Ingredients:

  • 1 ½ cups (150g) graham cracker crumbs
  • 5 tablespoons (70g) unsalted butter, melted
  • ¼ cup (50g) granulated sugar
  • 24 ounces (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • ½ cup (120ml) heavy cream, cold
  • 1 cup (150g) fresh strawberries, sliced
  • 1 cup (150g) fresh blueberries
  • 1 cup (150g) fresh raspberries
  • 1 cup (150g) fresh kiwi, sliced
  • ½ cup (75g) fresh mango, diced
  • ¼ cup (60ml) apricot jam

Instructions:

  1. Combine crushed graham crackers, melted butter, and sugar. Press into a springform pan and chill for 30 minutes.
  2. Beat softened cream cheese and sugar until smooth. Add vanilla extract.
  3. Whip heavy cream until stiff peaks form.
  4. Gently fold whipped cream into the cream cheese mixture.
  5. Pour filling over the crust and spread evenly.
  6. Refrigerate for at least 4-6 hours or overnight.
  7. Wash and prepare all the fruit.
  8. Arrange the prepared fruit on top of the chilled cheesecake.
  9. Brush the apricot jam over the fruit (optional).
  10. Remove the sides of the pan, slice, and serve chilled. Enjoy your fruit salad cheesecake!