Cheesecake Fruit Salad
A creamy, fuss-free dessert that's perfect for potlucks and gatherings, featuring fresh fruit mixed with a light cheesecake base.
Ingredients
For the cheesecake base
- 8 oz cream cheese, softened Room temperature is best
- 1 cup whipped topping Store-bought Cool Whip or freshly whipped heavy cream
- 1/4 cup granulated sugar Adjust to taste; powdered sugar works if preferred
- 1 tsp vanilla extract Or vanilla bean paste for extra depth
For the fruit
- 2 cups mixed fresh fruits Strawberries, blueberries, kiwi, and bananas are classic
Instructions
Preparation
- Place the softened cream cheese in a mixing bowl. Add the sugar and vanilla extract. Beat with a hand mixer or whisk until completely smooth and lump-free.
- Gently fold in the whipped topping with a spatula until the mixture is light and homogenous. Avoid overmixing to retain fluff.
- In a separate bowl, wash and cut your fruits. Keep softer fruits (like bananas) separate until the last minute to prevent sogginess.
- Add the fruit to the cream cheese mixture and fold until the fruit is evenly coated. Adjust sweetness if needed.
- Cover and chill in the refrigerator for at least 30 minutes to let the flavors meld and mixture firm slightly. Serve chilled.
Notes
Serve in a large glass bowl for gatherings or portion into individual cups. Add crushed graham cracker crumbs for texture. Lasts up to 48 hours in the fridge; for best quality, add bananas just before serving.