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Fresh fruit cheesecake recipe

Fresh fruit cheesecake recipe

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  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Lemon cheesecake

An unbaked lemon cheesecake topped with a variety of fresh fruits. Delicious served to a group for a special occasion.

Hampshire, England, UK

15 people made this

IngredientsServes: 16

  • 400g digestive biscuits, crushed
  • 150g butter, melted
  • 400g cream cheese
  • 200g mascarpone cheese
  • 1 lemon, zested and juiced
  • 3 tablespoons lemon curd
  • 250ml double cream
  • mixed fresh fruit, to decorate

MethodPrep:30min ›Extra time:6hr › Ready in:6hr30min

  1. In a bowl combine the biscuit crumbs and melted butter together, press into a large deep square tin or 23cm round tin and chill to firm up.
  2. In the meantime, in a medium bowl beat cream cheese with the mascarpone, lemon juice and zest and lemon curd until smooth and creamy. Now add the double cream and whisk until thick.
  3. Pour over the chilled base and smooth over. Refrigerate for 6 hours or overnight is even better.
  4. Top with mixed fresh fruit. Slice and serve.

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How to Make a Fruit-Topped and Fruit-Filled Cheesecake Recipe

A vanilla cheesecake paired with cherries, strawberries, or other fruit is a classic combination to balance out the richness. Rather than pile the cheesecake high with fruit, consider putting part of the fruit in the filling. In the following recipe, we’ll show you how to make a fruit cheesecake with fruit in the filling and as a topping for the cheesecake.

Cheesecake-Filled Fresh Fruit Tart

Preheat oven to 450°. Whisk together cheesecake filling and next 3 ingredients in a medium bowl. Cover and chill.

Meanwhile, fit piecrust into a 9-inch tart pan with removable bottom press into fluted edges. Fold any excess dough over outside of pan, and pinch to secure to pan. (This will keep piecrust from sliding down pan as it bakes.) Line crust with aluminum foil, and fill with pie weights or dried beans.

Bake at 450° for 8 minutes. Remove weights and foil, and bake 3 to 4 more minutes or until golden brown. Remove from oven to a wire rack, and cool completely (about 15 minutes). Gently tap excess crust from sides of pan, using a rolling pin.

Spoon cheesecake mixture into cooled tart shell, spreading to edges. Arrange kiwifruit around outer edge of tart place raspberries in center.

Combine apricot jam and 1 Tbsp. water in a small microwave-safe glass dish. Microwave at HIGH 25 seconds. Stir until well blended. Pour apricot mixture through a fine wire-mesh strainer into a bowl discard solids. Brush fruit in tart with apricot mixture. Serve immediately.

*Apple jelly may be substituted. Decrease water to 2 tsp. in Step 5 and do not strain jelly mixture after heating.

Recipe Summary

  • 1 cup all-purpose flour
  • 1 cup rolled oats
  • ½ teaspoon baking powder
  • ⅓ cup packed brown sugar
  • ½ cup butter
  • 1 ¾ cups apple pie filling
  • 2 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 1 ½ teaspoons vanilla extract
  • 2 cups sour cream
  • 3 eggs

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, combine flour, oats, baking powder, brown sugar and butter. Press all but 3/4 cup of the crumb mixture into the bottom of a 10 inch round baking pan. Spread the fruit pie filling over the top and sprinkle with the remaining crumbs. Bake at 350 degrees F (175 degrees C) for 15 minutes. Remove from oven and let cool for 10 minutes.

In a large bowl, beat the cream cheese and sugar together. Add the vanilla and sour cream and beat until smooth. Beat in the eggs one at a time. Pour batter into the prepared crust. Place the pan in a large roasting pan and place in the oven. Fill the roasting pan with water to the 1 inch mark. Bake at 350 degrees F (175 degrees C) for 55 minutes. Remove cake from oven, cool to room temperature and refrigerate overnight.


How do you store this recipe and how long can it last? To store, keep in an air-tight container in the fridge. It will last up to 3 days, but the fruit juices will start to make the salad soggy.

Can this be made ahead of time? This dish is best when made the day of. If you need to make it a day ahead, we suggest preparing the berries (wash, dry, cut, etc.), and the cheesecake pudding separately, and store in the fridge until ready to combine and serve.

No-Bake Summer Berry Cheesecake!

A delicious Summer Berry Cheesecake with a Vanilla Cheesecake, Strawberries, Raspberries, Blueberries and Blackberries and a Buttery Biscuit Base!

I am in loooveeeee with this recipe. Honestly, its probably one of my new favourites. It is the epitome of summer in a cheesecake, and I love it. I realise its only nearly June, and we still have a high chance of the weather completely screwing us over for the actual summer, but I thought I would get ahead with it all. Also, after many many requests, I thought it was time to post something like this!

From the start, I wanted to make this a No-Bake Cheesecake because I thought it would be best for the fruit. My No-Bake cheesecakes tend to be the most popular sort of bake on my website, so I thought it would be perfect for this… and it was.

I did make the base of the Cheesecake a Vanilla one as I wanted to really taste the fruity flavour, but you could easily jazz it up by using a bit of coulis in it for example! The base cheesecake itself can be used as a No-Bake Vanilla Cheesecake, and you don’t have to do anything different to get it this way. Literally just leave out the fruit, and you have a delicious dessert.

On the other hand, why would you want to say no to some delicious fruit when its in its peak season?! Honestly… eating berries out of season is just a no for me. Usually they’re imported from a different country (and English strawberries are THE BEST) or they have no taste as they’re growing them to meet a demand, despite the lack of flavour.

I used Strawberries, Raspberries, Blueberries and Blackberries in this particular cheesecake, but you can use all of one, or just three, or two etc. Its honestly up to you, but I love this combination. They’re my favourite berries without having to de-stone anything like a cherry. I’ve made cheesecakes like this with just strawberries, or just blackberries, and they all work equally as well. Its quite similar in a way to my No-Bake Eton Mess Cheesecake for example.

I didn’t want to decorate this cheesecake like a usually do with allllll my other cheesecakes with swirls of cream around the edge. Instead I wanted to showcase the fruit itself, so wanted like a pile in the middle. When practicing this recipe to make sure it works, I tried several things. This included literally just piling the fruit on top, but its not the most practical as it can just fall everywhere. Therefore, they needed something to stick to, so I went with a pile of cream in the middle.

You don’t have to add the icing sugar to the cream if you don’t want, or you could use less, but its so easily adaptable. Fresh fruit is still going to be the best. I couldn’t resist the sprinkle of Freeze Dried Raspberries either as they’re just so pretty, so that happened.

I hope you guys enjoy this Cheesecake as much as My Taste Testers and I did… enjoy! X

Fresh Cherry Cheesecake

(9 votes, average: 4.11 out of 5)

Fresh sweet cherries top a classic cheesecake recipe with a graham cracker crust to delight your guests during the summertime.


Prepare the topping by combining the cherries, lemon juice, sugar, cornstarch and water in a large saucepan. Bring to a boil over medium-high heat. Boil for about 2 minutes. Remove from the heat and cool to room temperature before refrigerating.

Butter the bottom and sides of an 8 inch springform pan generously.

In the bowl of a food processor, combine the graham crackers and cinnamon and pulse into fine crumbs. Pour into a medium bowl and add the melted butter. Mix to combine then add the mixture to the bottom of your springform pan. Press the crumbs down using your fingers, covering the bottom evenly. Set the pan down over a large sheet of heavy duty aluminum foil and bring up the sides around the pan. Refrigerate while you prepare the filling.

Preheat your oven to 325 degrees.

In a large bowl, beat the cream cheese with an electric mixer on medium speed for at least 2 minutes until smooth, scraping sides down periodically. Add the eggs, one at a time and beat until combined. Add the sugar and continue to beat for 2 minutes. Add the sour cream, vanilla and lemon zest and beat for another minute until completely combined and smooth.

Pour the batter into the prepared crust. Smooth the top with an offset spatula and place the pan into a large baking dish. Boil about 4 to 6 cups of water. Pour the water into the baking dish surrounding the cheesecake until the water is about halfway up the side of the pan.

Carefully place the baking dish with the cheesecake into the oven. Bake for 45 minutes.
Shut the oven’s heat off and crack the door open at least 6 inches. Allow the cheesecake to cool in the oven for 15 minutes. Remove from the oven and allow it to continue to cool in the pan for another 15 minutes. Remove from the baking pan and refrigerate for at least 4 hours to overnight before serving.

To assemble the cheesecake, run a thin knife or spatula around the edge of the cheesecake. Unlock the springform pan and unmold the cake. Transfer to a serving dish. Top with the cherry topping, either spooning it on or arranging the cherries as you like. Use the remaining topping for serving.

Recipe: Life tastes better after a slice of Lemon passion fruit cheesecake

There is no place like home or the cheesecake factory and since we are under the Covid-19 lockdown, we decided to merge the two by whipping up Lemon passion fruit cheesecake at home. On Tuesdays we don’t wrestle with our inner demons, we just hug and eat cheesecake.

You see, life tastes better after a slice of dessert and if it promises a healthful nutrition profile, we are definitely game for it. Since there is nothing that we want more than love to cure Tuesday blues, except maybe cheesecake, here’s a recipe of Lemon passion fruit cheesecake for all those who like us don’t live near a bakery.

Ingredients for the base: ⁣

2 packets of dark chocolate biscuits (any vegan biscuit will do too) ⁣

1/4 cup of melted vegan margarine melted ⁣

⁣Ingredients for the filling: ⁣

200g of vegan cream cheese ⁣

2 tsp vanilla essence or extract ⁣

2 tbsp dairy free cream (can use coconut cream) ⁣

Ingredients for the topping:⁣

3-4 passion fruits (or 1 tin of passion fruit pulp)⁣

Preheat the oven to 200°C. In a food processor break up the biscuits. Add the melted vegan butter and combine again. Press the mixture into a spring form pan (20cm diameter) with a spoon and bake in the oven for 10 min until the base is golden.

Then remove the base from the oven and allow to cool. While the base bakes clean out the food processor and add all your filling ingredients. Process until smooth and creamy. Pour into the cooled base and place in the fridge overnight (or for at least 5 hours) until the filling is set.

Before serving, heat the passion fruit and sugar in a saucepan over medium heat and then allow to cool. Pour the cooled mixture over the cheesecake. Slice and serve.

(Recipe: Georgia, Instagram/abiteofvegan_)

Made of condensed soy milk and then pressing the resulting curds into blocks, in a cheese-making-like process, tofu is a silken soft food item which can be whipped up in various ways to appeal to your taste buds. Containing all the nine essential amino acids and a good source of protein, tofu wins the health department when compared to meat and cheese.

It is low in calories, high in carbohydrates and a valuable plant source of iron and calcium and the minerals manganese and phosphorous, apart from containing magnesium, copper, zinc and vitamin B1. As a good source of vitamin C, lemon promotes hydration, supports weight loss, improves skin quality, aids digestion, freshens breath and helps prevent kidney stones.

Maple syrup extract may dramatically increase the potency of antibiotics according to researchers at McGill University in Canada. Another study claims that consuming pure maple syrup extract may help protect against Alzheimer’s disease and amyotrophic lateral sclerosis (ALS), a neurodegenerative disorder affecting motor neurons and maintain neuronal integrity during aging.

Passion fruit not only has vitamin C which is an important antioxidant but also contains high levels of vitamin A which is important for skin, vision and the immune system. It gives your body several nutrients like calcium, magnesium, phosphorus, potassium and folate and has a lot of fiber as well.

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Fruit-Topped Cheesecake Recipes

As you know, the expression “cherry on top” means something above and beyond the expected. These fruit-topped cheesecakes are no exception: They’re rich, creamy and delicious—with the added awesomeness of fruit on top. We suggest you choose what’s in season. We’re talking cranberries and caramel apples for fall, scrumptious strawberry cheesecakes for summer—and minis and no-bake fruit-topped cheesecakes whenever you like. For how-to help, check out this article on How to Bake a Cheesecake.

As you know, the expression “cherry on top” means something above and beyond the expected. These fruit-topped cheesecakes are no exception: They’re rich, creamy and delicious—with the added awesomeness of fruit on top. We suggest you choose what’s in season. We’re talking cranberries and caramel apples for fall, scrumptious strawberry cheesecakes for summer—and minis and no-bake fruit-topped cheesecakes whenever you like. For how-to help, check out this article on How to Bake a Cheesecake.

Cheesecake Fresh Fruit Tarts

This is the perfect dessert to take to a function or gathering since the recipe makes lots, and they are as pretty as they are delicious. People always ask for the recipe!

Cream together the 8 ounce package of cream cheese, can of sweetened condensed milk, 1/4 cup of lemon juice, and 1 tsp vanilla. Mix well until the mixture is creamy and no lumps remain.

Spoon filling into baked tart shells. If they are regular sized tarts, you should have enough filling for 24 tarts.

Decorate the tarts with slices of fresh fruit. Here I’ve used kiwi, strawberry and pineapple. I usually use larger slices of fruit, but I had a helper who made these, so they are fine too. I would recommend a little more fruit on the top to look nice. You can also use a spoonful of canned pie filling if you want, but I really prefer the slices of fresh fruit. Once the tarts chill for a while, the filling sets up and is soft, but keeps it’s shape (doesn’t run) when you bite into the tart. Don’t they look nice? And they are so yummy, people will ask you how you made them.

This is the perfect dessert to take to a function or gathering since the recipe makes lots, and they are as pretty as they are delicious. People always ask for the recipe!

  • 24 baked tart shells
  • 1 package (250 g or 8 oz) cream cheese, softened
  • 1 can sweetened condensed milk
  • 1/4 cup bottled lemon juice
  • 1 1/2 tsp vanilla
  • fresh fruit for garnish - sliced strawberries and kiwis look nice
  1. Bake your tart shells. Meanwhile, set the cream cheese out to allow it to come to room temperature.
  2. In large mixer bowl, beat cream cheese until fluffy. Gradually beat in the sweetened condensed milk, then the lemon juice and vanilla and keep beating till smooth. You may have to scrape down the sides of the bowl a few times.
  3. Spoon filling into cooled tart shells. Chill 3 hours or until set. Garnish with fresh fruit before serving. Cover leftovers. Makes 24 tarts.

I made these once when I was spending part of a winter in Florida. I always buy frozen tart shells that come 12 to a box, each with their own little foil cup. To my surprise, the only tart shells I could find came in boxes of 8, and I found that they were much bigger than the tart shells I was used to. So I made a double batch of filling, and used almost all of it. They were almost too much to eat out of hand, but still tasted wonderful. So, use whatever tart shells you can find.


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