Creamy Loaded Cheesecake Fruit Salad
A rich, creamy dessert loaded with fresh fruit and a luscious cheesecake filling.
Ingredients
Cheesecake Filling
225 g (8 oz) cream cheese, softened
1 cup (240 ml) heavy whipping cream
½ cup (60 g) powdered sugar
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice (optional, for brightness)
Fruit
2 cups strawberries, sliced
1 cup blueberries
1 cup raspberries
2 kiwis, peeled and diced
2 cups green or red grapes, halved
1 cup pineapple chunks
2 mandarin oranges, peeled and separated
2 bananas, sliced (add just before serving)
Optional Toppings
Crushed graham crackers or digestive biscuits
White chocolate chips
Mini marshmallows
Toasted coconut flakes
Chopped pecans or walnuts
Fresh mint leaves
Instructions
In a large bowl, beat the softened cream cheese until smooth.
Add the powdered sugar, vanilla, and lemon juice, then beat until creamy.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Wash and prepare all the fruit. Pat dry to prevent excess liquid.
Fold the fruit into the cheesecake mixture until evenly coated.
Refrigerate for at least 30–60 minutes before serving.
Just before serving, fold in the sliced bananas and sprinkle with graham cracker crumbs and any other desired toppings.
Tips
Add bananas at the last minute to keep them from browning.
Chill well for the best flavor and texture.
Store leftovers in the refrigerator for up to 2 days, although the fruit is freshest on the first day.
Serves: 8–10
Prep Time: 20 minutes
Chill Time: 30–60 minutes
