“Southern Bliss Cheesecake Fruit Salad: A Creamy Spin on a Classic Favorite”

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  • 8 oz (225g) cream cheese, softened

  • 1 cup whipped topping (like coconut whip or dairy-based)

  • 1/2 cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup strawberries, hulled and halved

  • 1 cup pineapple chunks (fresh or well-drained canned)

  • 1 cup mandarin oranges, drained

  • 1 cup green grapes, halved

  • 1 banana, sliced (optional)

  • 1/2 cup mini marshmallows (optional but classic in Southern style)

Preparation:

  1. Prepare the cheesecake base:
    In a mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then continue to beat until creamy.

  2. Fold in whipped topping:
    Gently fold in the whipped topping using a spatula to keep the mixture light and airy.

  3. Add the fruit:
    In a large bowl, combine the strawberries, pineapple, mandarin oranges, grapes, and banana slices. If using mini marshmallows, toss them in at this stage.

  4. Combine everything:
    Pour the cheesecake mixture over the fruit and gently fold to coat all the pieces without crushing them.

  5. Chill:
    Cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the salad to set slightly.

Serving and Storage Tips:

  • Serving:
    Serve cold in individual cups or a large chilled bowl. Garnish with a sprig of mint or a drizzle of honey for presentation.

  • Storage:
    Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving again to redistribute the dressing.

  • Avoid freezing:
    Due to the dairy content and fresh fruit, freezing is not recommended as the texture will be compromised.

Variants:

  • Tropical Twist: Add mango, kiwi, or shredded coconut for an island vibe.

  • Berry Delight: Focus on mixed berries like blueberries, raspberries, and blackberries for a tarter flavor.

  • Healthier Version: Use Greek yogurt in place of cream cheese and whipped topping, and sweeten with honey or maple syrup.

  • Nutty Crunch: Sprinkle with toasted pecans or walnuts just before serving for added texture.

FAQ:

Q: Can I make this cheesecake fruit salad ahead of time?
A: Yes! It’s even better after chilling for a few hours. Just avoid adding bananas until just before serving to prevent browning.

Q: What fruits should I avoid using?
A: Water-heavy fruits like watermelon can make the salad too watery. Stick to firmer fruits that hold up in cream.

Q: Is this dessert gluten-free?
A: Yes, it’s naturally gluten-free as long as the whipped topping and marshmallows used are certified gluten-free.

Q: Can I make it vegan?
A: Absolutely! Use vegan cream cheese, plant-based whipped topping, and ensure any add-ins (like marshmallows) are vegan.

Q: Can I use frozen fruit?
A: Fresh is best for texture, but if using frozen, thaw and drain thoroughly to avoid excess moisture.

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