Tropical Cheesecake Fruit Salad

Ingredients:

• Cream Cheese (8 oz., softened): Cream cheese serves as the creamy base of the cheesecake fruit salad, lending richness and tanginess to the dessert. When softened, it blends smoothly with other ingredients, creating a luscious texture.
• Sugar (1/2 cup): Sugar adds sweetness to the cheesecake filling, balancing the tartness of the cream cheese. When combined with softened cream cheese, it creates a smooth and creamy mixture that forms the backbone of the dessert.
• Cool Whip (8 oz., thawed): Cool Whip provides lightness and fluffiness to the cheesecake fruit salad, giving it an airy texture. When thawed, it folds easily into the cream cheese mixture, adding volume and creaminess without the need for whipping.
• Vanilla (1/2 teaspoon): Vanilla extract enhances the flavor of the cheesecake filling, adding a hint of warmth and sweetness. Its aromatic notes complement the tropical fruits, elevating the overall taste of the dessert.
• Chopped Fruit (6 cups – crushed canned pineapple, kiwi, bananas, maraschino cherries, and mango): A colorful assortment of chopped fruits brings a burst of tropical flavor and vibrant color to the salad. From tangy pineapple and juicy mango to sweet bananas and tart cherries, each fruit adds its own unique taste and texture to the dish.
• Shredded Coconut (1/4 cup, divided): Shredded coconut provides a tropical accent and adds texture to the cheesecake fruit salad. Toasted flaked coconut offers a nutty crunch, while shredded coconut sprinkled on top adds a decorative touch and enhances the coconut flavor.

Preparation method :

1. Prepare the Cheesecake Filling: Start by taking softened cream cheese and sugar in a mixing bowl. Using a hand mixer or a stand mixer, whip them together until they form a smooth and creamy texture. Make sure to scrape down the sides of the bowl as needed to ensure even mixing. Once the cream cheese and sugar are well combined, add vanilla extract to the mixture and blend thoroughly. Gradually add the thawed Cool Whip into the bowl, folding it in gently until fully integrated. This step is crucial for achieving a velvety consistency in the cheesecake filling.
2. Assemble the Fruit Salad: Take a large serving bowl and combine the chopped fruits of your choice. These can include crushed canned pineapple, sliced kiwi, diced bananas, halved maraschino cherries, and diced mango. Ensure that the fruits are prepared and cleaned beforehand. Gently mix the fruits together to distribute them evenly throughout the bowl. This step sets the foundation for the tropical flavors of the fruit salad.
3. Combine with Cheesecake Filling: Once the fruits are mixed, add the prepared cheesecake filling into the bowl with the mixed fruits. Using a spatula or a large spoon, gently fold the filling into the fruits until they are evenly coated. Be careful not to crush the fruits or deflate the filling during this process. The goal is to incorporate the creamy cheesecake filling while maintaining the texture of the fruits.
4. Add Shredded Coconut: Sprinkle toasted flaked coconut and a portion of shredded coconut onto the surface of the fruit salad mixture. This addition adds a layer of texture and enhances the tropical flavors of the salad. Use a spatula to delicately blend the coconut into the salad, ensuring that it is evenly distributed throughout. The coconut complements the creamy cheesecake filling and adds a hint of nuttiness to the dish.
5. Chill and Serve: Wrap the bowl with plastic wrap to seal it, and place the tropical cheesecake fruit salad in the refrigerator for at least 60 minutes. This chilling time allows the flavors to meld together and for the salad to cool adequately. Just before serving, sprinkle the remaining shredded coconut atop the salad as a garnish. This final touch adds visual appeal and extra flavor to the dish. Once chilled, the salad is ready to be served and enjoyed as a refreshing and indulgent dessert or side dish.