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Cheesecake Fruit Salad

A light and indulgent fruit salad dressed in a cheesecake-like cream, perfect for potlucks and summer gatherings.
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Prep Time 10 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 160
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 cups mixed fresh fruit Suggested: strawberries, blueberries, kiwi; can substitute with mango, peaches, grapes, or diced apples.
Cream Mixture
  • 1 cup cream cheese, softened Full-fat for creaminess; for lighter version, use Neufchâtel or light cream cheese.
  • 1/2 cup Greek yogurt Plain, thick yogurt preferred; can swap for sour cream.
  • 1/4 cup powdered sugar Can substitute with honey or maple syrup (start with 2 tbsp) but note texture change.
  • 1 teaspoon vanilla extract Enhances the cheesecake flavor.
  • 1 tablespoon lemon juice Brightens the dressing and helps prevent fruit browning.

Method
 

Preparation
  1. Put the softened cream cheese in a medium bowl. Beat with a whisk or electric mixer until smooth and lump-free.
  2. Add the Greek yogurt, powdered sugar, vanilla extract, and lemon juice. Mix until the dressing is silky and fully combined. Taste and adjust sweetness or lemon if needed.
  3. In a large mixing bowl, place the mixed fresh fruit. Chop larger fruits (strawberries, kiwi) into bite-sized pieces.
  4. Pour the cream cheese dressing over the fruit. Gently fold the dressing into the fruit with a rubber spatula or wooden spoon so pieces stay intact.
  5. Serve immediately for best texture, or chill in the refrigerator for 30 minutes to let flavors meld. If chilled, give it a gentle stir before serving.

Notes

For best texture, serve immediately. Can be stored in an airtight container for up to 48 hours. If juices have collected, stir before serving.