Ingredients
Creamy Base
- 8 oz (225 g) cream cheese, softened
- 1 cup whipped topping (or freshly whipped cream)
- ½ cup vanilla yogurt (optional, for lighter texture)
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Fruit Mix
- 1 cup strawberries, chopped
- 1 cup blueberries
- 1 cup grapes, halved
- 1 cup pineapple chunks (optional)
- 1 banana, sliced (add just before serving)
Optional Crunch
- Graham cracker crumbs
- Crushed vanilla wafers
- Toasted coconut
Instructions
- In a bowl, beat the cream cheese until smooth and fluffy.
- Mix in powdered sugar and vanilla extract.
- Fold in whipped topping (and yogurt if using) until light and creamy.
- Gently add all fruit except banana.
- Chill for at least 30 minutes to let flavors blend.
- Add banana just before serving to prevent browning.
- Top with graham cracker crumbs or cookies for a cheesecake-like finish.
Tips
- For extra richness, skip yogurt and use all whipped cream.
- For a tangier “true cheesecake” taste, add a splash of lemon juice.
- Keep fruit well-dried so the salad doesn’t get watery.
Variations
- Strawberry cheesecake salad: strawberries + graham crumbs only
- Berry cheesecake fluff: mixed berries + vanilla wafers
- Tropical version: pineapple, mango, coconut
- Low-sugar version: use sugar-free whipped topping and yogurt
Yield: 6–8 servings
Prep Time: 15 minutes
Chill Time: 30–60 minutes
