Riot of Colors: Fruity Cheesecake Recipe

10 months ago

fruity cheesecake

Why would you even wonder if it’s a fruit salad or a mini cake? Either way, it doesn’t matter when you have a cocktail glass of this fruity dessert waiting for you. Once you take a spoonful of this fruit cheesecake, its hybrid of flavors will treat your tastebuds to a delightful heaven.


Fruity Cheesecake
Makes 6 servings


1 ½ cups Crushed graham crackers

3 Tbsps Sugar

¼ cup Melted butter



1 box Cream cheese, at room temperature

¼ cup Heavy cream

¼ cup Condensed milk

¼ cup Confectioners’ sugar

2 (800g) cans Fruit cocktail, well-drained

  • Whipped cream for topping


  1. Prepare bottom layer first. Combine crushed grahams, sugar, and melted butter. Mix until crumbs are evenly moistened.
  2. Place about ¼ cup of graham mixture inside a cocktail glass. Press down (with the top of a spice bottle) until mixture is packed. Set aside.
  3. In a mixing bowl, combine cream cheese, heavy cream, condensed milk, and confectioners’ sugar. Whip using a mixer until well-combined and smooth, about five minutes.
  4. Pour cream cheese mixture into the glasses to make a second layer (about ¼ cup). Refrigerate for at least 2 hours to let cream firm up.
  5. Meanwhile, drain fruit cocktail. Keep chilled in the refrigerator until ready. To assemble, top cream layer with fruit cocktail. Garnish with whipped cream and serve chilled.


Recipe by Nina Daza-Puyat
Photographed by Ron Mendoza


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