Best Fruity Cheesecake Recipes

FRUITY PEBBLES® CHEESECAKE

Steps:

• Melt butter in a pot over medium-low heat. Add marshmallows and heat until melted, about 5 minutes. Add cereal and mix well.
• Press mixture into a 9-inch pie pan and refrigerate for 20 minutes.
• Meanwhile, beat cream cheese in a bowl with an electric stand mixer. Add powdered sugar while continuing to beat; beat in 1 cup cereal. Combine hot water and gelatin in another bowl and mix well. Add gelatin to cream cheese mixture. Mix until smooth and creamy.
• Pour mixture over the crust and refrigerate for at least 2 hours.
• Crush the remaining cereal and sprinkle on top of cheesecake.

FRUITY CHEESECAKE

Steps:

• Heat oven to 325ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine wafer crumbs, butter and 3 Tbsp. sugar; press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until blended. Add sour cream; mix well. Blend in dry pudding mix. Add eggs, 1 at a time, beating on low speed after each just until blended. Pour over crust.
• Bake 1 hour or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to transfer cheesecake to tray; discard foil. Spread cheesecake with COOL WHIP. Top with fruit just before serving.

FRUITY FROZEN CHEESECAKE

Steps:

• Combine the graham crumbs and butter, press on bottom of 9 inch springform pan.
• Beat the cream cheese with the sugar in bowl with an electric mixer until smooth.
• Whisk in the juice, the fresh or frozen fruit and the whole tub of Cool Whip, combine well.
• Pour over prepared crust, freeze until firm, remove from freezer and let stand in refrigerator for 15 minutes before serving.
• You can freeze this as well.
• To freeze, wrap cheesecake securely in plastic wrap followed by foil if desired, Freeze up to 2 months.

TOODEE FRUITY-BLUEBERRY CHEESECAKE CUPCAKES

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees for 15 minutes. Line a cupcake pan with 12 liners.
• Toss the graham cracker crumbs, melted butter and sugar together and place a heaping teaspoon in the bottom of each of the 12 cupcake liners in the pan. Tap down with the bottom of a whisk to make a hard flat surface in the bottom of the cupcake liner. Bake for 5 minutes.
• For the cheesecake batter: In a medium mixing bowl, cream together the cream cheese, sugar and salt. When all the lumps are gone, add the egg and mix to fully incorporate. Fold in the blueberries using a rubber spatula and set aside.
• For the pound cake batter: Sift together the flour, salt and baking soda, and set aside. Cream together the butter and sugar in a stand mixer until light and fluffy. Add the eggs one at a time, scraping down the bowl between additions. Alternately add the sour cream and dry ingredients in three batches ending with the dry. Add the vanilla extract and mix to fully incorporate.
• To assemble: Fill the baking cups with the graham cracker crust about halfway with the pound cake batter. With a teaspoon make a well in the middle of the batter. Spoon about a teaspoon of the cheesecake batter into the well. Bake until the top of the cupcake begins to turn brown and the cake portion feels firm to the finger, 20 to 25 minutes. Remove and cool completely.
• For the decorations: Roll out both fondants to 1/8-inch thick. Cut large ovals from the white fondant and small circles (pupils) from the black fondant. Affix the pupils to the eyes with the egg white. Make 24 fondant eyes, 2 per cupcake.
• With a round pastry tip, using a circular motion, frost the cupcakes with the Lightened Cream Cheese Frosting. Affix the eyes in the center of the cupcake.
• Cream together the cream cheese and butter, stopping to scrape down the bowl and ensure there are no lumps. Add the confectioners' sugar and blue food coloring and mix to fully incorporate. Set aside. Whip the heavy whipping cream and vanilla extract until whipped cream is formed. Fold the whipped cream into the cream cheese mixture. Put mixture into a pastry bag affixed with a round tip.

FRUITY FROZEN CHEESECAKE

Steps:

• Heat oven to 325°F.
• Mix graham crumbs, 3 Tbsp. sugar and butter until blended; press onto bottom of 9-inch springform pan. Bake 10 min.
• Beat cream cheese and remaining sugar in large bowl with mixer until blended. Add orange juice; mix well. Gently stir in COOL WHIP and berries; spoon over crust.
• Freeze 6 hours or until firm. Let stand at room temperature 15 min. before serving.

NO-BAKE FRUITY CHEESECAKE PIE

Steps:

• In 2-quart saucepan, heat milk over medium heat until steaming. Add marshmallows; remove from heat. Let stand 15 minutes to soften marshmallows, stirring several times until smooth.
• In medium bowl with electric mixer, beat cream cheese on medium speed until fluffy. Beat in marshmallow mixture and liqueur. Pour into crumb crust. Refrigerate until set, about 2 hours.
• In another medium bowl, gently mix kiwifruit and raspberries. Refrigerate until serving time.
• To serve, cut pie into wedges; place on individual dessert plates. Spoon fruit mixture over wedges. Sprinkle with powdered sugar. Store in refrigerator.