Southern Style Cheesecake Fruit Salad Recipe
Southern Style Cheesecake Fruit Salad is a delightful blend of creamy cheesecake filling with the refreshing sweetness of fresh fruits, perfect for any gathering.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 15 minutes
- Yield: 8-10 servings
- Category: Dessert
- Method: No-bake
- Cuisine: Southern
- Diet: Vegetarian
Ingredients
1 package cream cheese (8 oz), softened
1 can sweetened condensed milk (14 oz)
1 tsp vanilla extract
1 can pineapple tidbits (drained, 8 oz)
1 can mandarin oranges (drained, 11 oz)
1 cup strawberries (sliced)
1 cup grapes (halved)
1 banana (sliced)
1 cup mini marshmallows
1/2 cup shredded coconut (optional)
Instructions
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Gradually add the sweetened condensed milk and vanilla extract, mixing until everything is well combined and smooth.
- In a separate large bowl, add the drained pineapple, mandarin oranges, sliced strawberries, grapes, and banana.
- Gently fold in the cheesecake mixture with the fruit mixture until everything is evenly coated.
- Add the mini marshmallows and shredded coconut (if using) and mix gently.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours before serving, allowing the flavors to meld together.
Notes
- Fruit Mix-ins: Swap out fruits based on preferences or what’s in season.
- Add chopped pecans or walnuts for a crunchy contrast.
- If you love coconut, increase the amount of shredded coconut or use toasted coconut for added texture.
- For a low-fat version, use reduced-fat cream cheese or Greek yogurt.
- Store in an airtight container in the refrigerator for up to 3 days. It’s not recommended to freeze this dish.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 40g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
