FLUFFY CHEESECAKE FRUIT SALAD
This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it's so easy it's foolproof!
Provided by Sweet Basil
Categories America's Best 4th of July Desserts, Recipes and Sides
Time 5m
Number Of Ingredients 7
Steps:
- Mix in a large bowl the dry cheesecake pudding powder, cool whip and strawberry yogurt.
- Fold in the fruit being careful not to smash and chill in the fridge for 30 minutes.
Nutrition Facts : ServingSize 1 g, Calories 224 kcal, Carbohydrate 45 g, Protein 2 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 270 mg, Fiber 7 g, Sugar 31 g, UnsaturatedFat 2 g
CHEESECAKE FRUIT SALAD RECIPE
This Cheesecake Fruit Salad is the perfect combination of creamy, light, and fresh! Fresh berries tossed in a cream cheese pudding mixture-it's the perfect side, or crepe filling!
Provided by Lil' Luna
Categories Dessert
Time 7m
Number Of Ingredients 10
Steps:
- In a bowl, beat cream cheese and margarine (or butter) until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.
- In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.
- Fold in fruit and refrigerate for at least 1 hour before serving. ENJOY!
Nutrition Facts : Calories 269 kcal, Carbohydrate 34 g, Protein 3 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 229 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
RASPBERRY CHEESECAKE FLUFF SALAD RECIPE
This Raspberry Cheesecake Fluff Salad makes the perfect side dish or dessert. It's easy to make and full of delicious fruity flavor. You are going to love how easy it is, and how quickly it comes together. You need to try this summer salad recipe.
Provided by Camille Beckstrand
Time 5m
Number Of Ingredients 4
Steps:
- In a large bowl, mix together pudding mixes, yogurt, and Cool Whip (you'll have to really beat it to get out all the lumps!).
- Fold in the berries (the more that you stir them in, the more that they will turn your salad pink).
- Cover and chill until serving time.
Nutrition Facts : Calories 214 kcal, Carbohydrate 41 g, Protein 7 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 10 mg, Sodium 819 mg, Fiber 2 g, Sugar 22 g, ServingSize 1 serving
CHEESECAKE FRUIT SALAD
Creamy, luscious, smooth base to stir a wonderful pile of fruit into. This is a great dish to take to a potluck, or share as a summery dessert. You could even scoop this over angel food cake as a variation. But it doesn't need anything more than a spoon! Don't combine too far in advance, as the cream mixture may absorb liquid from the fruit and start to break down.
Provided by Rebekah Rose Hills
Categories Fruit Salads
Time 15m
Yield 12
Number Of Ingredients 10
Steps:
- Combine milk and pudding mix in the bowl of a stand mixer and mix until incorporated. Slowly blend in cream cheese, increasing the speed to high until mixture is smooth. Mixture should be somewhat thick.
- Fold in frozen whipped topping, using a spatula, until well incorporated and mixture is light and creamy. Add grapes, strawberries, bananas, blackberries, raspberries, and blueberries. Fold in gently, until fruit is well coated and evenly mixed in. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 199 calories, Carbohydrate 32.4 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 86.1 mg, Sugar 21.6 g
CHEESECAKE FRUIT SALAD
Cheesecake fruit salad has fresh berries, a decadent cheesecake blend and lots of marshmallows. This recipe comes together in just minutes for the best treat.
Provided by Eating on a Dime
Categories Dessert
Time 45m
Number Of Ingredients 7
Steps:
- In a large mixing bowl, whisk together the pudding mix, yogurt and whipped topping.
- Then gently fold in the fruit and marshmallows. Be careful not to smash the fruit and do not over mix.
- Cover and refrigerate for at least 30 minutes or until ready to serve.
- Serve cold and enjoy!
Nutrition Facts : Calories 298 kcal, Carbohydrate 63 g, Protein 4 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 4 mg, Sodium 269 mg, Fiber 2 g, Sugar 49 g, UnsaturatedFat 2 g, ServingSize 1 serving
FRUIT SALAD CHEESECAKE
I have enjoyed this recipe since the 1960s, when my in-laws' dear neighbor shared it. Similar to a fruit fluff, this yummy dessert has a macaroon crust and plenty of fruit and nuts in the filling. - Pamela O'Brien Greenville, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, cook pineapple and sugar over medium heat for 5 minutes or until heated through. Place cold water in a bowl; sprinkle with gelatin. Let stand for 1 minute. Stir into the warm pineapple mixture. Reduce heat to low; add cream cheese. Cook and stir until cream cheese is melted and mixture is blended. Remove from the heat; cool completely., In a small bowl, combine macaroon crumbs and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. Stir the grapes, oranges, cherries and nuts into cream cheese mixture. Fold in the whipped topping. Pour into prepared pan. Cover and refrigerate overnight. Remove sides of pan before serving.
Nutrition Facts :
HAWAIIAN CHEESECAKE FRUIT SALAD
Make and share this Hawaiian Cheesecake Fruit Salad recipe from Food.com.
Provided by Chef PotPie
Categories < 15 Mins
Time 15m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
- Add the dry pudding mix. Beat until well combined.
- With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
- In a large bowl, combine strawberries, oranges, pineapple, kiwi and mango.
- Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
- In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
- Chill until ready to serve or serve immediately.
- NOTES:.
- Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way.
- If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.
- To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!
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