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Cheesecake Fruit Salad

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Yield: 8-10 servings
Prep Time: 25 minutes
Chill Time: 1 hour (minimum)
Total Time: 1 hour 25 minutes (mostly inactive chilling)
Difficulty: Easy
Intensity: Low effort, high reward. Requires simple mixing and chopping, no cooking involved.

Ingredients

For the Cheesecake Dressing:

  • 1 (8 oz / 250g) block full-fat cream cheese, softened to room temperature

  • 1 cup (240g) plain Greek yogurt (full-fat or 2% for best texture)

  • ⅓ cup (65g) granulated sugar

  • ¼ cup (60ml) honey

  • 1 teaspoon pure vanilla extract

  • 1 tablespoon fresh lemon juice

  • Zest of 1 lemon (optional, for brightness)

For the Fruit Salad:

  • 1 lb (450g) fresh strawberries, hulled and quartered

  • 2 cups (300g) fresh blueberries

  • 2 cups (300g) fresh pineapple chunks (1-inch pieces)

  • 2 ripe kiwis, peeled and sliced into half-moons

  • 1 cup (150g) red seedless grapes, halved

  • 2-3 mandarin oranges, peeled and segmented (or 1 can mandarin segments, drained well)

  • 1 large banana, sliced (ADD LAST)

Optional Garnish:

  • Graham cracker crumbs

  • Fresh mint leaves

  • Extra drizzle of honey

Equipment

  • Large mixing bowl (for fruit)

  • Medium mixing bowl or stand mixer

  • Electric hand mixer or whisk

  • Rubber spatula

  • Measuring cups and spoons

  • Sharp knife and cutting board

Instructions

Step 1: Prepare the Creamy Cheesecake Dressing

  1. In a medium bowl, combine the softened cream cheese, Greek yogurt, and granulated sugar.

  2. Using an electric mixer on medium speed, beat for 2-3 minutes until the mixture is completely smooth, creamy, and free of any lumps. Scrape down the sides of the bowl with a spatula as needed.

  3. Add the honey, vanilla extract, lemon juice, and lemon zest (if using). Beat for another 1-2 minutes until everything is fully incorporated and the dressing is silky. Set aside.

Step 2: Chop and Combine the Fruit

  1. Wash and thoroughly dry all your fruit (except the banana). This is crucial to prevent the salad from becoming watery.

  2. Prepare the strawberries, pineapple, kiwis, grapes, and oranges as directed in the ingredients list. Aim for bite-sized, uniform pieces for the best eating experience.

  3. In your large mixing bowl, gently combine all the chopped fruit EXCEPT FOR THE BANANA.

Step 3: Fold It All Together

  1. Pour the prepared cheesecake dressing over the fruit in the large bowl.

  2. Using a large rubber spatula or a large spoon, gently fold the dressing into the fruit. Be careful not to crush the berries. Continue folding until every piece of fruit is beautifully coated in the creamy sauce.

Step 4: Chill and Final Assembly

  1. Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 1 hour, or up to 4 hours. This chilling time is essential—it allows the flavors to meld and the dressing to thicken slightly.

  2. Just before serving, slice the banana and gently fold it into the salad. This prevents the banana from turning brown and mushy.

  3. Transfer to a serving bowl or individual dishes. If desired, sprinkle with a handful of graham cracker crumbs for that classic “cheesecake crust” texture and garnish with fresh mint.

Chef’s Notes & Tips for Success

  • Fruit Flexibility: This recipe is highly adaptable. Use any in-season, sturdy fruits you love. Good options include raspberries, blackberries, mango, peaches (firm), or halved cherries. Avoid watermelon or other very high-water-content fruits, as they will dilute the dressing.

  • Avoiding a Watery Salad: The key is DRY fruit and adding the banana last. If using canned fruit (like mandarins or pineapple), drain them in a colander for several minutes and pat dry with a paper towel.

  • Make-Ahead Tip: You can prepare the cheesecake dressing and chop the sturdy fruits (strawberries, pineapple, grapes) up to a day in advance. Store them separately in the fridge. Combine, add the delicate fruits (kiwi, banana, berries that bruise easily), and chill 1 hour before serving.

  • Sweetness Adjustment: Taste the dressing after mixing. If you prefer it sweeter, add an extra tablespoon of honey. For a tangier profile, reduce the sugar to ¼ cup.

  • Leftovers: Store covered in the refrigerator for up to 2 days. The salad will soften slightly but will still be delicious. Note that the bananas will brown on the second day.

Nutritional Information

(Per serving, based on 10 servings. This is an estimate and can vary based on specific ingredients and portion sizes.)

  • Calories: ~220 kcal

  • Total Carbohydrates: 32g

  • Dietary Fiber: 3g

  • Sugars: 26g (includes natural sugars from fruit)

  • Total Fat: 9g

  • Saturated Fat: 5g

  • Protein: 5g

  • Cholesterol: 30mg

  • Sodium: 85mg

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