Description
A delightful Cheesecake Fruit Salad combining fresh, vibrant fruits with a creamy cheesecake filling and a luscious caramel drizzle. This no-cook dessert is perfect for gatherings or a refreshing treat any time of the year.
Ingredients
Scale
Fruit
- 2 cups strawberries, hulled and sliced
- 2 cups green apples, chopped
- 1 cup grapes (red or green), halved
- 1 cup pineapple chunks (fresh or canned), drained
- 1 cup bananas, sliced
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup heavy whipping cream (chilled)
Extras
- 1/2 cup caramel sauce (store-bought or homemade)
Instructions
- Prepare the Fruit: Wash and prep all the fruits by slicing, chopping, or halving as required to ensure uniform sizes and ease of mixing.
- Combine Fruits: Place all prepped fruits into a large mixing bowl to combine evenly.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
- Whip Heavy Cream: In another bowl, whip the chilled heavy cream until stiff peaks form, ensuring a light and airy texture.
- Fold Filling Together: Gently fold the whipped cream into the cream cheese mixture carefully to keep the mixture light and fluffy without deflating the whipped cream.
- Assemble the Salad: Pour the cheesecake filling over the mixed fruits in the large bowl.
- Coat the Fruit: Gently fold the filling into the fruit, ensuring all pieces are evenly coated without crushing the fruit.
- Add Caramel Drizzle: Drizzle caramel sauce generously over the fruit salad or serve it on the side for added sweetness and flavor contrast.
- Chill: Refrigerate the assembled salad for at least 1 hour to allow the flavors to meld and the filling to set.
- Serve: Serve the salad chilled, optionally garnished with extra caramel drizzle or crushed graham crackers for added texture.
Notes
- Use fresh fruits for best flavor and texture; canned pineapple should be well-drained.
- For a lighter version, substitute the heavy cream with whipped coconut cream (vegan alternative).
- Bananas may brown if mixed too early; consider adding last or just before serving if preferred.
- The salad keeps well refrigerated for up to 2 days but is best consumed fresh for optimal fruit texture.
- Optional garnish ideas include crushed graham crackers or toasted nuts for crunch.
