Tropical Cheesecake Fruit Delight (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
8 oz cream cheese, softened
02 -
1/3 cup powdered sugar
03 -
1 cup heavy whipping cream
04 -
1/2 tsp vanilla extract
→ Fruit Topping
05 -
2 cups fresh pineapple chunks
06 -
2 cups sliced strawberries
07 -
2 cups kiwi slices
08 -
1 cup fresh raspberries
→ Finishing Touches
09 -
1/2 cup shredded sweetened coconut, toasted
10 -
Optional garnish: mint leaves for a fresh finish
# Instructions:
01 -
In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and vanilla extract, beating until fully incorporated for a light and fluffy texture.
02 -
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light, airy cheesecake base.
03 -
In a large serving bowl, arrange the fresh pineapple chunks, sliced strawberries, kiwi slices, and raspberries. Pour the cheesecake mixture over the fruits, gently tossing to ensure they are evenly coated without bruising the delicate fruits.
04 -
Sprinkle the toasted coconut on top of the salad for added crunch and tropical flavor. If desired, garnish with fresh mint leaves for a pop of color and freshness.
05 -
Refrigerate the salad for at least 30 minutes before serving to allow the flavors to meld and the cheesecake mixture to set. Serve chilled for the best experience.
# Notes:
01 -
Using fresh, ripe fruits ensures the best flavor and texture for this dessert.
02 -
Toast the coconut in a dry skillet over medium heat for enhanced nutty flavor and crunch.
03 -
Chilling the salad before serving allows the cheesecake mixture to firm up and combine beautifully with the fruits.