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Fruit Salad Cheesecake

 Fruit Salad Cheesecake
I have enjoyed this recipe since the 1960s, when my in-laws' dear neighbor shared it. Similar to a fruit fluff, this yummy dessert has a macaroon crust and plenty of fruit and nuts in the filling. - Pamela O'Brien Greenville, Michigan
12 ServingsPrep: 30 min. + chilling


  • 1 can (20 ounces) crushed pineapple, drained
  • 1 cup sugar
  • 1/2 cup cold water
  • 2 envelopes unflavored gelatin
  • 1 package (8 ounces) cream cheese, cubed
  • 1-1/2 cups crushed crisp macaroons
  • 2 tablespoons butter, melted
  • 2 cups halved seedless grapes
  • 1 can (11 ounces) mandarin oranges, drained
  • 1 jar (10 ounces) maraschino cherries, drained and chopped
  • 1/2 cup finely chopped pecans or walnuts
  • 2 cups whipped topping


  • In a small saucepan, cook pineapple and sugar over medium heat for 5
  • minutes or until heated through. Place cold water in a bowl;
  • sprinkle with gelatin. Let stand for 1 minute. Stir into the warm
  • pineapple mixture. Reduce heat to low; add cream cheese. Cook and
  • stir until cream cheese is melted and mixture is blended. Remove
  • from the heat; cool completely.
  • In a small bowl, combine macaroon crumbs and butter. Press onto the
  • bottom of a greased 9-in. springform pan; set aside. Stir the
  • grapes, oranges, cherries and nuts into cream cheese mixture. Fold
  • in the whipped topping. Pour into prepared pan. Cover and
  • refrigerate overnight. Remove sides of pan before serving. Yield: 12

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Fruit Salad Cheesecake (continued)

Directions (continued)

  • servings.