By Cheesecake Fruit Salad is a comfort-food classic made simpler for home cooks. With everyday ingredients and reliable technique, it delivers big flavor with little effort.
Cheesecake Fruit Salad captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Cheesecake Fruit Salad becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
1 tsp vanilla extract
This dessert is perfect for summer picnics, barbecues, or family celebrations. Pair it with a cup of tea or a light sparkling drink for a refreshing treat.
(ingredient 3)
PREPARATION STEPS
Make the Cheesecake Mixture:
In a large bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, mixing until well combined.
Gently fold in the whipped cream until the mixture is light and fluffy.
Chill the mixture in the fridge for 15 minutes.
Prepare the Fruit:
Wash and dry the fruit thoroughly.
Slice the strawberries, bananas, and grapes. Drain the pineapple chunks if using canned fruit.
Assemble the Salad:
In a large mixing bowl, combine all the prepared fruit. Gently toss to mix.
Fold the chilled cheesecake mixture into the fruit, ensuring everything is evenly coated.
If using, stir in the mini marshmallows for an extra touch of fun.
Garnish and Serve:
Transfer the salad to a serving dish.
Sprinkle crushed graham crackers over the top for a “cheesecake crust” effect.
Drizzle with honey or caramel sauce if desired.
Serve:
Serve immediately or refrigerate for up to an hour to enjoy chilled.
Serving Suggestions:
This dessert is perfect for summer picnics, barbecues, or family celebrations. Pair it with a cup of tea or a light sparkling drink for a refreshing treat.
Nutritional Information:
Prep Time: 15 minutes | Chill Time: 15 minutes | Total Time: 30 minutes
Approx. 250 kcal per serving
Serves: 6-8
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
