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Cheesecake Fruit Salad
Caroline

Cheesecake Fruit Salad

A creamy, refreshing fruit salad made with a light cheesecake-style filling and finished with a sweet caramel drizzle. Perfect for potlucks, holidays, or an easy no-bake dessert.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups strawberries, hulled and sliced
  • 2 cups green apples, chopped
  • 1 cup grapes, halved
  • 1 cup pineapple chunks, drained
  • 1 cup bananas, sliced
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 1/2 cup caramel sauce

Equipment

  • large mixing bowl
  • medium mixing bowl
  • Electric mixer or hand whisk
  • Rubber spatula
  • measuring cups and spoons

Method
 

  1. Wash, peel, and cut all fruits as needed. Combine strawberries, apples, grapes, pineapple, and bananas in a large mixing bowl.
  2. Beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  3. In a separate bowl, whip the chilled heavy cream until stiff peaks form.
  4. Gently fold the whipped cream into the cream cheese mixture until fully combined.
  5. Pour the cheesecake filling over the prepared fruit and fold gently until all fruit is evenly coated.
  6. Drizzle caramel sauce over the top or serve on the side. Refrigerate for at least 1 hour before serving. Serve chilled.

Notes

Toss banana slices lightly in lemon juice to prevent browning. Use well-drained fruit to avoid excess moisture. Adjust sweetness by adding more powdered sugar if desired. Best served fresh for optimal texture and flavor.