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Caramel Crunch Cheesecake Fruit Salad

A creamy, crunchy, and fruity dessert that brings the whole family together, featuring cheesecake filling and a delightful caramel crunch.
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Prep Time 20 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert, Salad
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 12 oz cream cheese, softened Ensure the cream cheese is well-softened for a smoother mixture.
  • 1 cup Greek yogurt (or regular yogurt)
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
Fruits
  • 3 cups mixed fruits (e.g., strawberries, blueberries, bananas, and kiwi) Feel free to mix up based on what's in season.
Crunch Layer
  • 1 cup crushed cookies (e.g., halal-friendly biscuits or graham crackers)
  • 1/2 cup caramel sauce (ensure it's halal-compliant)
Optional Toppings
  • chopped nuts or chocolate shavings Feel free to customize with your favorite toppings.

Method
 

Preparation
  1. In a large mixing bowl, combine the softened cream cheese, Greek yogurt, powdered sugar, and vanilla extract. Use a hand mixer or whisk to blend until smooth and creamy.
  2. Carefully incorporate the mixed fruits into your cheesecake mixture without crushing them.
  3. In a separate bowl, combine the crushed cookies with half of the caramel sauce.
Assembly
  1. In a serving bowl, start layering your cheesecake fruit mixture with the caramel crunch. Alternate between the creamy layer and the crunchy layer until you reach the top, finishing with a sprinkle of the leftover crushed cookies and a drizzle of caramel sauce.
  2. Refrigerate the salad for at least 30 minutes for the best flavor and texture.
  3. Serve generously into individual bowls or cups.

Notes

Use any halal-compliant cookies and avoid overmixing your fruits to keep them a bit chunky for a delightful texture contrast. Best enjoyed fresh, but it can be stored in the refrigerator for up to three days.