Ambrosia Fruit Salad Cheesecake

This Ambrosia Fruit Salad Cheesecake is a delightful no-bake cheesecake that captures the classic flavors of Ambrosia salad in a new, exciting format. With a buttery graham cracker crust and a creamy, fruit-filled filling, it’s a light and refreshing dessert that’s perfect for warm weather or a special occasion.

Ambrosia Fruit Salad Cheesecake

Ingredients:

Instructions:

1. Prepare the Crust: In a bowl, combine the 1 ½ cups crushed graham crackers with the 5 tablespoons melted salted butter. Or, for a more uniform mixture, pulse them together in a food processor until a sandy mixture forms. Press the mixture evenly into the bottom of a greased 9-inch springform pan. Set the pan aside.
2. Make the Filling Base: In a small saucepan, combine the 1 (20 oz) can of drained crushed pineapple and the ¾ cup granulated sugar. Cook for 5 minutes over medium heat. In a small separate bowl, combine the ½ cup cold water and the 2 envelopes of unflavored gelatin. Let it stand for one minute to bloom, then add it to the pineapple mixture. Reduce the heat to low and add the 1 (8 oz) package of cubed, room-temperature cream cheese. Cook, stirring often, until the cream cheese is completely melted and the mixture is smooth. Remove from the heat and scoop the mixture into a glass or metal bowl. Let it cool completely.
3. Assemble the Cheesecake: Once the filling base has cooled, stir in the 1 cup halved grapes, ½ cup halved blueberries, 1 can of drained and halved mandarin oranges, 1 jar of drained and chopped maraschino cherries, and ½ cup finely chopped pecans. Gently fold in the 2 cups of Cool Whip until everything is just combined. Pour the mixture into the prepared springform pan and use a rubber spatula or the back of a spoon to smooth the top.
4. Chill & Serve: Cover the pan and refrigerate for at least 4 hours or, for best results, overnight. Once chilled and set, cut the cheesecake into slices and serve.

Enjoy this deliciously light and fruity cheesecake!