Cheesecake Fruit Salad
This delightful dessert combines the creaminess of cheesecake with fresh fruits, creating a light yet indulgent treat perfect for any occasion.
Ingredients
For the Fruit Salad
- 2 cups strawberries, hulled and sliced
- 1 cup grapes (red or green), halved
- 2 cups green apples, chopped
- 1 cup pineapple chunks (fresh or canned), drained
- 1 cup bananas, sliced Slice just before mixing to prevent browning
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar Adjust sweetness to taste
- 1/2 tsp vanilla extract
- 1 cup heavy whipping cream (chilled) Whip until stiff peaks form
For the Caramel Drizzle
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
Preparation
- Wash each fruit thoroughly under cold water, then prepare them by slicing, chopping, or halving as indicated.
- Combine all prepared fruits in a large mixing bowl.
Making the Cheesecake Filling
- In a mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually mix in the powdered sugar and vanilla extract until combined.
- In a separate bowl, whip the chilled heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it.
Combining and Chilling
- Pour the cheesecake filling over the mixed fruit and gently fold to coat the fruit evenly.
- Drizzle caramel sauce over the salad or serve it on the side.
- Cover the bowl with plastic wrap and refrigerate for at least one hour to allow flavors to meld.
Serving
- Serve in individual dessert cups or a large serving bowl, garnished with crushed graham crackers or a dollop of whipped cream if desired.
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Notes
Store leftovers in an airtight container for up to three days. For optimal freshness, keep uncombined fruits separate until serving.