because every dessert is a little decadent

Cheesecake with Fresh Fruit Topping

These mini cheesecakes with fruit on top desserts are made using instant pudding. The base of each one is a tasty mixture of graham cracker crumbs, sugar, butter and a little cinnamon.

The filling combines lemon and cheesecake flavored instant puddings and whipped cream is added to make it creamy and airy. Lime peel and lemon instant pudding are used in the filling for this cheesecake with fruit on top, to add a citrus flavor, which is great with the tart fruit. The topping is fresh fruit. Cheesecake with fresh fruit topping is a light, refreshing, and very flavorful dessert. These cheesecakes are especially popular in the warmer months, when berries are in season and widely available.

If you wanted to, you could make one big cheesecake instead of four mini ones, in which case you will need a slightly bigger mold but the other steps are the same. If you are making a bigger cheesecake with fruit topping, use a spring form pie tin. Then you do not have to freeze the cheesecakes to make them set. You simple remove the sides of the cheesecake tin when it is well chilled.

Mouthwatering Cheesecake with Fresh Fruit Topping
Summary: Indulge yourself with these wonderful lemon and lime cheesecakes. Powdered sugar-sprinkled raspberries and blueberries make a gorgeous topping, and the cinnamon crust works very nicely here too.
Cuisine: American
Recipe type: Dessert
Serves or Makes: 4
Prep time: 
Total time: 
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 1 ½ cups graham cracker crumbs
  • 5 tablespoons melted unsalted butter
  • 1 package cheesecake flavor instant pudding
  • 1 package lemon flavor instant pudding
  • 1 ½ cups cold milk
  • 2 ½ cups whipped cream
  • Grated peel from 1 lime
  • 40 fresh raspberries
  • 40 fresh blueberries
  • 2 tablespoons powdered sugar
  1. Combine the sugar, cinnamon, graham cracker crumbs, and unsalted butter.
  2. Grease 4 molds or cups, which are about 3 inches across and press ¼ of the crust mixture on to the base of each one.
  3. Refrigerate for 20 minutes.
  4. Whisk the lime peel, milk, and pudding mixes for a couple of minutes, then gently fold in 2 cups of the whipped cream.
  5. Spoon this mixture over the crusts.
  6. Freeze the 4 molds for 30 minutes, and then unmold them by submerging the outside of the mold in hot water for a few seconds.
  7. If they do not come out easily, freeze them for a bit longer and try again.
  8. Top each cheesecake with the remaining whipped cream.
  9. Arrange 10 raspberries around the edge of each one and arrange the blueberries in the center.
  10. You might need more or less berries, depending on the size of your molds and the size of the berries.
  11. Sprinkle powdered sugar over the top and refrigerate the cheesecakes for 2 hours. Serve chilled.

Photo Description:

These cute little mini cheesecakes make a light, refreshing end to any meal. They are easy to make and they keep well in the refrigerator for a day, so make them ahead if you need to. These no bake mini cheesecakes have a crunchy, cinnamon infused crust, a lemon and lime flavored creamy filling and a whipped cream topping with fresh berries and a dusting of powdered sugar. Cheesecake with fruit on top is a great dessert after any kind of meal and these little cheesecakes look impressive and elegant. It is much better to use fresh berries to garnish these because they have a superior texture and they look better.

Leave a Reply

Your email address will not be published. Required fields are marked *

eighteen − eleven =

Rate this recipe:  

Sign up to our newsletter!

Custom Search