Fruit Cheese Cake
A creamy fruit cheese cake featuring a crunchy graham cracker crust, fluffy whipped topping, and vibrant fruit topping, perfect for a refreshing dessert suitable for gatherings and special occasions.
Ingredients
Instructions
- Mix crushed graham crackers, 1/4 cup sugar, and melted butter.
- Pat the mixture into a 9 x 13-inch pan and bake at 375°F for 5 to 8 minutes.
- Soften the cream cheese, then add milk and sugar and whip until fluffy.
- Prepare Dream Whip according to package directions.
- Fold the whipped cream cheese mixture and Dream Whip together.
- Add fruit pie topping to the cheese and whipped mixture and fold gently.
- Pour the mixture into the cooled crust.
- Chill in the refrigerator for 2 hours before serving.
Tips & Substitutions
For a gluten-free option, consider using crushed gluten-free cookies instead of graham crackers. If you're short on time, pre-made crusts can be a great shortcut. Ensure your cream cheese is at room temperature for easier mixing, and feel free to use your favorite fruit topping, such as cherry or blueberry, to customize this cheesecake. This recipe is a delightful alternative to a thicker, denser cheesecake like Thick And Creamy Cheesecake.
Serving Suggestions
Serve this fruit cheesecake chilled, garnished with additional fruit topping or whipped cream for a decorative touch. It pairs beautifully with a cup of coffee or tea, making it a perfect dessert after a meal. For a complete dessert experience, consider serving it alongside a slice of 7 Layer Spectacular Squares for variety.
Storage & Reheating
Store any leftover fruit cheesecake in an airtight container in the refrigerator for up to 3 days. To maintain the crust's texture, it's best not to freeze this dessert, as the graham cracker crust may become soggy. If you do freeze it, allow it to thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Cheese Cake contains roughly 778 calories, with 4g protein, 16g carbohydrates, and 78g fat. It is a good source of vitamin C (15% of the Daily Value) and vitamin A (14% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of fruit pie topping?
Yes, you can substitute fresh fruit for fruit pie topping. Just ensure the fruit is well-drained and consider adding a bit of sugar or a glaze to enhance sweetness and maintain moisture. Fresh berries or sliced peaches can add a refreshing touch to your cheesecake.
How can I make this cheesecake healthier?
To make a healthier version of this cheesecake, try using reduced-fat cream cheese and a sugar substitute for the sugar. You can also use a whole grain or nut-based crust instead of traditional graham crackers. These changes can lower the calorie count without sacrificing too much flavor.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day in advance, allowing the flavors to meld together nicely. Just be sure to cover it tightly with plastic wrap or foil to prevent it from absorbing any odors from the fridge. Chilling overnight will enhance the texture and taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).