Ingredients
Equipment
Method
Preparation
- Wash and thoroughly dry the strawberries, pineapple, and grapes. Cut strawberries into halves and dice the pineapple into bite-sized chunks. Keep grapes whole. Ensure all fruit is dry to prevent a watery base.
- In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth. Slowly add cold heavy cream and whip on medium-high speed until stiff peaks form and the mixture is billowy and white.
- Gently fold the prepped strawberries, pineapple, and grapes into the cheesecake mixture using a silicone spatula. Do not overmix; stop once the fruit is evenly coated.
- Transfer to a clear glass bowl. Drizzle the thick caramel sauce in a zig-zag pattern across the top, allowing it to drip down. Garnish with fresh mint leaves.
Nutrition
Notes
Use full-fat cream cheese for the best stability.
Ensure fruit is completely dry before folding into the cream to prevent weeping.
Ensure fruit is completely dry before folding into the cream to prevent weeping.
