Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Cheesecake Fruit Salad

Cheesecake Fruit Salad

  • Author: Kevin
  • Total Time: 1 hour 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This easy Cheesecake Fruit Salad combines creamy plant-based cheese and Greek-style plant-based yogurt with a vibrant mix of fresh fruits. Lightly sweetened with natural maple syrup or agave, brightened with lemon juice and vanilla extract (natural), and set with a natural gelling agent, this refreshing dessert or snack is perfect for any occasion. It is versatile, visually appealing, and brings a delicious balance of sweet and tangy flavors.

Ingredients

Scale

Creamy Base

  • 1 cup Plant-Based Creamy Cheese (plant-based)
  • 1/2 cup Greek-style Plant-Based Yogurt (plant-based)
  • 2 tablespoons Maple Syrup (natural) or Agave (natural)
  • 1 tablespoon Lemon Juice (natural)
  • 1 teaspoon Vanilla Extract (natural)
  • 1 teaspoon Natural Gelling Agent

Fresh Fruits

  • 1 cup Strawberries, hulled and chopped
  • 1 cup Blueberries
  • 1 Kiwi, peeled and chopped
  • 1 cup Grapes, halved
  • 1 cup Melon, cubed

Optional Toppings

  • 1/4 cup Chopped Nuts or Seeds (optional)
  • Fresh Mint or Basil Leaves for garnish (optional)

Instructions

  1. Prepare the Creamy Base: In a mixing bowl, combine the plant-based creamy cheese, Greek-style plant-based yogurt, maple syrup or agave, lemon juice, vanilla extract, and natural gelling agent. Whisk thoroughly until the mixture is smooth, creamy, and free of lumps to create a luscious cheesecake-flavored base.
  2. Chop the Fresh Fruits: While the creamy base rests, wash and chop the fresh fruits into bite-sized pieces. Aim for a mix of soft and firm textures for an enjoyable contrast. Place all prepared fruit in a large mixing bowl.
  3. Combine and Chill: Pour the creamy base over the prepared fresh fruits and gently fold to coat every piece evenly. Cover the bowl and refrigerate the salad for at least one hour to allow flavors to meld and the natural gelling agent to set the texture.
  4. Add Crunch and Serve: Just before serving, fold in the chopped nuts or seeds if using. Stir gently, then serve the salad in bowls or glasses, garnished with fresh mint or basil leaves to add a fresh aroma and visual appeal.

Notes

  • Choose fresh, seasonal fruits for the best flavor and texture.
  • Gently fold the fruit into the cream mixture to avoid bruising or mushiness.
  • Taste the creamy base before combining fruits to adjust sweetness as desired.
  • Chill the salad sufficiently to let flavors meld and texture set properly.
  • Serve the salad cold for optimal creaminess and freshness.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Appetizers
  • Method: No-Bake
  • Cuisine: International

Nutrition

  • Serving Size: 1 cup
  • Calories: 180
  • Sugar: 20g
  • Sodium: 40mg
  • Fat: 7g
  • Saturated Fat: 1g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: Cheesecake Fruit Salad, Plant-Based Dessert, Vegan Fruit Salad, Creamy Fruit Salad, Healthy Dessert, No-Bake Dessert

Find it online: https://yumwayrecipes.com/cheesecake-fruit-salad/