Condensed Milk Fruit Salad Cheesecake
If your tastebuds have been stuck in a loop of the usual chocolate this and vanilla that, this cheesecake is about to reroute your whole dessert GPS. It’s rich without being heavy, sweet but fresh, and so ridiculously simple it feels like cheating. And the best part? It tastes like summer met a cheesecake and brought a fruit salad to the party.
This recipe is exactly what happens when you want something that feels like effort… but takes barely any. No oven. No water bath. No chance of cracking. Just a few staple ingredients, a little stirring, and some fridge time.
Let’s get into it.
What You’ll Need
Here’s everything you need to make this creamy, fruity, chilled dessert. You probably have most of this in your pantry or fridge already.
| Ingredient | Amount |
|---|---|
| Plain sweet biscuits (Marie/digestives) | 200g |
| Butter (melted) | 100g |
| Cream cheese (softened) | 500g |
| Sweetened condensed milk | 395g (1 can) |
| Vanilla essence | 1 tsp |
| Gelatine powder | 3 tsp |
| Boiling water | 2 tbsp |
| Thickened cream (whipped) | 300ml |
| Fruit salad in juice (drained) | 820g can |
Note: Go for fruit salad canned in juice, not syrup. The syrup version is too sweet and will throw off the balance.
Tools You’ll Need
You don’t need fancy baking gear for this one, just the basics.
- 24cm springform cake tin
- Baking paper
- Mixing bowls
- Electric mixer or whisk
- Spatula
- Measuring spoons
- Small heatproof bowl (for gelatine)
- Food processor (or a ziplock bag + rolling pin)
Pro Tips
These are the tips I wish someone had told me the first time I made this. Not critical, but definitely game-changers.
- Use baking paper to line the sides of your tin. It makes removing the cheesecake so much easier (and prettier).
- Chill your bowl before whipping cream. It helps the cream whip faster and gives you better peaks.
- Drain that fruit salad really well. Like, really well. Extra juice = a runny mess.
- Use a glass or measuring cup to press the biscuit base. Your fingers will warm the butter, and the base might not set as firm.
- Don’t rush the setting time. Even though it might feel ready after 4 hours, give it overnight for the cleanest slice.
Substitutions and Variations
If you’re missing something or just want to put your own spin on it, here’s where you can play.
| Original Ingredient | Swap With |
|---|---|
| Marie or digestives | Graham crackers, shortbread, or Biscoff |
| Fruit salad in juice | Fresh mango, banana, or berries |
| Gelatine | Agar agar (for vegetarian-friendly option) |
| Vanilla essence | Vanilla bean paste or almond extract |
| Thickened cream | Whipping cream (just whip it yourself) |
You can also:
- Add lemon zest or a splash of citrus juice for brightness.
- Swap the base with crushed ginger snaps if you want spice.
- Layer in extra fruit (fresh or dried) in the middle for texture.
Make Ahead Tips
You can absolutely make this the day before you need it. In fact, I recommend it. This isn’t a last-minute dessert—give it at least 8 hours in the fridge so it sets completely.
Once it’s set, just keep it covered with plastic wrap in the fridge until you’re ready to serve.
Instructions
This is a straight-up, no-stress, low-mess situation. Here’s exactly what to do:
Step 1: Prepare the tin
Lightly grease the base and sides of your springform pan. Line both with baking paper.
Step 2: Make the base
Crush your biscuits in a food processor (or bash in a ziplock with a rolling pin) until they look like sand. Mix the crumbs with melted butter. Press this mixture firmly into the base of the pan. Use a glass to flatten it evenly. Pop the pan into the fridge to chill for 30 minutes.
Step 3: Mix the filling
In a large bowl, beat the cream cheese until smooth. Add the condensed milk and vanilla, and beat until creamy and lump-free.
Step 4: Dissolve the gelatine
In a small bowl, sprinkle gelatine over boiling water. Whisk it with a fork until fully dissolved and clear. Let it cool slightly (not too long or it’ll set). Stir it into the cream cheese mixture.
Step 5: Fold in whipped cream
Gently fold in your whipped cream using a spatula. Don’t beat it. You want to keep the air in the mixture.
Step 6: Layer and add fruit
Pour half the mixture onto your chilled base. Spread it evenly. Scatter the drained fruit salad evenly across the surface. Then pour over the rest of the cheesecake filling and smooth it out.
Step 7: Chill and set
Place the cheesecake in the fridge and let it set for at least 4 hours. Overnight is best.
Step 8: Serve
Remove from springform pan, peel off the baking paper, and transfer to a serving plate. Slice and enjoy!
Leftovers and Storage
Store any leftover slices in an airtight container in the fridge for up to 3 days. This cheesecake does not freeze well. Freezing will mess with the texture and create a watery topping when thawed.
If your household is like mine, it probably won’t last that long anyway.
Additional Details
Nutrition Breakdown (per slice, based on 12 servings)
| Nutrient | Approx. Amount |
|---|---|
| Calories | 390–420 kcal |
| Protein | 5–6g |
| Carbohydrates | 36–40g |
| Sugars | 28–30g |
| Fat | 25–28g |
| Saturated Fat | 15g |
| Fiber | 1g |
This is an estimate and varies slightly depending on your brand of ingredients and fruit type.
Diet Swaps
If you’re trying to adapt this for dietary needs:
- Gluten-free: Use gluten-free biscuits for the base.
- Vegetarian: Use agar agar instead of gelatine.
- Lower sugar: Try using no-added-sugar canned fruit and low-fat cream cheese, though the texture and flavor may change slightly.
Meal Pairing Suggestions
This cheesecake is great after a spicy or savory meal. If you’re doing a dinner party, pair it with:
- Grilled salmon with herb rice
- Chicken shawarma and salad
- Light veggie pasta
The cool, fruity finish balances out heavy or spice-forward mains beautifully.
Cooking Time Efficiency Tips
If you’re short on time:
- Use pre-whipped cream (from the store, not the can) to save a few minutes.
- Prepare your biscuit base and fruit salad the night before, then just assemble the next morning.
- Chill the entire bowl and mixer beaters before whipping cream to make it faster.
FAQ
Can I skip the gelatine?
Technically yes, but your cheesecake won’t set firmly and will be more like a mousse. Still tasty, just softer.
Can I use fresh fruit instead of canned?
Absolutely. Go for mango, kiwi, or berries. Just be sure to pat them dry or let them sit in a strainer to get rid of extra moisture.
How do I avoid lumps in the filling?
Start with room-temp cream cheese and beat it thoroughly before adding anything else. Cold cream cheese is the #1 cause of lumps.
Is this safe to leave out at room temp?
Not for long. It’s a dairy-based dessert, so serve it chilled and pop it back into the fridge after an hour or so.
Can I make it in a pie tin instead of springform?
Yes, but getting it out neatly will be trickier. Springform pans give that clean, lifted edge.
Wrap Up
This isn’t the kind of dessert that tries to be impressive. It just is.
It’s easy, it’s creamy, and it gives total retro vibes with a modern, fresh twist. If you’ve got a can of condensed milk and some fruit salad hiding in your pantry, you’re already halfway there. Make it tonight, let it chill, and tomorrow you’ve got a showstopper with zero oven drama.
Let me know in the comments if you give this a go—and if you make any swaps or tweaks, definitely share! I’m always curious how you guys spin it.
Now go chill (literally and figuratively).
