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Cheesecake Fruit Salad

A delightful combination of bright, juicy fruit and a fluffy cheesecake-style cream, drizzled with caramel, making it a special yet easy dessert perfect for any occasion.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fruits
  • 2 cups strawberries, hulled and sliced
  • 2 cups green apples, chopped (toss with lemon juice to avoid browning)
  • 1 cup grapes (red or green), halved
  • 1 cup pineapple chunks, drained
  • 1 cup bananas, sliced (toss with lemon juice if not serving immediately)
Cheesecake Filling
  • 8 oz cream cheese, softened (room temperature) Ensure cream cheese is at room temperature for a smooth filling.
  • 1/2 cup powdered sugar (confectioners’ sugar) You can reduce to 1/3 cup for less sweetness.
  • 1/2 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled (very cold for best whipping) Use a cold metal bowl for best results.
Toppings
  • 1/2 cup caramel sauce (store-bought or homemade) Can serve on the side for customization.

Method
 

Preparation
  1. Wash and prep all fruit. Hull and slice strawberries. Chop apples and halve grapes. Drain the pineapple. Slice bananas last and toss with a little lemon juice to prevent browning. Place all prepped fruit in a large mixing bowl.
  2. In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla until silky and lump-free. Scrape the bowl down to fully incorporate.
  3. In a chilled bowl, whip the heavy cream to stiff peaks. A cold bowl and very cold cream make this easier. Watch closely to avoid overwhipping.
  4. Gently fold the whipped cream into the cream-cheese mixture until no large streaks remain.
  5. Pour the cheesecake mixture over the fruit and fold gently until every piece is coated, being careful not to overmix.
  6. Drizzle caramel sauce over the top or serve it on the side for guests to customize their servings.
  7. Chill the salad for at least 1 hour to help flavors meld.

Notes

For variations, swap half the cream cheese for Greek yogurt for a lighter version, or try vegan cream cheese for a non-dairy option. Serve in large bowls or individual cups.