Cheesecake Fruit Salad Caramel (Print Version)
Luscious cheesecake filling mixed with fresh fruit, finished with caramel for a perfect dessert.
# Ingredients:
→ Fruit Base
01 -
2 cups strawberries, hulled and sliced
02 -
2 cups green apples, cored and chopped with skin on
03 -
1 cup grapes, halved
04 -
1 cup pineapple chunks, drained if using canned
05 -
1 cup bananas, sliced
→ Cheesecake Filling
06 -
226 grams cream cheese, softened
07 -
60 grams powdered sugar
08 -
0.5 teaspoon vanilla extract
09 -
240 millilitres heavy whipping cream, well chilled
→ Finishings
10 -
120 millilitres caramel sauce
11 -
Graham cracker crumbs, optional, for garnish
# Instructions:
01 -
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and aerated, approximately 2 to 3 minutes. Add powdered sugar and vanilla extract, blending until fully combined. In a separate chilled bowl, whisk the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until a homogenous, airy filling is achieved. Set aside.
02 -
Wash and hull the strawberries, then slice evenly. Core and chop the green apples, retaining the peel for texture and color. Halve the grapes and thoroughly drain the pineapple chunks if using canned fruit. Slice bananas just before assembly to minimize browning.
03 -
In a large serving bowl or pan, arrange half the prepared fruit in an even layer. Spread half of the cheesecake filling over the fruit. Add the remaining fruit on top, then distribute the rest of the cheesecake filling in dollops over the upper layer.
04 -
Drizzle caramel sauce evenly over the surface. Sprinkle with graham cracker crumbs if desired for additional texture. Chill the assembled salad for at least 30 minutes before serving. For best results, serve within 2 to 3 hours of assembly.
# Notes:
01 -
Slice bananas immediately before use to preserve color and freshness. Chilling before serving allows the flavors to fully develop.