Cheesecake Fruit Salad with Caramel Drizzle Recipe

Introduction

This Cheesecake Fruit Salad is a delightful blend of fresh fruits and a creamy, sweet cheesecake filling. It’s an easy, no-bake dessert that’s perfect for summer gatherings or a refreshing treat any time of year.

Ingredients

• 2 cups strawberries, hulled and sliced
• 2 cups green apples, chopped
• 1 cup grapes (red or green), halved
• 1 cup pineapple chunks (fresh or canned), drained
• 1 cup bananas, sliced
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup heavy whipping cream (chilled)
• 1/2 cup caramel sauce (store-bought or homemade)

Instructions

1. Step 1: Prepare the fruit by washing and cutting the strawberries, apples, grapes, pineapple, and bananas as indicated.
2. Step 2: Place all the prepared fruit into a large mixing bowl.
3. Step 3: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
4. Step 4: In another bowl, whip the chilled heavy cream until stiff peaks form.
5. Step 5: Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
6. Step 6: Pour the cheesecake filling over the mixed fruits in the large bowl.
7. Step 7: Carefully fold the mixture to coat all the fruit evenly without crushing it.
8. Step 8: Drizzle caramel sauce generously over the salad or keep it on the side for serving.
9. Step 9: Cover and refrigerate the salad for at least 1 hour to allow flavors to meld and chill thoroughly.
10. Step 10: Serve chilled, optionally adding extra caramel drizzle or crushed graham crackers as a garnish.

Tips & Variations

• Use seasonal fruits like peaches or blueberries for a different flavor profile.
• Substitute honey for powdered sugar for a natural sweetener twist.
• Add a sprinkle of chopped nuts or shredded coconut for extra texture.
• To keep apples and bananas from browning, toss them briefly in lemon juice before mixing.

Storage

Store the fruit salad in an airtight container in the refrigerator for up to 2 days. The fruit may release some juice over time, so give it a gentle stir before serving. This salad is best enjoyed chilled and within a day for the freshest texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this fruit salad ahead of time?

Yes, you can prepare it up to a day in advance and keep it refrigerated. For best texture, add bananas just before serving to prevent browning.

Can I use a different type of fruit?

Absolutely! Feel free to swap in your favorite fruits or what you have on hand. Just try to balance sweet and tart flavors for the best taste.

Cheesecake Fruit Salad with Caramel Drizzle Recipe

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★★★★★

4.6 from 99 reviews

• Author: Olivia
• Total Time: 1 hour 20 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

Cheesecake Fruit Salad is a delightful and creamy dessert salad combining fresh fruits with a luscious cheesecake-flavored whipped cream dressing, topped with a rich caramel drizzle. It’s perfect for a refreshing, sweet treat that’s easy to make and visually appealing.

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Ingredients

Scale 1x2x3x

Fruit

• 2 cups strawberries, hulled and sliced
• 2 cups green apples, chopped
• 1 cup grapes (red or green), halved
• 1 cup pineapple chunks (fresh or canned), drained
• 1 cup bananas, sliced

Cheesecake Dressing

• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup heavy whipping cream (chilled)

Topping

• 1/2 cup caramel sauce (store-bought or homemade)

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Instructions

1. Prepare the Fruit: Wash all fruits thoroughly. Hull and slice the strawberries, chop the green apples, halve the grapes, drain the pineapple chunks, and slice the bananas as indicated.
2. Combine Fruits: Place all prepared fruits into a large mixing bowl and gently toss to combine evenly.
3. Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until the mixture is smooth and creamy.
4. Whip the Cream: In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form, ensuring it holds shape well.
5. Fold Cream into Filling: Carefully fold the whipped cream into the cream cheese mixture, mixing gently until fully blended and light.
6. Assemble the Salad: Pour the cheesecake filling over the mixed fruits in the large bowl.
7. Coat the Fruits: Gently fold the filling together with the fruit to evenly coat all pieces without mashing.
8. Add Caramel Drizzle: Drizzle the caramel sauce generously over the salad, or serve it on the side for individual portions.
9. Chill: Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the filling to set slightly.
10. Serve: Serve the salad chilled, optionally garnished with extra caramel drizzle or crushed graham crackers for added texture and flavor.

Notes

• Use fresh fruits for the best texture and flavor, but canned pineapple works well too if drained well.
• You can substitute caramel sauce with honey or chocolate syrup for variation.
• For a lighter version, use reduced-fat cream cheese and whipped topping instead of heavy cream.
• Prepare the salad a few hours ahead to allow the flavors to meld together perfectly.
• Protect the banana slices from browning by tossing them with a little lemon juice before adding.

• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: Cheesecake fruit salad, fruit salad dessert, creamy fruit salad, caramel fruit salad, no bake dessert, easy cheesecake salad