Ingredients for Cheesecake Fruit Salad in Tin Foil Tray

Here’s a base recipe for a 12×9-inch tin foil tray (serves 8–10).

For the Cheesecake Base:

8 oz (225 g) cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup whipped cream or whipped topping

For the Fruit Salad:

1 cup strawberries, hulled and halved

1 cup blueberries

1 cup grapes (red or green), halved

1 cup pineapple chunks (fresh or canned)

1 cup mandarin oranges

1 banana, sliced (optional, add just before serving)

Optional Add-Ins:

Crushed graham crackers for texture

Mini marshmallows for fun, kid-friendly sweetness

Shredded coconut for tropical flair

Mint leaves for garnish