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Cheesecake Fruit Salad

This delightful Cheesecake Fruit Salad mixes sweet cream with fresh fruit, making it a light dessert perfect for parties or family snacks.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cream Base
  • 8 oz cream cheese, softened Use room temperature for smooth mixing.
  • 1/3 cup powdered sugar Adjust sweetness to taste.
  • 1 teaspoon vanilla extract For flavor enhancement.
  • 1 cup vanilla Greek yogurt Can be swapped with plain Greek yogurt.
  • 1 cup heavy whipping cream Whip until stiff peaks form.
Fruits
  • 1/2 cup strawberries, hulled and sliced Fresh and ripe.
  • 1/2 cup blueberries Choose firm berries.
  • 1/2 cup grapes, halved Seedless preferred.
  • 1/2 cup pineapple chunks Fresh or canned, drained.
  • 1 large banana, sliced Tossed with lemon juice.
  • 1 tablespoon lemon juice To prevent banana browning.

Method
 

Preparation
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Add powdered sugar and vanilla extract, mixing thoroughly until fully combined.
  3. Stir in the vanilla Greek yogurt to create a creamy, smooth cheesecake mixture.
  4. In a separate bowl, beat the heavy whipping cream until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture.
  6. In a small bowl, toss the sliced banana with lemon juice.
  7. Carefully fold all the fruits into the cheesecake mixture.
  8. Refrigerate for at least 30 minutes before serving.

Notes

For best texture, use room-temperature cream cheese and cold whipping cream. This salad can be made ahead of time and stored in an airtight container for up to 3 days. Do not freeze.