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Cheesecake Fruit Salad Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 62 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 6 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American

Description

This Cheesecake Fruit Salad is a delightful and refreshing dessert that combines juicy fresh fruits with creamy cheesecake cubes. Topped with optional crushed graham crackers and drizzled with white chocolate and caramel sauce, it offers a perfect balance of sweetness and texture, making it an ideal treat for gatherings or a sweet snack.

Ingredients

Fruits

  • 1 cup strawberries, halved
  • 1 cup grapes (green or red)
  • 1 cup pineapple chunks
  • 1 cup fresh berries (such as blueberries or blackberries)

Cheesecake

  • 1 store-bought or homemade cheesecake, cut into small cubes

Toppings & Drizzles

  • Optional: crushed graham crackers for coating
  • White chocolate or vanilla almond bark, melted (for drizzling)
  • Caramel sauce (for drizzling)
  • Optional: extra crushed graham crackers for garnish

Instructions

  1. Prepare the fruits: Wash and dry all the fresh fruits thoroughly. Halve the strawberries, chop the pineapple into chunks if not pre-cut, and ensure the grapes and other berries are clean and ready to use.
  2. Cube the cheesecake: Take the store-bought or homemade cheesecake and cut it into small bite-sized cubes, approximately 1-inch pieces, to blend well with the fruit pieces.
  3. Coat cheesecake cubes (optional): If using, gently toss the cheesecake cubes in crushed graham crackers to give them a crunchy coating before mixing with the fruits.
  4. Combine fruits and cheesecake: In a large mixing bowl, gently fold together the prepared fruits and cheesecake cubes, taking care not to break up the cheesecake pieces.
  5. Drizzle toppings: Melt white chocolate or vanilla almond bark using a double boiler or microwave in short bursts. Drizzle the melted white chocolate and caramel sauce evenly over the combined fruit and cheesecake salad.
  6. Garnish and serve: Optionally sprinkle extra crushed graham crackers on top for additional texture and visual appeal. Serve chilled for best flavor.

Notes

  • For a lighter version, consider using low-fat or reduced-sugar cheesecake.
  • Fresh seasonal fruits can be used to vary the flavor according to availability.
  • Store the salad in the refrigerator and consume within 1-2 days for optimal freshness.
  • Ensure melted white chocolate is cooled slightly before drizzling to prevent melting the cheesecake cubes.

Find it online: https://slsrecipes.com/cheesecake-fruit-salad-recipe-2/