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Begin by washing, peeling, and chopping the fruits. Tossing apples or bananas with a little lemon juice can keep them from browning if you’re using fruits that brown easily. If needed, remove any extra juice and put away.
To Make the Cheesecake Filling: In a large bowl, use a hand mixer or stand mixer to thoroughly beat the softened cream cheese until it becomes completely smooth.
While mixing the cream cheese, gradually add powdered sugar and vanilla extract; beat until blended and smooth.
Add the sour cream and stir until combined.
When the mixture reaches a velvety consistency, gently incorporate the whipped topping or cream.
Beat Cheesecake Filling Into Fruits:
Put all of the chopped fruits into a large mixing dish.
Top the fruit with the cheesecake batter.
Coat the fruits equally with the cheesecake mixture by gently folding it into them.
Before serving, chill the salad by covering it with plastic wrap or transferring it to a container that can be sealed tightly.
To let the flavors blend, refrigerate and set aside the cheesecake fruit salad for at least an hour in the fridge.
Gently toss the salad just before serving.
Before serving, you may want to top with extra whipped cream and pieces of fresh fruit.
Take pleasure in:
As a delightful treat or nibble, serve the cheesecake fruit salad cold.
Advice from an Expert: Change up the fruits to suit your taste or the season.
To taste, add more or less powdered sugar to the salad to make it sweeter.
Mini marshmallows, crushed coconut, or chopped almonds are some optional additions that may be added for texture and taste.
While this salad is at its finest when eaten right away, it will keep, covered, in the fridge for up to two days.
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