Cheesecake Fruit Salad in Tin Foil Tray

SAVE THIS!

📝 Ingredients:

• 8 oz (225 g) cream cheese, softened
• 1 cup (240 ml) heavy whipping cream (or Cool Whip for a lighter option)
• ½ cup (100 g) granulated sugar
• 1 tsp vanilla extract
• 1 cup mini marshmallows (optional for extra fluffiness)
• 4 cups mixed fresh fruit, chopped (strawberries, blueberries, grapes, kiwi, pineapple, mango, etc.)
• ½ cup powdered sugar (optional, for sweeter fruit mix)
• 1 tbsp lemon juice (prevents fruit browning)

🍽 Instructions:

1. Prep the Fruit:
   
   • Wash, dry, and chop all fruit into bite-sized pieces.
   • Toss with lemon juice and powdered sugar (if desired). Set aside.
2. Make Cheesecake Mixture:
   
   • In a large bowl, beat cream cheese until smooth and creamy.
   • Add sugar and vanilla, mixing well.
   • Slowly add heavy whipping cream and whip until light and fluffy.
   • (Optional) Fold in mini marshmallows for a soft, sweet texture.
3. Combine:
   
   • Gently fold the fruit into the cheesecake mixture until evenly coated.
4. Transfer to Tin Foil Tray:
   
   • Spoon the mixture into a clean foil tray, spreading evenly.
   • Cover tightly with foil or plastic wrap.
5. Chill:
   
   • Refrigerate for at least 1–2 hours before serving for the best texture.

🍓 Tips:

• For added crunch, sprinkle crushed graham crackers or cookie crumbs on top before serving.
• If making ahead, keep fruit and cheesecake mixture separate and mix just before serving to prevent watery salad.
• Can be made with canned fruit cocktail (well-drained) for convenience.