Cheesecake Fruit Salad – Page 2

Step-by-Step Instructions

Prep the fruit – Wash, dry and cut your fruit into bite-sized pieces. Mix them in a large bowl.
Make the cheesecake sauce – In a separate bowl, beat the cream cheese until smooth. Add sour cream or yogurt, vanilla extract, and sweetener, then fold in the whipped topping.
Combine – Pour the cheesecake sauce over the fruit and gently toss so the fruit is lightly coated (but still visually pops through).
Chill – Cover and refrigerate for at least 1-2 hours to let flavours meld and the mixture set nicely.
Serve – Just before serving, add optional toppings (nuts, chocolate shavings, marshmallows) for texture and extra fun.

Use fresh, ripe fruit for maximum flavour and colour.
Don’t overload the sauce — you want the fruit to shine through.
Keep the dessert cold until just before serving so the sauce holds up.
Customize the sweetness — taste the sauce before mixing and adjust to your liking.
Consider layering: fruit + sauce + more fruit for a pretty presentation in a trifle bowl or glass dish.

Tropical Twist: Use mango, pineapple, kiwi; add shredded coconut on top.
Berry-Lovers’ Edition: All berries (strawberries, raspberries, blueberries); swap vanilla for almond extract.
Chocolate-Cherry Deluxe: Use dark chocolate shavings + sweet cherries + a hint of cherry extract in the sauce.
Mini Serve Cups: Portion into individual glasses or jars for single-serve ease (great for parties or picnics).

Serve it as a dessert, a brunch sweet side, or as part of a buffet table.
Store leftover (if any) in the fridge covered. Best consumed within 24–48 hours to keep fruit fresh and sauce firm.
For make-ahead prepping: assemble the fruit, make the sauce, keep them separately, then combine and chill on the day you serve.