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Creamy whipped cheesecake filling topped with strawberries, grapes, pineapple, and crunchy graham crumbs—finished with caramel for a sweet, crowd-pleasing treat.
8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1½ cups heavy whipping cream, whipped to stiff peaks
2 cups strawberries, halved
1½ cups green grapes
1½ cups red grapes
1 cup pineapple chunks (fresh or canned), drained
1 cup diced melon (optional)
1½ cups graham cracker crumbs (or crushed digestive biscuits)
2 tablespoons unsalted butter, melted
Caramel sauce, for drizzling
Beat cream cheese: In a large bowl, beat softened cream cheese until smooth and creamy.
Add sugar + vanilla: Mix in powdered sugar and vanilla until light and fluffy.
Fold in whipped cream: Gently fold whipped cream into the cream cheese mixture until airy and fully combined.
Make crumb mixture: In a separate bowl, mix graham crumbs with melted butter until evenly moistened.
Layer the base: Sprinkle half of the crumb mixture into the bottom of a serving dish/tray and press lightly.
Add cheesecake layer: Spread cheesecake cream evenly over the crumbs and smooth the top.
Top with fruit: Arrange strawberries, grapes, pineapple, and melon over the cheesecake layer.
Finish: Sprinkle remaining crumbs over the fruit and drizzle with caramel sauce.
Chill: Refrigerate at least 1 hour before serving.
Serve: Garnish with extra fruit or mint if desired.
Best texture: Make sure the cream cheese is fully softened so the filling stays smooth (no lumps).
Fruit tip: Dry fruit well (especially pineapple) so the dessert doesn’t get watery.
Make-ahead: Assemble up to 1 day ahead; add the final crumb sprinkle and caramel right before serving for best crunch.
Flavor swaps: Try blueberries, raspberries, mandarin oranges, or kiwi.
Serving idea: Spoon into cups for individual parfait-style servings.
Find it online: https://allcookedup.com/cheesecake-fruit-salad-cream/