Vegan Cheesecake Fruit Salad

The Vegan Cheesecake Fruit Salad is a perfect option for vegans or even non-vegans to try out for a no-bake dessert-like salad. It combines fresh fruits with the flavor of dairy-free cheesecake. This exciting and delicious fruit salad has colorful & flavorful fruits in it. The Vegan Cheesecake Fruit Salad has all the vegan ingredients that are full of antioxidants, vitamins, and plant-based protein.

STATS:

• Caloric count: 185 kcal
• Prep duration: Fifteen minutes
• Serving size: 1 cup
• Cook time: Nil
• Chilling time: 30 minutes
• Cuisine: American
• Total time: 45 minutes
• Course: Salad / Dessert
• Diet: Vegan
• Serving: 6

EQUIPMENT:

• Serving bowl
• Measuring spoons & cups
• Spatula
• Hand mixer
• Mixing bowls

INGREDIENTS:

• 1 cup of vegan softened cream cheese
• ½ cup of coconut yogurt
• 1 tsp of vanilla extract
• 2 tbsp of maple syrup
• 1 tbsp of lemon juice
• One cup of sliced strawberries
• 1 cup of halved green or red grapes
• One cup of pineapple chunks
• 1 cup of blueberries
• 2 tbsp of chopped almonds (optional)
• 1 medium sliced banana

INGREDIENT NOTES:

VEGAN CREAM CHEESE:

• This provides a creamy texture to the salad with its classic cheesecake flavor. For an alternative, use cashew cream.

COCONUT YOGURT:

• This yogurt in the salad gives moisture and tanginess. For an alternative, use soy yogurt.

MAPLE SYRUP:

• Maple syrup helps in balancing the tartness inside the salad. Use date syrup as a substitute option.

LEMON JUICE:

• This ingredient helps in giving the acidic flavor, just like in a classic cheesecake.

VANILLA EXTRACT:

• It includes its aroma in the salad. To give the salad a nutty twist, you may substitute this ingredient with almond extract.

FRESH FRUIT:

• The fruits inside this salad help in giving nutrients, color, and their natural sweet taste. You can use kiwis, peaches, and mangoes as alternatives.

INSTRUCTIONS:

1. Beat the vegan cream cheese inside a medium-sized bowl till it is fluffy.
2. Add vanilla extract, lemon juice, maple syrup, and coconut yogurt, and beat again till you properly blend it.
3. Except for the banana, add the chopped fruits to another large bowl.
4. Pour the mixture over the chopped fruits, and mix with a spatula till you evenly cover the fruits.
5. To prevent bananas from becoming brown, place them on top of the salad just before serving.
6. If you desire, add some chopped almonds.
7. For thirty minutes, refrigerate this salad.

SERVING SUGGESTIONS:

• A good presentation option is serving this salad cold in parfait glasses or dessert bowls.
• You can top this salad with granola to have a crust-like feeling of a cheesecake.
• Pairing this salad with vegan whipped cream is also another serving suggestion.

TIPS:

• To obtain a thicker texture in the salad, you can put the cream base inside the fridge for fifteen minutes before you add the chopped fruits.
• Just like the banana, if you are including any delicate fruits, top them right before you want to serve the salad.
• Don’t overmix the fruits; they might become mushy.
• For a firm mixture of the salad, make use of cold ingredients.

STORAGE INFORMATION:

FRIDGE:

• For a two-day time period, you can store this salad in a sealed vessel. Since the fruits may release their juice, mix the salad gently before serving.

FREEZER:

• The texture of both the cream and the fruits will change when you freeze them; hence, do not freeze this salad.

FAQs:

Can I prepare this salad with the use of frozen fruits rather than fresh ones?

• The best option is to use fresh fruits, since the frozen ones can cause the salad to become watery as they release liquid.

How to make this salad without any nuts?

• You can make use of pumpkin or sunflower seeds, or just exclude adding any nuts.

I want to prepare it in advance. How can I do it?

• Prepare the cream mixture beforehand, and then include the chopped fruits when you need to serve the salad.

NUTRITIONAL INFORMATION:

Calories: 185 kcal
Net carbs: 22 grams
Iron: 0.9 grams
Total carbs: 25 grams
Vitamin A: 150 IU
Fiber: 3.2 grams
Calcium: 45 grams
Protein: 3.8 grams
Serving size: 1 cup
Sodium: 120 grams
Serving: 6
Potassium: 310 grams