Cheesecake Fruit Salad (Tin Foil Tray)
Servings: 8
Prep Time: 15–20 minutes
Chill Time: 1–2 hours
Ingredients
Cheesecake Mixture
1 package (225 g / 8 oz) cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 container (225 g / 8 oz) whipped topping (like Cool Whip), thawed
Fruit Mix
2 cups strawberries, hulled and sliced
1 cup blueberries
1 cup grapes (halved)
1 cup pineapple chunks (fresh or canned, drained)
1–2 bananas, sliced (add just before serving to avoid browning)
Toppings
½ cup caramel sauce
½ cup granola
Instructions
1. Make the Cheesecake Base
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add powdered sugar and vanilla extract, and mix until well combined.
Gently fold in the whipped topping until light and fluffy.
2. Prepare the Fruit
Wash, cut, and prep all fruit.
Make sure canned fruit is well drained to avoid excess liquid.
3. Combine
Gently fold the fruit into the cheesecake mixture.
Be careful not to crush the fruit—keep it light and fluffy.
4. Assemble in Tray
Transfer the mixture into a tin foil tray (or any serving dish).
Spread evenly.
5. Add Toppings
Drizzle caramel sauce over the top.
Sprinkle granola evenly for a crunchy finish.
6. Chill
Refrigerate for at least 1–2 hours before serving.
This helps everything set and enhances the flavor.
Serving Tips
Add bananas right before serving to keep them fresh.
Serve cold for best taste.
Optional: Add a scoop of vanilla ice cream on the side for extra indulgence.
Variations
Swap caramel for chocolate or honey drizzle
Use mango, kiwi, or raspberries for a tropical twist
Add mini marshmallows for extra sweetness
