Cheesecake Fruit Salad
A refreshing and delightful dessert that blends creamy cheesecake with a colorful array of fresh fruits.
Ingredients
Fresh Fruits
- 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 last to prevent browning
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup heavy whipping cream (chilled)
Drizzle
- 1/2 cup caramel sauce (store-bought or homemade) For drizzling over top
Instructions
Preparation
- Wash all the fruits thoroughly under cold water.
- Slice strawberries, halve grapes, chop green apples, and prepare pineapple chunks. Slice bananas last to prevent browning.
- Place all prepared fruits into a large mixing bowl and set aside.
Make Cheesecake Filling
- In a separate bowl, beat softened cream cheese until smooth and creamy.
- Gradually add powdered sugar, mixing well to combine.
- Add vanilla extract and mix until evenly distributed.
- In another bowl, whip chilled heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture.
Combine
- Pour the cheesecake filling over the mixed fruit in the large bowl and gently fold to coat the fruit evenly.
- Drizzle caramel sauce over the top, mixing in or serving on the side.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
Serve
- Serve in small dessert bowls or cups and garnish with mint leaves, if desired.
- Consider serving with graham cracker crumbs or crumbled cookies for added crunch.
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Notes
For the best flavor, always use fresh fruits. Chill mixing bowls and utensils before making the whipped cream for better results. The salad can be stored in an airtight container in the refrigerator for 2-3 days.