Fruit Salad with Cream Cheese Dressing Recipe

Photos of Fruit Salad with Cream Cheese Dressing Recipe

Fruit salad is pretty good all on its own, but fruit salad with cream cheese dressing is a little piece of heaven. The tangy flavor of the fresh fruit mix, combined with the delightfully sweet taste of cream cheese dressing is just what you need to satisfy a sweet tooth without going overboard on sugar. The mint adds a bright spot of taste that complements the creamy dressing. It’s the perfect dessert to serve on an outdoor barbecue grill after devouring some smoky pork barbecue and grilled fajitas.

Preparing the Fruit Salad with Cream Cheese Dressing Recipe

Tips on Making Fruit Salad with Cream Cheese

Here are the best tips on making this creamy fruit salad:

Soften the cream cheese for at least 30 minutes to an hour at room temperature before using it. It’ll be easier to work with.

Use as much or as little sugar according to your preferred sweetness. Powdered sugar will dissolve and blend faster than granulated brown sugar. You may even opt to use stevia, Equal, erythritol, or your favorite sugar substitute instead.

For the fruits, use the best quality ones that you can find. Moreover, fresh will always be better than frozen, because frozen fruit turns extra watery once thawed.

Add nuts or coconut flakes for extra texture! You can also serve it topped with graham crackers and ice cream, for instance, to make it extra indulgent. Add some maraschino cherries for a pop of color. We bet it’ll look great!

Mix in cool whip or vanilla yogurt to turn this into cheesecake fruit salad. On the other hand, you can use it the next day as a crepe filling or turn it into a parfait together with sponge cake and whipped cream.

How To Make Fruit Salad with Cream Cheese Dressing

This recipe for fruit salad with cream cheese makes a colorful combination of fresh fruits like apples, kiwis, and berries, topped with a tangy cream cheese dressing.

Prep: 5 mins

Chill: 2 hrs

Cook: 15 mins

Total: 2 hrs 20 mins

Serves:

Ingredients

2 bananas, sliced
1 red apple, or green apple, chopped
1½ cup red and green grapes, seedless, cut in halves
1 cup blueberries
½ cup raspberries, or blackberries, cut in half
1 cup strawberries, cut in half
2 kiwis, peeled, chopped

For Dressing:

8 oz cream cheese, (1 package) at room temperature
1 cup brown sugar
1 tbsp vanilla extract
1 tbsp lemon juice
¼ cup orange juice
1 tsp salt

To Serve:

mint leaves, torn

Instructions

Blend the cream cheese with a hand mixer until light and fluffy.
Gradually add the brown sugar and salt. Beat until the sugar is dissolved.
Drizzle in the lemon juice, orange juice and vanilla and beat until smooth. Set aside.
In a large bowl, combine all the fruits.
Add the dressing to the mixture and toss again until the fruit is completely coated.
Cover the bowl with cling wrap and chill for at least 2 hours or overnight.
Garnish with mint leaves and serve.

Nutrition

Sugar: 88g
:
Calcium: 142mg
Calories: 603kcal
Carbohydrates: 105g
Cholesterol: 62mg
Fat: 20g
Fiber: 7g
Iron: 2mg
Monounsaturated Fat: 5g
Polyunsaturated Fat: 1g
Potassium: 807mg
Protein: 6g
Saturated Fat: 11g
Sodium: 784mg
Vitamin A: 961IU
Vitamin C: 89mg

Nutrition Disclaimer

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Frequently Asked Questions

How do you keep fruit salad from getting watery?

The fruits will eventually release their juices after some time, which is why this fruit salad recipe with cream cheese is best served the day it is made. Some ways you can keep the fruit salad from getting watery is to use fruits that are plump, at their peak ripeness, and not overripe because overripe ones tend to be mushy and extra-watery. Additionally, if you plan to use watery fruits like mandarin oranges and pineapple chunks similar to ambrosia salad, then it’s best to drain them in a strainer for about 30 minutes first. Also, toss the dressing into them just right before serving, and serve immediately.

How do you keep fruit salad from turning brown?

Fruits turn brown when exposed to air after cutting. This process is called oxidation. If you will not toss the fruits immediately into the cream cheese dressing, keep them from turning brown by coating them with something acidic such as water mixed with vinegar or lemon juice. Use 1 tablespoon of vinegar or lemon juice for every half cup of water. You can also use the syrup from canned pineapples. This will serve as a layer of barrier between the fruit and air.

Conclusion

Level up your cool desserts by making the best fruit salad with cream cheese at home! It’s creamy, fruity, and a bit tangy, making up a dreamy dessert salad that will cheer you up on any day.