Description
This Cheesecake Fruit Salad is a creamy, refreshing dessert that combines rich cheesecake flavors with a variety of fresh fruits. Easy to make and customizable, it’s perfect for any occasion and can be enhanced with optional toppings like mini marshmallows, nuts, and coconut. Enjoy it chilled for a delightful treat!
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 2 cups mixed fresh fruit (strawberries, blueberries, kiwi, pineapple, etc.)
- 1 cup mini marshmallows (optional)
- 1/2 cup chopped nuts (walnuts or pecans, optional)
- 1/4 cup shredded coconut (optional)
- Fresh mint leaves for garnish (optional)
Instructions
- Start by gathering all your ingredients on the counter. Its always easier to have everything within reach when youre cooking.
- In a large mixing bowl, add the softened cream cheese. Make sure its at room temperature; this will help it blend smoothly.
- Using an electric mixer, beat the cream cheese on medium speed until its creamy and smooth (about 2-3 minutes).
- Gradually add the powdered sugar to the cream cheese mixture, mixing until fully incorporated and smooth.
- Add the vanilla extract and sour cream to the bowl, beating until well combined.
- Set the cheesecake mixture aside and taste to adjust sweetness if desired.
- Wash all fresh fruit thoroughly under cold water.
- Remove the green tops from strawberries and slice them into quarters. Rinse blueberries and set aside.
- Peel kiwi and chop into bite-sized pieces.
- For pineapple, cut off the skin and core, then chop into small chunks (or use drained canned pineapple).
- Place all prepared fruit in a large mixing bowl. If using, add mini marshmallows, nuts, or shredded coconut.
- Gently mix the fruit and additional ingredients together, being careful not to mash the fruit.
- Gently fold the cheesecake mixture into the bowl of fruit using a spatula.
- Be careful to avoid breaking up the fruit too much; you want it coated without losing shape.
- Taste and add more powdered sugar if needed.
- Cover the bowl with plastic wrap or transfer to a serving dish and cover.
- Refrigerate for at least 1 hour to allow flavors to meld and the salad to firm up.
- If made ahead, it can be stored in the fridge for up to 24 hours, but best enjoyed fresh.
- Remove the salad from the refrigerator when ready to serve.
- Garnish with chopped nuts, shredded coconut, or fresh mint leaves for a beautiful presentation.
- Serve into individual bowls with a large spoon or ladle.
Notes
- Feel free to customize the fruit based on seasonal availability or personal preference.
- The optional ingredients like mini marshmallows, nuts, and coconut can add extra texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes