Fruit Salad Cheesecake

1. Prepare the Crust:
   • In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
   • Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer.
   • Place the crust in the refrigerator to chill while you prepare the filling.
2. Make the Cheesecake Filling:
   • In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
   • Add the powdered sugar and vanilla extract, and continue to beat until well combined.
   • In a separate bowl, whip the heavy whipping cream until stiff peaks form.
   • Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
3. Assemble the Cheesecake:
   • Pour the cheesecake filling over the chilled crust and spread it into an even layer.
   • Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until set. For best results, refrigerate overnight.
4. Prepare the Fruit Topping:
   • Just before serving, arrange the sliced strawberries, blueberries, kiwi, pineapple chunks, and mandarin orange segments on top of the cheesecake in a decorative pattern.
   • Add fresh mint leaves for garnish if desired.
5. Serve:
   • Carefully remove the sides of the springform pan.
   • Slice the cheesecake and serve immediately. Store any leftovers in the refrigerator.

Conclusion

This Fruit Salad Cheesecake is a deliciously refreshing and visually stunning dessert that combines the creamy richness of cheesecake with the fresh, vibrant flavors of a fruit salad. Perfect for summer gatherings, picnics, or any special occasion, this no-bake cheesecake is easy to make and sure to impress. Enjoy the delightful combination of textures and flavors in every bite, and savor the taste of fresh, juicy fruits atop a smooth and tangy cheesecake filling.