Fresh Cheesecake Fruit Salad with Caramel Drizzle and Whipped Cream (Print version)

A creamy no-bake fruit salad with whipped cheesecake filling, fresh fruit, caramel drizzle, and a soft cloud of whipped cream.

# Ingredients:

For the fruit

01 - 2 cups (300 g) strawberries, hulled and sliced
02 - 2 cups (240 g) green apples, cored and chopped
03 - 1 1/2 cups (225 g) seedless red grapes, halved
04 - 1 cup (165 g) pineapple chunks, well drained if canned
05 - 2 medium bananas, sliced
06 - 1 tablespoon fresh lemon juice

For the cheesecake cream

07 - 8 oz (225 g) full-fat cream cheese, softened
08 - 1/2 cup (60 g) powdered sugar
09 - 1 teaspoon vanilla extract
10 - 1/8 teaspoon fine salt
11 - 1 cup (240 ml) cold heavy whipping cream

For serving

12 - 1/2 cup (120 ml) caramel sauce, plus more if desired
13 - 1 cup (240 ml) whipped cream for topping
14 - 1/3 cup (35 g) graham cracker crumbs, optional

# Instructions:

01 - Beat the cold heavy cream in a chilled bowl until firm peaks form, about 2-3 minutes. Refrigerate while you make the cream cheese base.
02 - In a large bowl, beat the softened cream cheese until completely smooth. Add powdered sugar, vanilla, and salt, then beat until creamy and lump-free.
03 - Fold the whipped cream into the cream cheese mixture in two additions with a spatula. Stop when the filling is smooth and airy.
04 - Pat the washed fruit dry. Slice the strawberries, chop the apples, halve the grapes, drain the pineapple, and slice the bananas. Toss apples and bananas with lemon juice.
05 - Gently fold the fruit into the cheesecake cream until coated. Cover and chill for 30 minutes, or up to 3 hours for the freshest texture.
06 - Spoon into a serving bowl. Top with whipped cream, drizzle with caramel sauce, and sprinkle with graham cracker crumbs just before serving.

# Good to know:

01 - Best served chilled within 2-3 hours of assembly.
02 - Dry fruit well before folding to keep the filling thick.
03 - Add bananas and caramel close to serving time for the cleanest look.

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