A refreshing and creamy cheesecake topped with a vibrant fruit salad, perfect for any occasion.

1 1/2 cups graham cracker crumbs

1/4 cup sugar

1/2 cup butter, melted

2 (8 oz) packages cream cheese, softened

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy cream

1 tablespoon sugar

2 cups mixed fresh fruit (strawberries, blueberries, kiwi, pineapple, etc.)

1 tablespoon honey (optional)

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Preheat the oven to 325°F (165°C).
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form a crust. Bake for 8-10 minutes, then let it cool completely.
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream with 1 tablespoon of sugar until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined.
Spread the cheesecake filling evenly over the cooled crust. Refrigerate for at least 4 hours, or until the cheesecake is firm.
Just before serving, arrange the fresh fruit on top of the cheesecake. Drizzle with honey if desired.
Slice and enjoy!

If you prefer a different flavor for the crust, you can use crushed Oreo cookies or a nut-based crust like almonds or pecans.

This cheesecake can be made ahead of time and stored in the fridge for up to 3 days.

For a lighter option, replace the heavy cream with whipped coconut cream or a light whipped topping.

If using frozen fruit, thaw and drain it before adding it to the cheesecake.