Description
A delightful Caramel Crunch Cheesecake Fruit Salad combining creamy homemade cheesecake bites with fresh strawberries and grapes, topped with caramel sauce, crunchy graham crackers, nuts, and white chocolate drizzle for a perfect sweet and tangy dessert.
Ingredients
For the Cheesecake Bites:
- 8 oz cream cheese, softened
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the Fruit Salad:
- 2 cups strawberries, halved
- 2 cups green grapes
- 1 cup red grapes
For the Toppings:
- ½ cup caramel sauce
- ¼ cup crushed graham crackers or cookie crumbs
- ¼ cup chopped peanuts or pecans
- ¼ cup white chocolate drizzle
Instructions
- Prepare the Cheesecake Bites: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined to create a creamy cheesecake filling. Spread the mixture evenly into a lined pan or mold, then cut it into small squares after chilling in the refrigerator for 30 minutes to set.
- Assemble the Fruit Salad: In a serving dish, layer the halved strawberries, green grapes, red grapes, and the chilled cheesecake bites evenly to build the salad with balanced fruit and creamy bites throughout.
- Sprinkle and Drizzle: Sprinkle the crushed graham crackers and chopped nuts over the layered fruit and cheesecake bites for a crunchy texture contrast. Drizzle caramel sauce and white chocolate over everything to add sweetness and richness. Serve immediately for freshness, or refrigerate for 30 minutes to enjoy an extra chilled dessert experience.
Notes
- Use softened cream cheese for a smoother cheesecake mixture.
- Make sure to whip the heavy cream to stiff peaks for the best texture.
- Chill the cheesecake bites well for easy cutting and better firmness.
- Feel free to substitute nuts according to preference or allergies.
- For a more intense flavor, refrigerate the fruit salad for 30 minutes before serving.
