Description
A delightful and creamy fruit salad that combines the flavors of cheesecake with a variety of fresh fruits.
Ingredients
Scale
- 8 oz (225g) cream cheese, softened
- 1 cup (240ml) vanilla yogurt
- 1 cup (240ml) thawed frozen whipped topping (e.g., Cool Whip)
- 1 package (3.4 oz/96g) instant cheesecake pudding mix
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon fresh lemon juice
- 1 cup (150g) strawberries, hulled and sliced
- 1 cup (150g) blueberries
- 1 cup (150g) red grapes, halved
- 1 cup (150g) pineapple chunks (fresh or well-drained canned)
- 1 cup (150g) kiwi, peeled and sliced
- 1 cup (150g) mandarin orange segments (canned, drained)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the vanilla yogurt, whipped topping, powdered sugar, lemon juice, and vanilla extract. Mix until all ingredients are well combined and the mixture is smooth.
- Sprinkle the instant cheesecake pudding mix over the cream cheese mixture.
- Mix thoroughly until the pudding mix is fully incorporated, and the mixture is thick and creamy.
- Gently fold in the strawberries, blueberries, grapes, pineapple chunks, kiwi slices, and mandarin orange segments.
- Ensure all fruit pieces are evenly coated with the cheesecake mixture.
- Cover the bowl and refrigerate the salad for at least 1 hour before serving to allow the flavors to meld and the mixture to set.
- Serve chilled.
Notes
- For a lighter version, you can use low-fat cream cheese and yogurt.
- Feel free to substitute any of the fruits with your favorites.
- This salad can be made a few hours in advance for convenience.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Mixing and Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg