Description
A creamy cheesecake-inspired fruit salad with a crunchy caramel twist – perfect for a light, satisfying dessert.
Ingredients
- 2 cups strawberries, hulled and quartered
- 1 cup blueberries
- 1 cup pineapple chunks
- 1 cup grapes, halved
- 1 cup vanilla Greek yogurt
- 1/2 cup light cream cheese, softened
- 1/4 cup caramel sauce (plus extra for drizzling)
- 2 tbsp honey
- 1 tsp vanilla extract
- 1/2 cup crushed graham crackers or granola for crunch
- Fresh mint leaves for garnish (optional)
Instructions
- In a large bowl, whisk together vanilla Greek yogurt, softened cream cheese, caramel sauce, honey, and vanilla extract until smooth.
- Add strawberries, blueberries, pineapple chunks, and halved grapes to the bowl and gently fold to coat fruits evenly with the cheesecake mixture.
- Sprinkle crushed graham crackers or granola over the top and gently toss once more to distribute the crunch.
- Drizzle additional caramel sauce over the fruit salad for extra flavor.
- Garnish with fresh mint leaves if desired.
- Chill in the refrigerator for 15–20 minutes before serving to let flavors meld and cheesecake mixture firm up slightly.
Notes
- You can substitute any seasonal fruit—mango, kiwi, or banana work well.
- For extra texture, add chopped nuts like pecans or almonds.
- Use dairy‑free yogurt and cream cheese for a vegan version.
- Made ahead? Keep graham crackers separate until just before serving to preserve crunch.