I don’t know about you, but I’ve been buying tons of fresh fruit this season, so naturally I’ve been thinking of different ways to use them in new recipes. And with Shavuot coming up, I decided to put a different twist on things, and make a “cheesecake” dessert without any of the baking or stress—a lighter, healthier, and easier way to enjoy cheesecake with lots of delicious fruit.
It’s my Green Goddess Fruit Platter with Cheesecake Dip! Perfect for your next Spring or Shavuot gathering!
The good news is that it calls for just a few main ingredients—cream cheese, sour cream, sugar and vanilla. And if you feel like kickin’ things up a notch, you can add in some extra flavors like cookie crumbs, Nutella, cinnamon, or whatever else sounds yummy.
And the best part? It’s perfect for company because of how easy and quick it is to make. If you have a stand mixer, the cheesecake dip literally only takes a minute or two to put together. SO quick and easy. If you don’t have a stand mixer, you can do it the ol’ fashioned way—by hand.
Plus, when you’re hosting, you can make and assemble the platter in advance, refrigerate, and bring it out when ready to serve.
My favorite part of this dessert? All that beautiful fruit! You can use any fruit you like, but I went with a green color theme for that showstopper vibe. I just love how it turned out.
As usual, I’ve included step-by-step photos of how I arranged the platter.
As you can see, the photos below feature different color fruit. Originally I hadn’t thought of the green color theme, but as I was taking pictures I thought all green might be more inspiring and special, so I changed it. I didn’t take new how-to photos though, so you get to see what the original idea looked like. 🙂
Step 1: Frame two corners of your platter with large leaves (I like using hydrangea leaves). Place a small bowl filled with the cheesecake dip towards the side of the platter. Next, add your favorite cookies to the other side.
Step 2: Start with the largest fruit you have and pile it down the center of your patter, next to the cookies.
Step 3: Continue piling fruit next to each other, mirroring the fruit on either side of the bowl, until the entire platter is covered.
Garnish with mint leaves if desired.
- 4 oz cream cheese, not whipped, room temperature
- 5 tablespoons sour cream, room temperature
- 3-5 tablespoons granulated sugar
- Pure vanilla extract, to taste
- Graham cracker crumbs, for garnish
- Kiwi wedges
- Honeydew wedges
- Green grapes
- Mint leaves, for garnish
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 2 minutes. Add the sour cream, sugar and vanilla and mix until combined. Place in a bowl and top with graham cracker crumbs.
- To assemble the platter, see above.
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