Cheesecake Fruit Salad Recipe

Ingredients:

(Serves 8–10)

Cheesecake Filling:

8 oz cream cheese, softened

¼ cup powdered sugar

1 tsp vanilla extract

½ cup heavy whipping cream (or whipped topping like Cool Whip)

Fruit Mixture:

2 cups fresh strawberries, diced

2 cups fresh pineapple chunks

2 kiwis, peeled and diced

1 cup seedless red grapes, halved

1 banana, sliced (optional)

Optional Toppings:

Whipped cream

Fresh mint leaves

Crushed graham crackers or cookie crumbles

Instructions:

Prepare the Cheesecake Base:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, then mix well until fully combined.

Whip the Cream:

In a separate bowl, whip the heavy cream using a hand mixer or stand mixer until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture in two batches, stirring carefully until smooth and fluffy.

Chop and Combine the Fruit:

While preparing the base, dice all the fruits and place them in a large mixing bowl. If using banana, add it last to prevent browning too quickly.

Fold in the Cheesecake Mixture:

Add the cheesecake filling to the bowl of chopped fruit. Use a spatula to gently fold everything together until the fruit is evenly coated.

Chill Before Serving:

Cover the salad and refrigerate for at least 1 hour to allow the flavors to meld and the texture to firm up.

Garnish and Serve:

Before serving, top with additional whipped cream, fresh mint, or crushed graham crackers for extra cheesecake flair.