Description
A creamy and refreshing Cheesecake Fruit Salad that combines the rich flavors of cream cheese and sour cream with a medley of fresh mixed fruits. This easy-to-make dessert is perfect for summer gatherings or a light treat, with an optional crunch from crushed graham crackers for added texture.
Ingredients
Scale
Cheesecake Mixture
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 cup heavy cream (optional, for a lighter texture)
Fruit
- 2 cups mixed fresh fruits (e.g., strawberries, blueberries, kiwi, pineapple)
Garnish
- 1/4 cup crushed graham crackers (optional)
Instructions
- Prepare Cheesecake Mixture: In a mixing bowl, combine the softened cream cheese, sour cream, powdered sugar, and vanilla extract. Use a whisk to blend until the mixture is smooth and creamy, ensuring no lumps remain.
- Adjust Texture: For a lighter texture, gently fold in the heavy cream until well combined, being careful not to deflate the mixture.
- Prepare Fruit: In a separate bowl, wash and cut mixed fresh fruits into bite-sized chunks, ensuring even sizes for better coating and presentation.
- Combine Fruit and Mixture: Add the prepared mixed fruit to the cheesecake mixture. Using a spatula, gently fold the fruit into the cream cheese mixture until all the fruit pieces are evenly coated.
- Transfer to Serving Bowl: Spoon the cheesecake fruit salad into a serving bowl, smoothing the top gently.
- Add Garnish: Sprinkle crushed graham crackers evenly over the top to add texture and an extra layer of flavor, if desired.
- Chill and Serve: Place the salad in the refrigerator for about 10 minutes to allow the flavors to meld and the salad to chill before serving.
Notes
- Customize the fruit selection based on seasonal availability or personal preference.
- For a vegan version, substitute cream cheese and sour cream with plant-based alternatives, and use a vegan powdered sugar.
- The crushed graham crackers add a nice crunch but can be omitted for a gluten-free version or if avoiding added textures.
- This salad is best served chilled and consumed within 24 hours for optimal freshness.
- To reduce sugar content, adjust the powdered sugar quantity or use a sugar substitute suitable for baking.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-cook, mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approx. 180g)
- Calories: 230
- Sugar: 18g
- Sodium: 90mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
Keywords: cheesecake fruit salad, creamy fruit salad, no-bake dessert, easy fruit salad, summer dessert
