Cheesecake fruit salad is a creamy, sweet twist on classic fruit salad—loaded with fresh fruit and coated in a fluffy cheesecake-style dressing. It’s cool, colorful, and perfect for potlucks, brunches, or when I want a simple dessert that feels light but indulgent at the same time.
Why You’ll Love This Recipe
I love this recipe because it combines the richness of cheesecake with the freshness of seasonal fruit. It comes together quickly, looks beautiful in a bowl, and is endlessly adaptable based on what fruits I have on hand. It’s one of those crowd-pleasing dishes that disappears fast—especially in the warmer months.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Filling:
- Cream cheese (softened)
- Powdered sugar
- Vanilla extract
- Whipped topping (like Cool Whip or homemade whipped cream)
Fruits (use your favorites):
- Strawberries (sliced)
- Blueberries
- Grapes (halved)
- Pineapple chunks
- Kiwi (peeled and sliced)
- Mandarin oranges (drained, if canned)
- Optional: bananas (add just before serving to avoid browning)
Directions
- I start by beating the softened cream cheese until smooth and fluffy.
- I add powdered sugar and vanilla extract, then mix until combined.
- I fold in the whipped topping gently to create a light, cheesecake-style filling.
- In a large bowl, I combine all my washed and prepped fruit.
- I pour the cheesecake mixture over the fruit and gently fold it all together until evenly coated.
- I chill it for at least 1 hour before serving to let the flavors come together.
Servings and Timing
This recipe makes about 8–10 servings. It takes around 15 minutes to prep and at least 1 hour to chill, so it’s ready in under 90 minutes from start to finish.
Variations
- I swap in seasonal fruits like mango, peaches, or cherries depending on what’s available.
- Adding mini marshmallows makes it feel more like a dessert-style fruit fluff.
- A drizzle of honey or lemon juice can add a little extra brightness.
- For a lighter version, I use light cream cheese and a reduced-sugar whipped topping.
Storage/Reheating
I store the salad in an airtight container in the fridge for up to 2 days. I don’t recommend freezing it, and I always give it a gentle stir before serving again. If using bananas, I add them fresh to avoid browning.
FAQs
Can I make this ahead of time?
Yes, I often make it the night before and add delicate fruits (like bananas or berries) just before serving for the best texture.
Can I use frozen fruit?
I’ve tried it, but fresh fruit works best. Frozen fruit tends to release too much liquid and can make the salad watery.
What if I don’t have whipped topping?
Homemade whipped cream works just as well—just whip heavy cream with a little sugar until stiff peaks form.
Can I make it dairy-free?
Yes! I use dairy-free cream cheese and coconut whipped topping for a delicious dairy-free version.
How do I keep it from getting soggy?
I avoid overly juicy fruits (like watermelon), drain any canned fruit well, and stir the salad gently to avoid breaking up the fruit.
Conclusion
Cheesecake fruit salad is one of those easy recipes that feels both nostalgic and fresh. With creamy cheesecake flavor and the natural sweetness of fruit, it’s a dreamy combination that works for brunch, dessert, or a sweet side dish. Once I made it the first time, it quickly became a go-to favorite in my kitchen.
Cheesecake Fruit Salad
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 8–10 servings
- Category: Salad, Dessert, Side Dish
- Method: No-Bake, Chilling
- Cuisine: American
- Diet: Vegetarian
Description
This cheesecake fruit salad is a creamy, colorful twist on a classic! Fresh seasonal fruit is coated in a sweet, fluffy cheesecake-style dressing, making it the perfect no-bake dessert for brunches, potlucks, or summer gatherings.
Ingredients
- For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 1½ cups whipped topping (Cool Whip or homemade)
- Fruits (mix and match to your liking):
- 1 cup strawberries, sliced
- 1 cup blueberries
- 1 cup grapes, halved
- 1 cup pineapple chunks
- 2 kiwis, peeled and sliced
- 1 cup mandarin oranges, drained (if canned)
- 1 banana, sliced (optional; add just before serving)
Instructions
- Beat softened cream cheese in a large bowl until smooth and creamy.
- Add powdered sugar and vanilla extract; mix until combined.
- Gently fold in whipped topping to create a light, fluffy cheesecake mixture.
- In a separate large bowl, combine all the prepared fruit.
- Pour the cheesecake mixture over the fruit and fold gently until evenly coated.
- Cover and chill for at least 1 hour before serving. Add bananas just before serving if using.
Notes
- Add mini marshmallows for a dessert-style fruit fluff.
- Use light cream cheese and whipped topping for a lower-calorie version.
- A splash of lemon juice helps preserve the color of fruits like bananas or apples.
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