A delightful combination of creamy cheesecake-flavored base and fresh vibrant fruits, perfect as a refreshing treat for any occasion.

8 oz cream cheese, softened

1/2 cup powdered sugar

1 tsp vanilla extract

1 cup Greek yogurt or sour cream (or a mix of both)

1 cup heavy cream (whipped)

2 cups strawberries, sliced

2 cups grapes (red or green), halved

1 cup blueberries

1 banana, sliced

1 cup pineapple chunks

1/2 cup mini marshmallows (optional, for extra texture)

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Beat softened cream cheese with powdered sugar and vanilla extract until smooth.
Add Greek yogurt (or sour cream) and mix until well combined.
Whip heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture until light and fluffy.
Wash and chop all fruit as needed.
Add strawberries, grapes, blueberries, banana, and pineapple chunks to the creamy mixture; fold gently to keep fruit intact.
Optionally, stir in mini marshmallows for extra sweetness and texture.
Refrigerate for at least 1 hour to allow flavors to meld.
Serve chilled and enjoy.

For a tropical twist, swap pineapple for mango or kiwi.

Use coconut cream and dairy-free yogurt for a dairy-free version.

Add chopped nuts like pecans or walnuts for crunch.

Sweeten with honey or maple syrup if desired.

Use seasonal fruits to customize the salad.

Store leftovers in an airtight container in the fridge for up to 2 days.

Do not reheat; best served cold.

Add bananas just before serving or toss in lemon juice to prevent browning.