Easy Cheesecake Salad Food

EASY CHEESECAKE

Easy Cheesecake image

Make and share this Easy Cheesecake recipe from Food.com.

Provided by Kim19068

Categories Cheesecake

Time 55m

Yield 1 pie

Number Of Ingredients 5

Ingredients

1 (16 ounce) package cream cheese, softened
2 eggs, beaten
1 cup sugar
1 teaspoon vanilla
1 (9 inch) graham cracker pie crusts

Steps:

Beat the cream cheese,eggs,sugar and vanilla in a mixing bowl with a electric mixer until smooth.
Spoon into pie shell.
Bake at 325 for 45 minutes.
I have made this with fresh fruit and also used canned blueberries.

Nutrition Facts : Calories 3663.8, Fat 224.6, SaturatedFat 103.2, Cholesterol 871.8, Sodium 2967.7, Carbohydrate 375.5, Fiber 3.6, Sugar 306.7, Protein 49.5

CHEESECAKE FRUIT SALAD

Cheesecake Fruit Salad image

Creamy, luscious, smooth base to stir a wonderful pile of fruit into. This is a great dish to take to a potluck, or share as a summery dessert. You could even scoop this over angel food cake as a variation. But it doesn't need anything more than a spoon! Don't combine too far in advance, as the cream mixture may absorb liquid from the fruit and start to break down.

Provided by Rebekah Rose Hills

Categories Fruit Salads

Time 15m

Yield 12

Number Of Ingredients 10

Ingredients

1 ½ cups milk
1 (3.4 ounce) package instant cheesecake pudding mix
2 ounces cream cheese, softened
1 (8 ounce) container frozen whipped topping, thawed
3 cups grapes
1 pound fresh strawberries, hulled and sliced
2 large bananas, sliced
1 (6 ounce) container fresh blackberries
1 (6 ounce) container fresh raspberries
1 (6 ounce) container fresh blueberries

Steps:

Combine milk and pudding mix in the bowl of a stand mixer and mix until incorporated. Slowly blend in cream cheese, increasing the speed to high until mixture is smooth. Mixture should be somewhat thick.
Fold in frozen whipped topping, using a spatula, until well incorporated and mixture is light and creamy. Add grapes, strawberries, bananas, blackberries, raspberries, and blueberries. Fold in gently, until fruit is well coated and evenly mixed in. Cover and refrigerate until ready to serve.

Nutrition Facts : Calories 199 calories, Carbohydrate 32.4 g, Cholesterol 7.6 mg, Fat 6.7 g, Fiber 3.9 g, Protein 2.9 g, SaturatedFat 5.1 g, Sodium 86.1 mg, Sugar 21.6 g

HAWAIIAN CHEESECAKE FRUIT SALAD

Hawaiian Cheesecake Fruit Salad image

Make and share this Hawaiian Cheesecake Fruit Salad recipe from Food.com.

Provided by Chef PotPie

Categories < 15 Mins

Time 15m

Yield 16 serving(s)

Number Of Ingredients 10

Ingredients

1 (8 ounce) package cream cheese
1 (3 1/2 ounce) package instant cheesecake pudding, unprepared
1 cup French vanilla flavored coffee creamer (liquid)
1 lb strawberry, hulled and sliced
4 mandarin oranges, peeled and sectioned
1 (20 ounce) can pineapple tidbits, drained
3 kiwi, peeled and cut into half moons
2 mangoes, cut into bite size chunks
1 banana, cut into coins
1/2 lemon, juice of

Steps:

In a medium tall bowl, 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.
With the mixer on low, slowly add the 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 strawberries, oranges, pineapple, kiwi and mango.
Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit.
In a small bowl combine the banana coins and the lemon juice. Toss until well coated, drain the excess lemon juice. Gently fold the banana into the cheesecake salad.
Chill until ready to serve or serve immediately.
NOTES:.
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.
If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1 cup heavy cream, 1/4 cup powdered sugar and 2 teaspoons vanilla extract.
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!

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