Chilled Cheesecake Fruit Salad
A light and creamy cheesecake fruit salad that combines fresh fruit with a fluffy cheesecake mixture, perfect for summer gatherings and potlucks.
Ingredients
Cheesecake Base
- 8 oz cream cheese, softened (room temperature)
- 1/2 cup granulated sugar Reduce to 1/4 cup for lower sugar option.
- 1 tsp vanilla extract
- 1 cup whipped topping (like Cool Whip) or whipped cream For a fresher flavor.
Fruits
- 2 cups mixed fresh fruit (strawberries, blueberries, kiwi, pineapple, etc.) Use seasonal fruits.
Optional Topping
- 1/2 cup granola Optional for crunch.
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese, sugar, and vanilla extract until completely smooth and lump-free.
- Gently fold in the whipped topping until the mixture is light and evenly combined.
- Place the fresh fruit in a large bowl. Pour the cheesecake mixture over the fruit. Using a spatula, fold the fruit and cheesecake mixture together gently.
- If you want crunch, sprinkle granola over the top just before serving.
- Serve immediately or cover and chill for 30–60 minutes to let flavors meld.
Notes
Store leftovers in an airtight container for up to 2–3 days. Do not freeze as it changes the texture. Keep fruit dry before mixing to prevent a watery salad. Pre-chill bowl and tools if in a warm climate.