Fruit Salad Cheesecake with Swaps

Ingredients:

– 1/2 cup unsalted butter, melted

– 1/2 cup heavy whipping cream

– 1 teaspoon vanilla extract

– 1/4 cup honey or maple syrup (optional, for sweetness)

– 2 cups graham cracker crumbs

– 1 cup strawberries, sliced

– 1/2 cup powdered sugar

– 1 cup pineapple chunks

– 1 cup kiwi, peeled and sliced

– 1 cup blueberries

– 1 teaspoon fresh lemon juice

– 1/2 cup mandarin orange segments

Instructions:

1. Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it or lining it with parchment paper.

2. In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix them until the texture resembles wet sand.

3. Firmly press the crumb mixture into the bottom of the prepared pan. Bake for 8–10 minutes until lightly golden. Allow it to cool completely.

4. In a large bowl, beat the softened cream cheese until it is very smooth. Add powdered sugar and vanilla extract, then mix until combined.

5. In a separate bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until fully merged.

6. Pour and spread the cheesecake filling evenly over the cooled crust. Refrigerate for at least 4 hours until it sets properly.

7. In a large bowl, combine the sliced strawberries, pineapple chunks, kiwi, blueberries, and mandarin oranges.

8. Drizzle the honey or maple syrup over the fruit salad, along with fresh lemon juice. Gently toss to combine.

9. Once the cheesecake has set, carefully arrange the prepared fruit mixture on top, creating beautiful patterns if desired.

10. Slice, serve chilled, and enjoy this refreshing dessert!

Nutritional Information:

– Calories: Approximately 350 per slice

– Total Fat: 22g

– Carbohydrates: 30g

– Fiber: 1g

– Protein: 4g

Time: Preparation time: 30 minutes | Cooking time: 10 minutes | Refrigeration time: 4 hours