Name: Cheesecake Fruit Salad Recipe
Prep time: 15 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 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; 8 oz cream cheese, softened; 1/2 cup powdered sugar; 1/2 tsp vanilla extract; 1 cup heavy whipping cream (chilled); 1/2 cup caramel sauce (store-bought or homemade)

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Introduction

This Cheesecake Fruit Salad combines fresh, vibrant fruits with a rich and creamy cheesecake filling, all topped with a luscious caramel drizzle. It’s a no-bake dessert that’s both refreshing and indulgent, perfect for warm days or anytime you want a simple yet impressive treat.

A clear glass dish filled with a layered fruit salad, showing distinct layers of fresh fruits. The bottom layer is made up of sliced green kiwis with visible seeds and a juicy texture. Above it, there is a layer of thick white yogurt or cream, smooth and creamy. On top, there is an arrangement of sliced red strawberries and small banana pieces, adding bright red and light yellow colors. The fruits look fresh and juicy with some shine. The dish is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 cup heavy whipping cream (chilled)
1/2 cup caramel sauce (store-bought or homemade)

Instructions

Step 1: Wash and prepare all the fruits by slicing, chopping, or halving as needed. Combine them in a large mixing bowl.
Step 2: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 3: Whip the chilled heavy cream in another bowl until stiff peaks form.
Step 4: Gently fold the whipped cream into the cream cheese mixture until fully combined to create the cheesecake filling.
Step 5: Pour the cheesecake filling over the mixed fruits and gently fold to coat the fruit evenly.
Step 6: Drizzle caramel sauce generously over the salad or serve it on the side.
Step 7: Refrigerate the salad for at least 1 hour before serving. Serve chilled with extra caramel drizzle or garnished with crushed graham crackers if desired.

Tips & Variations

Toss banana slices in lemon juice before adding to prevent browning.
Adjust sweetness by adding more powdered sugar to the cheesecake filling if you prefer a sweeter taste.
Use seasonal fruits to vary the salad throughout the year.
For extra texture, sprinkle crushed nuts or granola on top before serving.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 2 days. Because the salad contains fresh fruit and whipped cream, it’s best enjoyed fresh and should be eaten within a couple of days. Stir gently before serving again and add fresh caramel drizzle if desired.

How to Serve

A clear rectangular glass container filled with colorful chopped fruit pieces layered evenly. The top layer shows a mix of red strawberries, light green kiwi chunks, light yellow banana slices, and small round pale orange pieces that look like grapes, all close together and fresh. The fruit pieces have a shiny and juicy texture, with some small seeds visible on the strawberries. The container sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the salad a few hours ahead and refrigerate it. However, it’s best consumed within 24 to 48 hours to keep the fruit fresh and the cheesecake filling creamy.

Can I use other fruits in this salad?

Absolutely! This recipe is versatile and works well with many fruits such as blueberries, kiwi, peaches, or mango. Just choose your favorites or seasonal options for a personal touch.