Fruit Cheesecake

‍ Fruit Cheesecake

For the crust:

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

For the cheesecake filling:

• 16 oz (2 packages) cream cheese, softened
• 1/2 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups whipped cream

For the topping:

• Assorted fresh fruits: kiwi, pineapple, peaches, strawberries, raspberries, blueberries, mandarins
• Fresh mint leaves (optional)
• Powdered sugar for dusting

Instructions:

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1. Prepare the Crust:
Combine the graham cracker crumbs, granulated sugar, and melted butter in a bowl until evenly mixed. Press the mixture into the bottom of a springform pan and refrigerate while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Fold in the whipped cream gently to create a light, airy texture.
3. Assemble the Cheesecake:
Spread the cheesecake filling evenly over the chilled crust. Refrigerate for at least 4 hours or overnight to allow the cheesecake to set.
4. Top with Fresh Fruit:
Arrange the fresh fruit slices beautifully on top of the set cheesecake. Garnish with mint leaves and a light dusting of powdered sugar for an elegant finish.