Ingredients
Cheesecake Mixture
- 8 Ounces Cream Cheese, softened
- 1/2 Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- 8 Ounces Whipped Topping, thawed
Fruit
- 2 Cups Raspberries
- 2 Cups Peaches, sliced
Instructions
- Prepare cheesecake base: In a large bowl, use a hand mixer to beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is light, smooth, and fluffy, ensuring the sugar is fully incorporated.
- Fold in whipped topping: Gently fold the thawed whipped topping into the cream cheese mixture until well blended, maintaining a light and airy texture.
- Add fruit: Carefully fold in the fresh raspberries and peach slices, mixing just enough to combine without crushing the fruit.
- Serve or chill: Serve the salad immediately for best texture, or cover and chill in the refrigerator until ready to serve for a refreshing cold dessert.
Notes
- Ensure cream cheese is softened to avoid lumps in the mixture.
- Use fresh, ripe peaches and raspberries for the best flavor and texture.
- This salad is best served within 24 hours for freshness.
- Can be doubled or halved easily depending on servings needed.
- Chilling the salad enhances its flavor and texture but avoid over-mixing the fruit to prevent them from getting mushy.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
