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Fruit Salad with Cheesecake Flavors

This Fruit Salad combines fresh summer fruits with a creamy cheesecake-style dressing for a light, spoonable dessert perfect for gatherings.
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Prep Time 15 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Side, Snack
Cuisine: American, Summer
Calories: 200
Ingredients Method Notes

Ingredients
  

Fruits
  • 6 ounces fresh raspberries
  • 1 pint ripe blueberries
  • 1 pound strawberries, hulled and quartered
  • 1 number banana, sliced into rounds Toss slices with lemon juice if not serving immediately to prevent browning.
Cheesecake Dressing
  • 8 ounces cream cheese, softened Should be at room temperature.
  • 1/4 cup granulated sugar Reduce by 1-2 tablespoons if using plain Greek yogurt.
  • 4 ounces strawberry yogurt Plain Greek or vanilla yogurt can be used.
  • 8 ounces whipped topping Store-bought or homemade stabilized whipped cream.

Method
 

Preparation
  1. Rinse all berries and strawberries under cold water and drain on paper towels or a clean kitchen towel. Pat dry.
  2. Hull and quarter the strawberries; slice the banana into rounds. Toss banana slices with lemon juice if you’re not serving immediately.
  3. In a large mixing bowl, beat the softened cream cheese with the granulated sugar until light and fluffy (about 1–2 minutes).
  4. Add the strawberry yogurt to the cream cheese mixture and blend until smooth and evenly colored.
  5. Gently fold the whipped topping into the cream cheese-yogurt mixture until uniform.
  6. Add the prepared strawberries, blueberries, raspberries, and banana to the bowl, folding carefully to coat the fruit without breaking it.
  7. Chill the salad for 15–30 minutes before serving.

Notes

Best served within 24–48 hours for optimal texture. Can be enjoyed as a topping for pancakes or served in glasses with granola.