Description
This Cheesecake Fruit Salad is a delightful and refreshing dessert that combines the creamy richness of cheesecake with the vibrant flavors of fresh fruits. Perfect for potlucks, summer gatherings, or any occasion where you want a light yet satisfying treat. The blend of textures and tastes makes it a crowd-pleaser, offering a sweet and slightly tangy experience.
1. Cheesecake Fruit Salad
1 pound strawberries, hulled and sliced
2 cups diced fresh pineapple
2 cups diced mango
4 kiwis, peeled and sliced
2 cups mandarin orange segments (drained if using canned)
2 bananas, sliced
Cheesecake Mixture:
8 ounces cream cheese, softened
1 package instant cheesecake pudding mix
1 cup French vanilla coffee creamer
Instructions:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the dry instant cheesecake pudding mix to the cream cheese and mix until well combined. Gradually pour in the French vanilla coffee creamer, a little at a time, mixing continuously until the mixture is smooth and creamy.
In a separate large bowl, combine the strawberries, pineapple, mango, kiwi, and mandarin oranges.
Gently fold the cheesecake mixture into the bowl of mixed fruits until all pieces are evenly coated. Add sliced bananas before serving to prevent browning.
Cover the salad and refrigerate for at least 1 hour before serving to allow the flavors to meld and the mixture to set. Give the salad a gentle stir before serving.
Enjoy your tropical treat!
2. Classic Ambrosia Salad
Ingredients:
1 cup sour cream (or Greek yogurt for a lighter twist)
1 cup whipped topping (like Cool Whip)
1 cup mini marshmallows
2 cup2 fresh mandarin oranges
1 cup fresh crushed pineapple
1 cup sweetened shredded coconut
1 cup maraschino cherries, drained
½ cup chopped pecans or walnuts
Instructions:
In a large bowl, gently mix sour cream and whipped topping until smooth.
Fold in marshmallows, fruit, coconut, and nuts (if using).
Cover and chill for at least 2 hours (or overnight) to let the flavors meld and marshmallows soften.
Serve cold, optionally topped with extra whipped cream or toasted coconut.
3. Classic Watergate Salad
Ingredients:
1 box pistachio pudding mix
1 can crushed pineapple (with juice)
1 cup mini marshmallows
1/2 cup chopped pecans, walnuts or pistachios
1 cup heavy cream
2 tbsp powdered sugar
1/2 tsp vanilla extract
Instructions:
Make whipped cream: Beat heavy cream with powdered sugar and vanilla until soft peaks form.
Mix pudding and pineapple: Combine the dry pudding mix and pineapple with juice.
Add marshmallows and nuts: Stir those in gently.
Fold in whipped cream: Carefully fold in the whipped cream until everything is fluffy and mixed.
Chill & serve: Let it chill for 1–2 hours. Top with extra nuts or cherries.
4. Grape Pecan Salad
Ingredients:
4 cups seedless grapes (red, green, or a mix), washed and patted dry
8 oz cream cheese, softened
1 cup sour cream (or Greek yogurt for lighter)
½ cup granulated sugar
1 tsp vanilla extract
1 cup pecans, chopped
½ cup brown sugar (for topping)
Instructions:
In a large bowl, beat the cream cheese, sour cream, granulated sugar, and vanilla until smooth and creamy.
Gently fold in the grapes until fully coated.
Transfer to a serving dish.
In a small bowl, mix chopped pecans with brown sugar, then sprinkle evenly over the top.
Chill for at least 1 hour before serving so it’s cold and set.
5. Berries Cheesecake Fluff
Ingredients:
1 block (8 oz) cream cheese, softened
½ cup powdered sugar
1 tsp vanilla extract
1 cup whipped topping (like Cool Whip)
1 cup strawberries, chopped
1 cup blueberries
1 cup raspberries (optional)
1 cup mini marshmallows (optional, but great for fluffiness)
½ cup graham cracker crumbs (optional, for “cheesecake” texture)
Instructions:
1. In a bowl, beat cream cheese until smooth and creamy.
2. Add powdered sugar and vanilla; beat again until fluffy.
3. Fold in the whipped topping until well combined.
4. Add the berries and gently fold—don’t mash them.
5. Fold in mini marshmallows if using.
6. Sprinkle in graham crumbs or save them for topping.
7. Refrigerate 1 hour before serving for best texture.
6. Banana Split Fluff Salad
Ingredients:
3–4 ripe bananas, sliced
1 cup sliced strawberries (fresh or thawed frozen)
1 cup mini marshmallows
1 cup crushed pineapple, drained
1 package (3.4 oz) instant vanilla pudding mix
1 cup whipped topping (like Cool Whip)
¼ cup chopped mixed nuts (optional)
Chocolate syrup or fudge, for drizzling
Instructions:
1. In a large bowl, combine the pudding mix with the crushed pineapple. Stir until smooth.
2. Gently fold in the mini marshmallows and whipped topping.
3. Fold in the banana slices and strawberries carefully so they don’t get mushy.
4. Sprinkle in nuts if using.
5. Drizzle with chocolate syrup before serving, or swirl it gently into the fluff.
6. Chill for at least 1 hour before serving.
7. Cranberry Fluff Salad
Ingredients
2 cups fresh or frozen cranberries
1 cup granulated sugar
1 cup crushed pineapple (drained)
2 cups mini marshmallows
1 cup heavy cream (or 1½ cups Cool Whip)
½ cup chopped pecans or walnuts (optional)
1 cup halved seedless grapes (optional but delicious)
1 tsp vanilla extract (optional)
Instructions
1. Prep the Cranberries
Pulse cranberries in a food processor until finely chopped. Mix with sugar. Cover and refrigerate for at least 1 hour (or overnight).This softens them and removes bitterness.
2. Mix Everything Together
Add crushed pineapple and marshmallows to the cranberries. Stir in grapes or nuts if using.
3. Add the Cream
Whip heavy cream to stiff peaks and fold in or Gently fold in Cool Whip for an easier version.
4. Chill
Refrigerate 2–3 hours before serving to let flavors blend.
8. Pineapple Fluff Salad
Ingredients:
1 can (20 oz) crushed pineapple, drained
1 package (3.4 oz) instant vanilla pudding mix
1 cup mini marshmallows
1 cup whipped topping (like Cool Whip)
½ cup chopped pecans or walnuts
1 cup shredded coconut (optional)
Instructions:
1. In a large bowl, combine the drained crushed pineapple and instant pudding mix. Stir well.
2. Fold in the mini marshmallows.
3. Gently fold in the whipped topping until fully incorporated.
4. Add nuts or coconut if desired.
5. Cover and chill for at least 1–2 hours before serving.
