Fruit Salad Cheesecake

In a bowl, combine crushed graham crackers and melted butter. Press firmly into the bottom of an 8-inch springform pan and refrigerate for 20–30 minutes.

Using a stand mixer or hand mixer, beat cream cheese until smooth. Add condensed milk, vanilla, and lemon juice, then mix until well combined.

In a separate bowl, whip the chilled NESTLÉ All Purpose Cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and evenly combined.

Bloom gelatin in cold water for 5 minutes, then gently heat until dissolved. Stir a few tablespoons of the cheesecake mixture into the gelatin, then gradually fold it back into the remaining filling. Pour over the prepared crust and refrigerate for at least 6 hours or overnight.

Arrange the well-drained fruit cocktail, mango, kiwi, and strawberries over the chilled cheesecake. Refrigerate until ready to serve.