Cheesecake Fruit Salad

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Description:
Cheesecake Fruit Salad is a rich, creamy, no-bake dessert made with a luscious cheesecake-flavored cream and a colorful mix of fresh fruits. It’s a light yet indulgent treat that’s perfect for summer parties, brunches, or any time you want to impress without the fuss.

Origin:
A hybrid between classic fruit salad and no-bake cheesecake, this dish became popular in the U.S. as a refreshing, crowd-pleasing dessert, often seen at potlucks, baby showers, and BBQs.

Ingredients Quantity (Serves 8–10)

For the Cheesecake Cream

  • 8 oz (226g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream (or 1 tub whipped topping)

Fruits (Feel free to mix & match)

  • 1 cup strawberries, sliced
  • 1 cup blueberries
  • 1 cup grapes, halved
  • 2 kiwis, peeled and sliced
  • 1 cup pineapple chunks (fresh or canned, drained)
  • 1 banana, sliced (add just before serving)
  • 1 apple or pear, diced (optional)

Ingredients Optional

  • 1 tbsp lemon juice (to keep fruits fresh)
  • Mini marshmallows (½ cup for extra fun)
  • Crushed graham crackers (sprinkle on top for cheesecake vibes)
  • Coconut flakes or chopped nuts for texture
  • A swirl of strawberry or raspberry jam in the cream

Instructions

  1. In a large bowl, beat softened cream cheese until smooth and fluffy.
  2. Add powdered sugar and vanilla, beat until creamy.
  3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture until combined (or just fold in whipped topping if using).
  4. Wash and prep all fruits. Pat dry to avoid watering down the salad.
  5. Gently fold fruits into the cheesecake mixture. Add bananas and apples last to keep them from browning.
  6. Chill for at least 30 minutes before serving.
  7. Optional: Top with graham cracker crumbs, extra fruit, or a drizzle of fruit syrup before serving.

Tips for Success
Use firm, fresh fruits for the best texture.
Chill before serving — it helps the flavors come together.
Avoid overly juicy fruits like watermelon unless serving immediately.
Add a little lemon juice to bananas and apples to prevent browning.

Recommendation
Serve in a trifle bowl or parfait glasses for a stunning presentation. Great for brunches, potlucks, or as a light dessert after heavy meals.

Nutrition (Per Serving – approx. 1 cup)
Calories: 220 kcal
Fat: 14g
Carbohydrates: 20g
Sugar: 15g
Protein: 3g
Fiber: 2g
Sodium: 50mg

Want a tropical version with mango and coconut? Or a low-sugar variation? I can customize it for you!

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