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Cheesecake Fruit Salad Recipe

A creamy, dreamy dessert salad that’s bursting with fresh fruit and nostalgic flavor. This no-bake Cheesecake Fruit Salad combines whipped cheesecake filling with juicy seasonal fruits, making it perfect for brunches, BBQs, potlucks, or any time you need a quick crowd-pleaser. Light, fluffy, and endlessly customizable!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Brunch, Dessert, Side Dish
Cuisine American, No-Bake, Potluck Favorite
Servings 10
Calories 250 kcal

Equipment

  • Electric hand mixer or stand mixer
  • Mixing bowls
  • Silicone spatula
  • Measuring Cups and Spoons
  • Colander or paper towels (to dry fruit)
  • Serving bowl, trifle dish, or mason jars

Ingredients
  

  • 8 oz (225g) cream cheese, softened
  • 1/2 cup powdered sugar (or cheesecake pudding mix)
  • 1 tsp vanilla extract
  • 8 oz whipped topping (or homemade whipped cream)
  • 2 cups strawberries, hulled and sliced
  • 1 cup blueberries
  • 1 cup green or red grapes, halved
  • 1 cup pineapple chunks
  • 2 bananas, sliced (add just before serving)
  • Optional: 1 cup mini marshmallows, crushed graham crackers, or toasted coconut

Instructions
 

  • Beat the cream cheese in a large bowl with an electric mixer until smooth and fluffy (2–3 minutes).
  • Add vanilla and powdered sugar (or pudding mix). Beat again until fully combined.
  • Fold in the whipped topping using a spatula until the mixture is light and smooth.
  • Prepare the fruit: Wash, dry thoroughly, and cut into bite-size pieces. Make sure fruit is as dry as possible to avoid thinning the cream.
  • Gently fold the fruit into the cheesecake mixture, saving bananas for last (add) them just before serving).
  • Chill for at least 1 hour to let the flavors meld.
  • Optional garnishes: Top with crushed graham crackers, a sprig of mint, or extra fruit before serving.
  • Pro Tip: For extra flair, serve in individual mason jars or parfait glasses.

Notes

  • Don’t skip chilling – it helps the cheesecake base firm up and blend with the fruit.
  • Dry your fruit well – excess moisture will thin the creamy base.
  • Best eaten fresh – keeps in fridge up to 3 days. Avoid freezing.
  • Make it lighter: Use light cream cheese, unsweetened whipped cream, and load up on berries instead of bananas or grapes.
  • Make it extra indulgent: Fold in chocolate chips, drizzle with caramel, or top with crushed Oreos or graham crackers.
  • Serving for a party? Double the batch and serve in a trifle dish for visual appeal.
Keyword cheesecake salad, creamy fruit salad, dessert salad, fruit dessert, no-bake dessert, potluck recipe, summer fruit salad