Description
A refreshing and easy-to-make dessert featuring layers of creamy cheesecake filling and a vibrant mix of fresh fruit. Perfect for potlucks, picnics, or any occasion!
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 8 ounces whipped topping, thawed (like Cool Whip)
- 1 pint strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup green grapes, halved
- 1 cup red grapes, halved
- 1 can (20 ounces) pineapple chunks, drained
- 2 mandarin oranges, peeled and segmented
- 1 banana, sliced (optional, add just before serving to prevent browning)
- 1/4 cup kiwi, peeled and diced (optional)
- Shredded coconut
- Chopped nuts (pecans, walnuts, almonds)
- Mini chocolate chips
- Graham cracker crumbs
Instructions
- Prepare the Cheesecake Layer: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add the granulated sugar to the cream cheese, beating until well combined. Scrape down the sides of the bowl as needed.
- Stir in the vanilla extract and milk. Mix until smooth.
- Gently fold in the thawed whipped topping until just combined. Be careful not to overmix.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Fruit Salad: Wash and prepare all of your fruit.
- In a large bowl, combine the strawberries, blueberries, green grapes, red grapes, pineapple chunks, and mandarin oranges. If you’re using kiwi, add it now as well.
- Gently toss the fruit together.
- If you’re using banana, add it just before assembling the salad to prevent it from browning.
- Assemble the Cheesecake Fruit Salad: Layer in a trifle bowl, individual parfait glasses, or a 9×13 inch dish.
- Trifle Bowl/Parfait Glasses: Start with a layer of cheesecake mixture, then a layer of fruit salad. Repeat layers, ending with fruit salad.
- 9×13 Inch Dish: Spread the cheesecake mixture evenly over the bottom of the dish. Top with the fruit salad, spreading it evenly.
- Add Toppings (Optional): Sprinkle with shredded coconut, chopped nuts, mini chocolate chips, or graham cracker crumbs.
- Chill and Serve: Cover the assembled salad with plastic wrap and refrigerate for at least 30 minutes before serving. Serve chilled.
Notes
- Use different fruits based on preference and availability.
- Add citrus zest to the cheesecake layer for a brighter flavor.
- Use light cream cheese and a sugar substitute for a healthier version.
- Drizzle with honey or maple syrup for extra sweetness.
- Prepare the cheesecake layer and fruit salad separately ahead of time.
- Add cream cheese powder for a more intense cheesecake flavor.
- Toss fruits that brown easily (like bananas or apples) with lemon juice.
- Adjust sweetness of the fruit salad as needed.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes