Description
A delightful and creamy cheesecake fruit salad combining fresh, vibrant fruits with a rich cheesecake-flavored dressing, topped with caramel sauce for a sweet finishing touch. Perfect for parties, potlucks, or a refreshing dessert.
Ingredients
Scale
Fruit
- 2 cups strawberries, hulled and sliced
- 2 cups green apples, chopped
- 1 cup grapes, halved
- 1 cup pineapple chunks
- 1 cup bananas, sliced
Cheesecake Dressing
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
Topping
- 1/2 cup caramel sauce
Instructions
- Prepare the Fruit: Wash all fresh fruits thoroughly. Hull and slice the strawberries, chop the green apples into bite-sized pieces, halve the grapes, chunk the pineapple, and slice the bananas. Combine all the prepared fruits in a large mixing bowl.
- Make the Cheesecake Dressing: In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy. In another bowl, whip the chilled heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until fully incorporated and fluffy.
- Combine Fruit and Dressing: Pour the cheesecake dressing over the bowl of mixed fruit. Gently toss the fruit and dressing together to coat the fruit evenly without mashing it.
- Finish with Caramel Sauce: Drizzle caramel sauce over the top of the salad or serve it on the side, allowing guests to add as much as they like.
- Chill Before Serving: Cover the fruit salad and refrigerate it for at least one hour to let the flavors meld and to serve it chilled for the best taste and texture.
Notes
- Use fresh, ripe fruits for the best flavor and texture.
- To prevent apples and bananas from browning, toss them in a little lemon juice before adding to the fruit mixture.
- The caramel sauce can be substituted with honey or chocolate sauce for a different twist.
- Prepare the salad shortly before serving to maintain freshness, especially if using bananas.
- This salad can be made a few hours ahead but is best served the same day.
