Description
A refreshing and easy-to-make No Bake Cheesecake Fruit Salad featuring a creamy cheesecake mixture combined with fresh mixed fruits. This delightful dessert requires no baking and is parfait for a quick, chilled treat that serves 6 people.
Ingredients
Scale
Cheesecake Mixture
- 8 oz (225g) cream cheese, softened
- 1/2 cup (120ml) sweetened condensed milk
- 1/4 cup (60ml) lemon juice
- 1 teaspoon vanilla extract
Fruit and Garnish
- 2 cups (about 300g) mixed fresh fruit, such as strawberries, blueberries, raspberries, and kiwi, chopped into bite-sized pieces
- Optional: additional fresh fruit for garnish
- Optional: whipped cream or Greek yogurt for serving
Instructions
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer or a stand mixer, ensuring a lump-free texture.
- Add condensed milk: Gradually add the sweetened condensed milk to the cream cheese, beating until the mixture is well combined and smooth.
- Mix in lemon juice and vanilla: Add the lemon juice and vanilla extract to the mixture, continuing to beat until creamy and fully combined to develop a tangy, flavorful base.
- Fold in fresh fruit: Gently fold the mixed fresh fruit into the cheesecake mixture until the fruit is evenly distributed, taking care not to crush the pieces.
- Transfer to serving dish: Pour or spoon the cheesecake fruit salad into a serving dish or individual cups for easy portioning.
- Chill: Cover the dish or cups with plastic wrap and refrigerate for at least 1-2 hours, allowing the cheesecake mixture to set and chill thoroughly.
- Garnish: Before serving, garnish with additional fresh fruit if desired for a vibrant presentation.
- Serve: Serve the No Bake Cheesecake Fruit Salad chilled, optionally topped with a dollop of whipped cream or Greek yogurt for added richness and creaminess.
- Enjoy: Enjoy your refreshing and delicious dessert that’s perfect for warm weather or anytime you crave a no-bake cheesecake treat.
Notes
- Make sure the cream cheese is fully softened at room temperature for easier mixing and a smoother texture.
- Use fresh, ripe fruits for the best flavor and texture contrast with the creamy cheesecake base.
- This recipe can be made a day ahead and stored covered in the refrigerator for convenience.
- For a lighter option, substitute sweetened condensed milk with a low-fat or sugar-free version.
- If you don’t have lemon juice, lime juice can be used as an alternative for a slightly different citrus flavor.
