Cheesecake Fruit Salad Tray (Printable Version)
# What You'll Need:
→ Cheesecake Base
01 -
225 g cream cheese, softened
02 -
120 g powdered sugar
03 -
5 ml vanilla extract
04 -
240 ml whipped cream or whipped topping
→ Fruit Layer
05 -
150 g strawberries, hulled and halved
06 -
100 g blueberries
07 -
150 g seedless grapes, halved
08 -
160 g pineapple chunks, drained if using canned
09 -
150 g mandarin orange segments, drained
10 -
1 banana, sliced (add just before serving)
→ Optional Add-Ins
11 -
40 g crushed graham crackers
12 -
40 g mini marshmallows
13 -
20 g shredded coconut
14 -
Fresh mint leaves, for garnish
# Step-by-Step Directions:
01 -
In a mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract and mix until light and fluffy. Fold in whipped cream gently until homogenous.
02 -
Wash all fruits well. Halve strawberries and grapes, drain pineapple and mandarin segments thoroughly, and slice bananas just before assembling.
03 -
Spread half of the cheesecake mixture evenly on the bottom of a 30 × 23 cm tin foil tray. Distribute half of the prepared fruits over the mixture.
04 -
Spoon the remaining cheesecake mixture over the fruit, then top with a second layer of the remaining fruits for a visually striking finish.
05 -
Cover the tray with foil or plastic wrap. Refrigerate for at least 60 minutes to allow flavors to meld and the dessert to set.
06 -
Before serving, garnish with crushed graham crackers, shredded coconut, mini marshmallows, or fresh mint leaves as desired. Serve chilled.
# Helpful Notes:
01 -
For best texture, ensure all fruits are dry before layering. Add bananas just before serving to prevent discoloration.
02 -
Prepare up to 12 hours ahead and store covered in the refrigerator until ready to serve.
03 -
For an elegant touch, drizzle melted white chocolate over the top just before serving.