For the fruit mix & optional toppings
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~4 cups fresh assorted fruit (e.g., bananas, strawberries, blueberries, kiwi, pineapple) — adjust based on season
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1 cup mandarin orange slices (optional)
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Optional toppings: chopped nuts (pecans, almonds), shredded coconut, granola, chocolate shavings
Instructions
Step 1: Make the cheesecake base
In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla, and beat again until combined. Gently fold in the whipped topping until you have a light, fluffy mixture.
Step 2: Chop the fruit & combine
Prepare your fruit: wash, peel/core, dice as needed. In a large mixing bowl, combine the fruit and optional mandarin slices. Pour the cheesecake mixture over the fruit, and gently fold until well‑coated.
Step 3: Chill and serve
Cover the bowl and refrigerate for at least 30 minutes to chill and allow flavours to meld. Just before serving, add your optional toppings like nuts or coconut for texture and garnish.
Tips for Success
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Use ripe, high‑quality fruit for best flavour and contrast—fresh strawberries, blueberries, pineapple all work well.
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Chill the salad so the cheesecake mixture sets slightly and the fruit absorbs flavour.
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If you add delicate fruit (e.g., bananas), fold in right before serving to maintain texture and prevent browning.
Variations
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Tropical version: Use mango, pineapple, kiwi and coconut flakes.
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Berry version: Use strawberries, raspberries, blueberries and drizzle with berry reduction.
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Nutty crunch: Add chopped pecans or almonds and a drizzle of honey.
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Lighter or vegan option: Use dairy‑free cream cheese and coconut whipped topping.
Ingredient Substitutions
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Cream cheese → mascarpone or dairy‑free cream cheese alternative.
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Whipped topping → fresh whipped cream (heavy cream + powdered sugar) or vegan whipped cream.
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Fruit combos → whatever is fresh or in season; frozen fruit can work if thawed and drained.
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Replace powdered sugar with your favourite sweetener if desired.
Storage & Serving Suggestions
Store leftovers in an airtight container in the refrigerator for up to 2 days. Be aware the fruit may release some juices over time, so stir gently before serving. Serve chilled, perhaps with graham cracker crumbs or a cookie on the side.
What to Serve With This Cheesecake Fruit Salad
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Serve with graham cracker crumbs or vanilla wafers for scooping.
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Pair with hot beverages like coffee or tea, or fresh lemonade for dessert.
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Works well alongside grilled meats or at brunch as a sweet finish.
Nutrition Facts
Estimated per serving (1/8 of recipe): ~200‑250 calories, ~10‑14 g fat, ~22‑28 g carbs, ~2‑3 g protein. (Values vary based on fruit and exact quantities.)
FAQs
Q: Can I prepare ahead?
A: Yes — you can prep the cheesecake mixture and fruit ahead of time, and combine them just before serving, or assemble fully and refrigerate for a few hours.
Q: Can I use frozen fruit?
A: Yes, but thaw and drain the fruit well to avoid excess moisture which could make the salad watery. Fresh fruit gives best texture.
Q: Can this be served as a side rather than a dessert?
A: Absolutely. Because of the cream‑cheese base, it’s rich enough to work as dessert, but the fruit keeps it fresh enough to serve at brunch or as a sweet salad side.
Related Recipes
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No‑Bake Cheesecake Dessert Salad
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Strawberry Cheesecake Donuts
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Tropical Cheesecake Fruit Salad
Conclusion
This cheesecake fruit salad brings together the best of dessert and fruit salad in one bowl—creamy, fresh and effortless. It’s perfect for gatherings, brunches or when you simply want something sweet but light. Mix it up, chill it, serve it—and enjoy every creamy, fruity spoonful!
