With zero baking involved, make this canned fruit salad and condensed milk cheesecake ahead of time and leave it in the fridge in the cake pan until it’s time to release, slice and serve. Lovely, light and creamy, with sweet pops of fruit, you’ll be glad you made this one.
How to make a condensed milk fruit salad cheesecake: key tips
The butter and biscuit crumb combine to make the crumbly base of this cheesecake. You can use the back of a spoon to smooth it into the base of the cake pan, but I always find that the base of a straight-sided glass works wonders, and less pressure is required by your fingers.
Make sure you pop your prepared base into the fridge for about 30 minutes so that the butter hardens up and the base becomes nice and firm.
Before adding your canned fruit to the cream cheese layer of your cheesecake, be sure to drain the fruit well, or you’ll just end up with an undesirable sloppy filling. Top with the remaining cream cheese mixture and smooth the surface. The whole thing then needs to go into the fridge for at least a few hours, but preferably overnight, so that it firms up enough for you to be able to slice it.
Key ingredients in this condensed milk fruit salad cheesecake recipe
The cook used Marie biscuits but you could just as easily use Milk Arrowroot, shortbread or digestive biscuits.
Cream cheese, sweetened condensed milk, vanilla essence (you could also use the extract) gelatine and whipped cream make up the creamy filling for this delectable cheesecake.
Condensed milk provides a delicious sweet milky flavour and helps to thicken the filling, contributing to the cheesecake’s smooth and rich texture. Meanwhile, folding in some whipped cream ensures this filling is light and airy, too.
Canned fruit salad in juice can be bought from the supermarket and contains a mix of peach, pear and pineapple. You can use any brand you prefer, or any other mixed canned fruit varieties.
Cheesecakes can be enjoyed all year round. Here are some more of our best cheesecake recipes. You might also like this Japanese cheesecake.
This recipe was originally submitted by Greer Worsley, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 200g plain sweet biscuits
- 100g butter, melted
- 500g cream cheese, at room temperature
- 395g tin condensed milk
- 1 tsp vanilla essence
- 3 tsp gelatine powder
- 300ml thickened cream, whipped
- 820g tin fruit salad in juice
Method
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Step 1Lightly grease a 24cm springform cake tin with butter and line the base and sides with baking paper. In a food processor, blitz biscuits into a fine crumb. Add butter and blitz until just combined. Pour into the prepared tin and use a large spoon to press into an even layer in the base. Refrigerate for 30 minutes.
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Step 2Wipe out the bowl of the food processor, then add cream cheese, condensed milk and vanilla. Process until smooth.
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Step 3Place 2 tbs boiling water in a small bowl and sprinkle over gelatine powder. Whisk with a fork until gelatine is completely dissolved. Add to cream cheese and blitz to combine. Fold through whipped cream.
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Step 4Pour half the cream cheese mixture into the prepared tin on top over the biscuit base. Drain fruit salad well and layer over the cream cheese. Top with remaining cream cheese mixture and smooth over the top. Refrigerate for at least an hour, or overnight, to set.
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Step 5Just before serving, release the cheesecake from the tin and carefully remove baking paper and transfer to a serving plate. Slice and serve.
Recipe Notes
Can I use fresh fruit in this cheesecake?
Canned fruit is sweet and juicy, but there isn’t any reason why you couldn’t use fresh fruit if you wanted to. Sliced fresh mango would work very well, as would sliced banana. Just be sure that your fruit isn’t too juicy (you could pat slices with paper towel), and that it is naturally sweet or at its in-season best.
How long will this condensed milk fruit salad cheesecake keep for?
You can make this cheesecake ahead of time and store it in an airtight container in the fridge. It should be consumed within 2-3 days.
Recipe Reviews (3)
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