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.
