This whipped cream cheesecake recipe is a non-cooked filling that goes onto a pre-cooked crust. It is topped with beautiful, colorful fresh fruit and a glaze. A truly light, fluffy delicious dessert!
Preheat oven to 350 degrees F.
Grease a 10 inch springform pan with butter.
Combine the wafer crumbs, sugar and melted butter together in a small bowl.
Transfer to the springform pan and use your fingertips to press down the crust to the bottom of the pan.
Place into the preheated oven and bake for 10-12 minutes.
Remove and let cool completely before putting in the filling.
Put your mixing bowl and beaters into the freezer for 15 minutes.
Pour the heavy cream into the chilled mixing bowl and beat until the cream has formed stiff peaks. Place int the refrigerator while you prepare the rest of the filling.
In a large mixing bowl, using an electric mixer, beat the cream cheese until smooth. Add the vanilla and confectioners' sugar and beat in until light and fluffy.
Remove the whipped cream from the refrigerator and fold into the cream cheese mixture.
Spoon onto the cooled cooked crust. Cover with plastic wrap and refrigerate for at least 4 hours.
Arrange a layer of grape halves on the cheesecake.
Scatter the strawberries and blueberries on top.
Spoon the glaze over the fruit.
In a small saucepan stir together the lemon juice, white grape juice, sugar and cornstarch.
Heat over medium and bring to a boil, stirring. Cook until clear and thick.
Cool to room temperature before spooning onto the fruit.
Place the assembled cheesecake bake into the refrigerator for at least one hour before serving.