Instructions:
- Prepare the Cheesecake Mixture:
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
- Add the granulated sugar and vanilla extract, and continue beating until well combined.
- If you’re using Greek yogurt, fold it into the mixture now for extra creaminess.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. This will be your cheesecake filling.
- Combine with Fruit:
- In a large serving bowl, gently mix the strawberries, blueberries, raspberries, blackberries, bananas, grapes, and mandarin oranges. Try to do this carefully to avoid crushing the fruit.
- Pour the cheesecake mixture over the fruit. Using a spatula, gently fold the mixture into the fruit until everything is evenly coated.
- Chill:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or until chilled. This allows the flavors to meld together and the salad to firm up a bit.
- Serve:
- Just before serving, sprinkle the top of the salad with graham cracker crumbs for that classic cheesecake crust flavor and texture.
- Garnish with mint leaves for a fresh, colorful presentation.
- Enjoy:
- Serve the cheesecake fruit salad in bowls or on dessert plates. It’s best enjoyed the same day it’s made, as the fruit will release juices and the bananas may brown.
This Cheesecake Fruit Salad is versatile; feel free to adjust the types of fruit based on seasonality or your preferences. The creamy cheesecake mixture pairs wonderfully with almost any fruit, making it a customizable and always-delicious dessert option. Enjoy your creation!
