Ingredients:

• 1 (8 oz) package cream cheese, room temperature
• 1 1/2 cups thawed frozen whipped topping
• 1/4 cup vanilla Greek or triple cream yogurt
• 1/4 cup powdered sugar, sifted
• 1 teaspoon fresh lemon juice
• 1 teaspoon vanilla extract
• 5 cups chopped ripe fruit (such as pineapple, strawberries, blueberries, melon, mango, and/or grapes)

How to make Cheesecake Fruit Salad?

1. The Cheesecake Dressing: Start by combining the cream cheese, whipped topping, yogurt, powdered sugar, lemon juice, and vanilla extract in a medium bowl. Using an electric mixer, blend everything until completely smooth. This creamy concoction will serve as the “dressing” for your fruit salad, enveloping each piece of fruit in a layer of cheesecake delight.
2. Fruit Assembly: In a large bowl, gently combine your chosen fruits. The beauty of this salad is its versatility – feel free to use whatever fruits are in season or those that you love the most.
3. Bringing It Together: Pour the cheesecake dressing over the fruit, tossing gently to ensure that each piece is lovingly coated. The dressing is rich and flavorful, so a little goes a long way in transforming your fruit salad into a decadent treat.
4. Chill and Serve: Though this salad can be served immediately, letting it chill in the refrigerator for up to 2 hours allows the flavors to meld beautifully. Serve it as a refreshing side dish, a dessert, or even as a luxurious brunch option.

Tips and Tricks:

• Cream Cheese Softening: Ensure your cream cheese is truly at room temperature for the smoothest dressing.
• Fruit Selection: Use a mix of textures and flavors for the most interesting salad. Sweet and tangy works well together.
• Serving Style: For an elegant touch, serve the salad in individual glasses, layering fruit and cheesecake dressing for a parfait effect.

Variations:

1. Berry Bliss: Focus on berries for a vibrant, antioxidant-rich version.
2. Tropical Twist: Use tropical fruits like mango, pineapple, and kiwi, and add a splash of coconut extract to the dressing.
3. Autumn Harvest: Incorporate diced apples, pears, and grapes with a sprinkle of cinnamon in the dressing for a fall-themed salad.

FAQs:

1. Can I make the cheesecake dressing ahead of time?

   • Absolutely! The dressing can be refrigerated for up to 48 hours before use.

2. How can I keep the fruit from browning?

   • The lemon juice in the dressing helps, but for added protection, especially with apples or pears, toss them in a little extra lemon juice before adding to the salad.

3. Can I use fresh whipped cream instead of frozen whipped topping?

   • Yes, you can. Fresh whipped cream will give the salad a richer taste and texture.

4. Is it possible to make a lighter version?

   • For a lighter version, opt for low-fat cream cheese and yogurt. You can also reduce the amount of powdered sugar or use a sugar substitute.

Serving Suggestions:

This Cheesecake Fruit Salad is versatile. Serve it as a standalone dessert, alongside a brunch spread, or as a sweet end to a barbecue. It pairs wonderfully with a crisp white wine or a sparkling non-alcoholic beverage on a warm day.

In closing, this Cheesecake Fruit Salad is more than just a dish; it’s a vibrant celebration of flavor and texture, a refreshing twist on traditional fruit salads. Whether you’re enjoying a quiet moment alone or sharing it with loved ones, this recipe is sure to bring a smile to your face and a burst of joy to your taste buds.