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Cheesecake Fruit Salad

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Cream cheese (8 oz), softened to room temperature
  • Greek yogurt or sour cream (1/2 cup) for tang and creaminess
  • Granulated sugar or powdered sugar (1/3–1/2 cup), to taste
  • Vanilla extract (1 teaspoon)
  • Lemon zest (1 teaspoon) and fresh lemon juice (1 tablespoon)
  • Whipped topping (8 oz) or freshly whipped cream (about 3 cups lightly whipped)
  • Strawberries (1 cup), hulled and sliced
  • Blueberries (1 cup), rinsed and dried
  • Grapes (1 cup), halved
  • Pineapple (1 cup), fresh chunks well-drained
  • Mandarin oranges (1 cup), drained if using canned
  • Banana (1), sliced just before folding in (optional)
  • Pinch of salt, to round out the flavor
  • Optional add-ins: mini marshmallows, shredded coconut, chopped nuts, or crushed graham crackers for topping

Method
 

  1. Soften the cream cheese. Let it sit at room temperature for 30–45 minutes. This prevents lumps and gives you a smooth base.
  2. Beat the base. In a large bowl, beat cream cheese until creamy. Add sugar, vanilla, lemon zest, lemon juice, and a pinch of salt. Mix until smooth. Blend in the Greek yogurt or sour cream until fully combined.
  3. Lighten it up. Gently fold in the whipped topping or freshly whipped cream. Use a spatula and light strokes to keep the mixture fluffy.
  4. Prep the fruit. Rinse, dry, and cut the fruit. Pat everything dry with paper towels to reduce extra moisture. If using canned fruit, drain it well.
  5. Fold in the fruit. Add berries, grapes, pineapple, and mandarins to the cheesecake mixture. Fold gently until the fruit is evenly coated. Add banana last if using.
  6. Chill. Cover and refrigerate for at least 30 minutes. This helps the flavors meld and the texture set.
  7. Finish and serve. Right before serving, sprinkle crushed graham crackers or chopped nuts on top for a cheesecake-like crunch. Taste and adjust sweetness with a dusting of powdered sugar if needed.