Cheesecake Fruit Salad

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A refreshing, crowd-pleasing fusion of luscious cream cheese, juicy fresh fruits, a hint of caramel, and a little crunch, creating a no-bake dessert that vanishes fast at any get-together.

Prep Time15

Total Time45

Course: Dessert

Cuisine: American

Keyword: Easy

Servings: servings

Calories: 250kcal

Equipment

Mixing Bowl
Whisk
Spatula

Ingredients

Fruits

2 cups Strawberries, hulled and halved
2 cups Green apples, cored and diced
1 cup Red grapes, halved

Creamy Base

8 oz Cream cheese, softened
1 cup Powdered sugar
1 tsp Vanilla extract
1 cup Heavy whipping cream

Toppings

1 cup Granola or crushed graham crackers
1 cup Caramel sauce store-bought or homemade

Instructions

In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. This is your sweet, cheesecake-flavored base.
In a separate bowl, whip the heavy cream until stiff peaks form. This step adds lightness to your cheesecake mixture.
Gently fold the whipped cream into the cream cheese mixture. Take your time and use a spatula to ensure everything combines into a fluffy, silky base.
Prepare your fruit: hull and halve strawberries, core and dice apples, and slice grapes. Pat them dry with a paper towel to prevent excess moisture.
Add the fruit to the cheesecake mixture and carefully fold until evenly coated.
Spoon the salad into a serving bowl. Drizzle caramel sauce generously over the top.
Just before serving, sprinkle with granola or crushed graham crackers for extra crunch and a fun cheesecake-like finish.
Chill in the fridge for at least 30 minutes, or until ready to serve. This resting time allows flavors to meld and the mixture to thicken.

Notes

Use the freshest fruit possible for the best flavor and texture. Pat fruit dry before mixing in to avoid a watery salad.

Nutrition