Go Back

Caramel Crunch Cheesecake Fruit Salad

A delightful combination of creamy cheesecake bites and juicy fruits, topped with a crunchy caramel drizzle, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 1 hour
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cheesecake bites
  • 8 oz cream cheese, softened Use Neufchâtel for lower fat or vegan cream cheese for a dairy-free option.
  • 1/4 cup powdered sugar Cut to 3 tablespoons for less sweetness.
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream Use stabilized aquafaba for a vegan option.
Fruit salad
  • 2 cups strawberries, halved Can substitute with sliced peaches in summer.
  • 2 cups green grapes Seedless preferred.
  • 1 cup red grapes Adds color contrast.
Toppings
  • 1/2 cup caramel sauce Store-bought or homemade.
  • 1/4 cup crushed graham crackers or cookie crumbs Swap for gluten-free cookies if needed.
  • 1/4 cup chopped peanuts or pecans Use sunflower seeds for nut-free.
  • 1/4 cup white chocolate drizzle Melted white chocolate or store-bought drizzle.

Method
 

Preparation
  1. Soften the cream cheese: leave it at room temperature about 20–30 minutes so it mixes smoothly.
  2. Beat cream cheese, powdered sugar, and vanilla in a bowl until smooth and cream-colored.
  3. In a separate chilled bowl, whip the heavy cream to stiff peaks.
  4. Fold the whipped cream gently into the cream cheese mixture with a spatula until no streaks remain.
  5. Press the cheesecake mixture into a small square dish or shallow pan to about 1-inch thickness. Chill for 30 minutes until firm.
  6. Remove the chilled cheesecake slab and cut into small bite-sized squares (about 1-inch).
  7. In a serving bowl, arrange the halved strawberries, green grapes, and red grapes.
  8. Tuck cheesecake bites evenly among the fruit.
  9. Sprinkle crushed graham crackers over the top.
  10. Scatter chopped peanuts or pecans for crunch.
  11. Drizzle caramel sauce and finish with a white chocolate drizzle.
  12. Serve immediately, or refrigerate for another 30 minutes for an extra-chilled dessert.

Notes

Store leftovers in an airtight container for up to 2 days. Best eaten within 24 hours. Can freeze uncut cheesecake mixture for up to 1 month.