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Cheesecake Fruit Salad

A refreshing and creamy dessert that combines the tang of cheesecake with fresh fruit, topped with crunchy granola or graham crackers.
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Prep Time 15 minutes
Total Time 2 hours
Servings: 8 servings
Course: Brunch, Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the fruit salad
  • 2 cups strawberries, hulled and quartered Fresh strawberries
  • 2 cups green apples, cored and diced (Granny Smith is ideal)
  • 2 cups red grapes, halved Seedless recommended
For the cheesecake filling
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup powdered sugar Reduce if less sweetness is desired
  • 1 tsp vanilla extract For flavor
  • 1 cup heavy whipping cream, chilled
For topping
  • 1 cup granola or crushed graham crackers For a crunchy topping
  • 1/2 cup caramel sauce For drizzling

Method
 

Preparation
  1. Rinse all fruit. Hull and quarter the strawberries, core and dice the green apples, and halve the grapes.
  2. Toss apples with a squeeze of lemon to prevent browning.
Make the filling
  1. In a large bowl, beat the softened cream cheese with powdered sugar and vanilla until smooth and lump-free.
  2. In a separate chilled bowl, whip the heavy cream until stiff peaks form.
  3. Fold the whipped cream into the cream cheese mixture gently until uniform.
Assembly
  1. Add the chopped fruit to the cheesecake filling and gently fold until coated.
  2. Cover and refrigerate for at least 1-2 hours to allow flavors to meld.
  3. Before serving, top with granola or crushed graham crackers and drizzle with caramel sauce.

Notes

Best served chilled. Pair with pound cake or shortbread cookies for a full dessert experience. For potlucks, consider individual servings in mason jars.