Caramel Crunch Cheesecake Fruit Salad Recipe
Indulge in the creamy sweetness of Caramel Crunch Cheesecake Fruit Salad, a delightful no-bake dessert that combines the richness of cheesecake with the freshness of fruits and a crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 8 servings 1x
- Category: Dessert, Salad
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
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Cheesecake Mixture:
- 1 (8 oz) package cream cheese, softened
- 1 (3.4 oz) box instant cheesecake pudding mix, dry
- 1/2 cup caramel sauce, plus extra for drizzling
- 1/2 cup milk
- 1 (8 oz) container whipped topping, thawed
Fruit:
- 2 cups chopped apples
- 1 cup sliced strawberries
- 1 cup seedless grapes, halved
- 2 bananas, sliced
- Lemon juice, to prevent fruit browning
Crunchy Topping:
- 1 cup granola or crushed toffee bits
Instructions
- Cheesecake Mixture: In a large mixing bowl, beat softened cream cheese until smooth. Add dry cheesecake pudding mix, caramel sauce, and milk. Mix until creamy. Fold in whipped topping.
- Fruit: In a separate bowl, toss apples, bananas, and other fruit with lemon juice. Gently fold fruit into the cheesecake mixture.
- Serving: Just before serving, sprinkle with granola or toffee bits and drizzle with extra caramel sauce. Serve chilled.
Notes
- For best texture, add the crunchy topping just before serving.
- You can substitute other fruits like blueberries, raspberries, or pineapple.
- Store in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 24g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
