust that serves as the perfect foundation for a smooth, velvety cheesecake filling made with whipped cream and cream cheese. Topped with a vibrant medley of fresh fruits like strawberries, blueberries, and raspberries—and optionally brushed with glistening fruit preserves—this frozen cheesecake is as beautiful as it is delicious. With just 25 minutes of prep time and no need for baking, it’s an effortless yet elegant showstopper for summer parties or weeknight indulgence.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Graham cracker crumbs
- 0.5 cup Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.75 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 cup Heavy whipping cream (cold)
- 2 cups Assorted fresh fruits (strawberries, blueberries, or raspberries)
- 3 tablespoons Fruit jam or preserve (optional)
Instructions
In a medium mixing bowl, combine the graham cracker crumbs with melted butter. Mix until the texture resembles wet sand.
Press the crumb mixture evenly into the bottom of a 9-inch springform pan to form the crust. Set aside in the freezer while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Fold in the vanilla extract and mix until well incorporated.
In a separate chilled bowl, whip the cold heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Pour the cheesecake filling over the chilled crust, spreading it evenly with a spatula. Smooth the top.
Arrange the fresh fruits on top of the cheesecake in your desired pattern. For added flavor and shine, lightly brush the fruits with warmed fruit jam or preserve.
Cover the pan with plastic wrap or aluminum foil and freeze for at least 4 hours, or until firm.
To serve, carefully release the springform pan and slice the cheesecake with a sharp knife that has been warmed with hot water. Serve immediately and enjoy!
Nutrition Facts
Calories |
5254 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 366.9 g | 470% | |
| Saturated Fat | 217.5 g | 1088% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1029 mg | 343% | |
| Sodium | 3018 mg | 131% | |
| Total Carbohydrate | 457.5 g | 166% | |
| Dietary Fiber | 20.7 g | 74% | |
| Total Sugars | 292.5 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 863 mg | 66% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1686 mg | 36% | |
*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.
