Cheesecake Fruit Salad Cream (Print-Friendly Format)
Smooth cheesecake base folded with a medley of sweet, juicy fruit for a cool and tangy treat.
# Required Ingredients:
→ Cheesecake Mixture
01 -
225g cream cheese, softened
02 -
240ml vanilla yogurt
03 -
240ml whipped topping, thawed
04 -
96g instant cheesecake pudding mix
05 -
30g powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1 teaspoon fresh lemon juice
→ Fruit
08 -
150g strawberries, hulled and sliced
09 -
150g blueberries
10 -
150g red grapes, halved
11 -
150g pineapple chunks, fresh or well-drained canned
12 -
150g kiwi, peeled and sliced
13 -
150g mandarin orange segments, drained
# How to Make It:
01 -
In a large mixing bowl, beat the softened cream cheese with an electric mixer until perfectly smooth and creamy.
02 -
Incorporate the vanilla yogurt, whipped topping, powdered sugar, vanilla extract, and lemon juice. Mix until fully blended and smooth.
03 -
Sprinkle the instant cheesecake pudding mix over the cream cheese mixture. Beat thoroughly until the mixture thickens and becomes creamy.
04 -
Gently fold in strawberries, blueberries, grapes, pineapple chunks, kiwi slices, and mandarin orange segments. Ensure all fruit is evenly coated with the cheesecake mixture.
05 -
Cover and refrigerate for at least 1 hour to allow the flavours to meld and the texture to set. Serve well chilled.
# Additional Information:
01 -
Substitute or add fruits such as raspberries, blackberries, bananas, or mangoes as desired. Ensure any added fruits are fresh and prepared accordingly.
02 -
For optimal texture, fold in fresh fruit just before serving to prevent the salad from becoming watery.
03 -
Store leftovers in an airtight container in the refrigerator for up to 2 days. Mixture may become watery as fruit releases juices.