Description
A refreshing and delightful cheesecake fruit salad that combines a variety of fruits with a creamy cheesecake dressing.
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 2 cups blueberries
- 2 cups pineapple chunks (fresh or canned, drained)
- 2 cups mini marshmallows
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (thawed)
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- In a separate bowl, combine the strawberries, blueberries, pineapple, and mini marshmallows.
- Pour the cream cheese mixture over the fruit and gently fold until all the fruit is coated.
- If desired, fold in the chopped nuts for added crunch.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour before serving.
Notes
- For a lighter version, substitute the cream cheese with Greek yogurt and reduce the powdered sugar.
- You can also add other fruits like kiwi or mango for a tropical twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 15g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg