Cheesecake Fruit Salad

Here’s a Cheesecake Fruit Salad recipe that’s creamy, tangy, and loaded with fresh fruit. It’s perfect for potlucks, picnics, or just a refreshing dessert.

Cheesecake Fruit Salad

Ingredients:

Creamy Cheesecake Mixture:

• 1 (8 oz) package cream cheese, softened

• 1 (3.4 oz) package instant cheesecake pudding mix

• 1 cup vanilla yogurt (or plain Greek yogurt for tanginess)

• 1/2 cup powdered sugar (adjust to taste)

• 1 tsp vanilla extract

• 1/2 cup heavy cream or milk (adjust for desired thickness)

Fruit:

• 1–2 cups strawberries, hulled and sliced

• 1 cup blueberries

• 1 cup grapes (halved)

• 1 cup pineapple chunks (fresh or canned and drained)

• 2 kiwis, peeled and sliced

• 1 banana, sliced (optional — add just before serving to prevent browning)

• Any other favorite fruits like mango, peaches, raspberries, etc.

Instructions:

1. Make the Cheesecake Mixture:

   • In a large mixing bowl, beat the cream cheese until smooth and creamy.

   • Add pudding mix, yogurt, powdered sugar, and vanilla. Mix until well combined.

   • Slowly add milk or cream while mixing until it reaches a thick, creamy consistency (like cheesecake filling).

2. Add the Fruit:

   • Gently fold in the prepared fruit, reserving delicate fruits (like raspberries or bananas) to fold in last.

   • Mix just until the fruit is coated.

3. Chill and Serve:

   • Chill in the fridge for at least 30 minutes before serving to let flavors meld.

   • Optional: top with crushed graham crackers for a true “cheesecake” vibe before serving.

Tips:

• Make ahead? Mix the cheesecake base and store separately. Combine with fruit right before serving.

• Want lighter? Use low-fat cream cheese and Greek yogurt.

• For extra flavor: Zest a lemon or orange into the mix.