Cheesecake Fruit Salad

• servings: Servings: 10–12
• total time: 52 minutes

Ingredients

For the Fruit Salad Base:

3 cups fresh strawberries, hulled and halved

3 cups green apples, chopped (tossed in lemon juice to prevent browning)

For the Cheesecake Mixture:

1 (8 oz) block cream cheese, softened

1 (8 oz) tub whipped topping (like Cool Whip), thawed

½ cup powdered sugar

1 teaspoon vanilla extract

For the Toppings:

1 cup graham cracker crumbs (or crushed graham crackers)

2 tablespoons butter, melted

Caramel sauce, for drizzling

Directions

Make the Cheesecake Mixture:

In a large bowl, beat softened cream cheese until smooth and creamy.

Add powdered sugar and vanilla extract, and mix until well combined.

Fold in the whipped topping until light and fluffy.

Prepare the Graham Cracker Crumble:

In a small bowl, mix graham cracker crumbs with melted butter until it resembles wet sand.

Toast in a skillet over medium heat for 2–3 minutes for extra crunch (optional), then let cool.

Assemble the Salad:

In a large tray or serving dish, spread half of the chopped fruit evenly.

Spoon or pipe half of the cheesecake mixture over the fruit layer.

Repeat with remaining fruit and cheesecake mixture, spreading gently to cover.

Add Toppings:

Sprinkle graham cracker crumble generously over the top.

Drizzle with caramel sauce just before serving.

Storage & Tips

Store covered in the refrigerator for up to 3 days.

Add graham crumble and caramel right before serving to maintain texture.

Try swapping or adding fruits like bananas, grapes, or blueberries for variety!

Prep Time: 20 minutes

Bake Time: None

Chill Time: 30 minutes (optional)

Calories: ~290 per serving