Cheesecake Fruit Salad

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Sometimes you get a craving to have fruit for dessert, but maybe it doesn’t feel fancy enough. This cheesecake fruit salad solves this problem without making too complicated a dish. You see the thick, creamy “dressing” for the salad is so tasty, yet so easy to make that it takes hardly any time at all. And since it has minimal added sugar it’s never too sweet, just like a good cheesecake.

Real cream cheese and lemon juice make this dessert taste like a no-bake cheesecake, but it takes even less effort to make (if you can believe it).

This dessert almost reminds me of an old school ambrosia recipe, this kind that were so popular to bring to picnics and potlucks back in the day. But, this one is made with less sugar and no coconut, nuts or Jell-o and uses all fresh fruit.


1 (8 oz) package cream cheese, room temperature 1 1/2 cups frozen thawed whipped topping, thawed 1/4 cup Greek vanilla or triple cream yogurt 1/4 cup powdered sugar, sifted 1 teaspoon fresh lemon juice 1 teaspoon vanilla extract 5 cups chopped ripe fruit (such as pineapple, strawberries, blueberries, melon, mango, and/or grapes)


Combine cream cheese, whipped topping, yogurt, powdered sugar, lemon juice, and vanilla extract in a medium bowl using an electric mixer. Blend until completely smooth. In a large bowl combine fruit. Pour cheesecake dressing over fruit and toss to combine. Serve immediately or place in refrigerator to chill until serving (up to 2 hours).

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