In a medium-sized mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and lump-free. Starting with softened cream cheese is key to achieving a silky texture.
Add the powdered sugar and vanilla extract, beating again until well blended. The mixture should be thick, creamy, and sweet with a hint of vanilla.
In a separate chilled bowl, whip the heavy whipping cream using a hand mixer or stand mixer until stiff peaks form. This step gives the filling its light, airy texture.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated and smooth. Be careful not to overmix — you want to maintain the fluffiness of the whipped cream.
Step 2: Prepare the Fruit
Rinse and prepare the strawberries, apples, and grapes. Pat them dry with paper towels to prevent excess moisture, which can water down the filling.
In a large mixing bowl, combine the fruit and gently toss to distribute evenly.
Step 3: Assemble the Cheesecake Fruit Salad
Spoon a generous layer of the cheesecake filling over the fruit mixture. Using a large spatula, gently fold the filling into the fruit until everything is evenly coated in creamy goodness.
Sprinkle the top with granola or crushed graham crackers for a delightful crunch that mimics a cheesecake crust.
Drizzle caramel sauce over the top for a glossy, decadent finish. For an extra touch, warm the caramel slightly so it flows easily over the salad.
Step 4: Chill and Serve
Cover the bowl and refrigerate for about 1 hour. Chilling helps the flavors meld and allows the filling to firm up slightly for the perfect creamy texture.
Before serving, give the salad a light stir and, if desired, top with additional fruit, crushed crackers, or a final drizzle of caramel.
