Why You’ll Love This Recipe
Cheesecake Fruit Salad is a delightful fusion of creamy cheesecake filling and fresh, juicy fruit. It’s rich yet refreshing, making it the perfect side dish for summer barbecues, potlucks, holiday gatherings, or even a light dessert. The tangy cream cheese base balances beautifully with the natural sweetness of fruit, while the soft, luscious texture of the dressing makes each bite indulgent without being heavy. Quick to prepare, endlessly customizable, and always a crowd-pleaser, this fruit salad is both elegant and comforting.
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Cheesecake Fruit Salad
- Total Time: 1 hr 15 mins (including chilling)
- Yield: 10 servings
- Diet: Vegetarian
Description
A creamy and refreshing fruit salad made with a rich cheesecake filling, mixed with fresh seasonal fruits for a dessert-like side dish.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping (like Cool Whip)
- 2 cups strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup grapes, halved
- 2 bananas, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup mandarin oranges, drained
Instructions
- In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped topping until fully combined and creamy.
- Gently stir in strawberries, blueberries, grapes, bananas, pineapple, and mandarin oranges until coated.
- Chill in the refrigerator for at least 1 hour before serving.
- Serve cold as a side dish or light dessert.
Notes
- Bananas are best added right before serving to avoid browning.
- You can substitute or add fruits such as kiwi, raspberries, or mango.
- For extra flavor, add crushed graham crackers or mini marshmallows.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Side Dish, Dessert
- Method: No-Bake
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Cream cheese – Forms the tangy, rich base of the cheesecake-style dressing.
Powdered sugar – Sweetens the dressing and keeps it smooth.
Vanilla extract – Enhances the cheesecake flavor.
Whipped topping (or heavy cream whipped to stiff peaks) – Lightens the dressing and makes it fluffy.
Strawberries – Add sweetness and vibrant color.
Blueberries – Juicy, tart pops of flavor.
Grapes – Crisp and refreshing, balancing the creaminess.
Pineapple chunks – Bright, tropical sweetness.
Bananas (optional) – Creamy fruit that blends well with the cheesecake base.
Marshmallows (optional) – For extra sweetness and fun texture.
Chopped nuts (optional) – Add crunch and balance the creamy salad.
Directions
In a large mixing bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. Gently fold in whipped topping until the mixture is light and creamy.
Prepare fruit by washing, drying, and cutting into bite-sized pieces. Fold the fruit gently into the cheesecake mixture until evenly coated. If using marshmallows or nuts, stir them in at this stage.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld and the salad to chill. Serve cold.
Servings and timing
This recipe serves 8 people. Preparation takes 15 minutes, plus 1 hour of chilling. Total time: about 1 hour and 15 minutes.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. Stir gently before serving to redistribute the creamy dressing. Bananas may brown quickly, so add them just before serving. Freezing is not recommended as the fruit and cream base may separate.
Variations and Customizations
Tropical Twist – Use mango, kiwi, and coconut flakes for a tropical vibe.
Berry Lovers’ Salad – Stick to strawberries, blueberries, raspberries, and blackberries.
Chocolate Lovers’ – Add mini chocolate chips or drizzle with chocolate sauce.
Caramel Apple Style – Use apples, grapes, and caramel drizzle with pecans.
Peach Delight – Fresh or canned peaches add a summery sweetness.
Low-Sugar Version – Use sugar-free whipped topping and reduce powdered sugar.
Holiday Style – Add red and green grapes with pomegranate seeds for a festive look.
FAQs
Can I make this ahead of time?
Yes, but for best texture, prepare the cream base ahead and fold in fruit just before serving.
Can I use frozen fruit?
Fresh fruit is best, but thawed and drained frozen fruit can be used in a pinch.
Can I use yogurt instead of cream cheese?
Yes, Greek yogurt makes a lighter version, though less rich.
How do I prevent bananas from browning?
Toss slices in lemon juice and add them right before serving.
Can I use fresh whipped cream instead of Cool Whip?
Yes, just whip heavy cream with a little sugar until stiff peaks form.
Is this served as a dessert or side dish?
It works well as both, depending on the occasion.
Can I add canned fruit cocktail?
Yes, but drain well to avoid excess liquid.
How do I keep it from getting watery?
Pat fruit dry after washing and drain canned fruit thoroughly.
Can I make it dairy-free?
Yes, use dairy-free cream cheese and whipped topping alternatives.
How do I make it extra fancy?
Serve in individual dessert cups and garnish with mint leaves.
Conclusion
Cheesecake Fruit Salad is a creamy, refreshing treat that combines the best of cheesecake and fruit into one irresistible dish. With its velvety cheesecake base and juicy fruit medley, it’s perfect for potlucks, picnics, or as a light dessert. Easy to make, customizable, and always a hit, this recipe will brighten up any table and keep everyone coming back for seconds.
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