Cheesecake Fruit
Looking for a unique and delicious dessert to impress your guests or satisfy your sweet tooth? Look no further than Cheesecake Fruit! This simple and refreshing recipe combines the creamy goodness of cream cheese and cheesecake pudding with the indulgent flavor of French vanilla coffee creamer, resulting in a heavenly topping for your favorite fresh fruit. Whether you serve it as a dip or a topping for a fruit salad, Cheesecake Fruit is sure to become a family favorite for any occasion. The addition of French vanilla coffee creamer will bring a rich, sweet and creamy flavor to the recipe, enhancing the taste and texture that will make it even more irresistible.
Ingredients
- 8 oz cream cheese 8-ounce package cream cheese, room temperature
- 1 package cheesecake pudding instant cheesecake pudding, unprepared ,(3.4-ounce package
- 1 cup Coffee Creamer International Delight liquid, French Vanilla
Instructions
- In a medium tall bowl (I use my 8-cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up
- Add the dry pudding mix. Beat until well combined. If the mixture is too thick you can add a splash of the measured creamer to loosen it up.
- With the mixer on low, slowly add the remaining creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
- In a large bowl, combine fruit.
- Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit. See note below.
- Chill until ready to serve or serve immediately.
Notes
1. Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
2. If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1-Cup heavy cream, ¼ cup powdered sugar and 2 teaspoons vanilla extract.
3. If you are using canned fruit be sure to drain it completely.
4. To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!
5. Even though I had made a VERY large fruit salad, this makes too much dressing. We placed the fruit in our individual serving bowls and spooned how much dressing we want. Dressing lasted about 2 weeks.
6. Dressing can also be used a fruit dip for a fruit tray.
7. Think of the options if you used chocolate pudding, banana pudding, Almond Joy pudding – a whole new set of trials for our taste buds
Nutrition Disclaimer
Paulson Pursuits is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Nutrition
Calories: 110kcalCarbohydrates: 10gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 19mgSodium: 170mgPotassium: 25mgSugar: 8gVitamin A: 254IUCalcium: 18mgIron: 0.02mg
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