Cheesecake Fruit Salad Recipe

Instructions

1. Cheesecake Base
   Beat cream cheese and butter until smooth. Mix in powdered sugar, then fold in whipped topping. Chill.
2. Pudding Layer
   In a separate bowl, whisk pudding mix, milk, and vanilla until thickened. Chill.
3. Combine
   Gently fold pudding into the cheesecake mixture until creamy and well blended.
4. Add Fruit
   Fold in strawberries, blueberries, and blackberries. Mix gently to keep fruit intact.
5. Chill & Serve
   Cover and refrigerate for at least 1 hour. Garnish with extra fruit before serving.

Storage

• Keep covered in the fridge for up to 2 days.
• For best texture, store the cheesecake mixture and fruit separately if making ahead.

✨ Serving Ideas:

• Drizzle with honey or sprinkle toasted coconut for extra flair.
• Use as a filling for crepes or pancakes for a decadent breakfast treat.

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