Cheesecake Fruit Salad
A delightful mix of fresh fruits and creamy cheesecake filling, perfect for parties, picnics, or as a sweet treat.
Ingredients
For the cheesecake filling
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
For the salad
- 1/2 cup graham cracker crumbs optional
- 1 cup strawberries, washed and hulled
- 1 cup grapes (green or red)
- 1 cup pineapple, chopped
- Additional fruits of choice (kiwi, blueberries, etc.)
For drizzling and garnish
- Caramel sauce
- White chocolate (melted)
- Crushed nuts optional, for garnish
Instructions
Preparation
- In a large bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar, vanilla extract, and lemon juice, then beat until well combined.
- Add the heavy cream and continue beating until the mixture becomes smooth and fluffy.
Assembly
- In a large serving dish or individual containers, arrange the mixed fruits.
- Scoop spoonfuls of the cheesecake filling and place it over the fruits.
Drizzle and garnish
- Drizzle caramel sauce and melted white chocolate over the salad.
- Sprinkle crushed nuts over the top.
- Optionally, roll the filling in graham cracker crumbs or serve with graham cracker crust.
Chill and serve
- Chill for at least 30 minutes before serving.
- Serve chilled in individual bowls or a large serving dish.
Notes
Store leftovers in an airtight container in the refrigerator. Best eaten within 2-3 days to enjoy fresh fruits. You can prepare the cheesecake filling a day in advance.