Why You’ll Love Cheesecake Fruit Salad Recipe

This cheesecake fruit salad is more than just a pretty dish—it’s indulgently delicious and surprisingly easy to make. Here’s why you’ll want to whip it up again and again:

  • No baking required—perfect for hot days

  • Ready in just 15 minutes of prep

  • Versatile: swap in your favorite fruits

  • Creamy cheesecake flavor in every bite

  • Ideal for potlucks, brunches, and holidays

  • Kid-friendly and adult-approved

  • A lighter, fruit-forward dessert option

  • Stores well for leftovers

  • Make-ahead friendly

  • Rich texture without being too heavy

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 1 package (8 oz) cream cheese, softened

  • 1 cup vanilla yogurt

  • 1/2 cup powdered sugar

  • 1 teaspoon vanilla extract

  • 1 cup whipped topping (like Cool Whip)

  • 2 cups strawberries, hulled and halved

  • 1 cup blueberries

  • 1 cup raspberries

  • 1 cup grapes, halved

  • 1 cup pineapple chunks

Directions

  1. In a large bowl, beat the softened cream cheese until smooth and creamy.

  2. Add the vanilla yogurt, powdered sugar, and vanilla extract. Mix until well combined.

  3. Fold in the whipped topping until the mixture becomes light and fluffy.

  4. Gently fold in the strawberries, blueberries, raspberries, grapes, and pineapple chunks until the fruit is evenly coated.

  5. Chill the salad in the refrigerator for at least 1 hour before serving to let the flavors meld.

Servings and timing

  • Servings: 8 servings

  • Prep Time: 15 minutes

  • Chill Time: 1 hour

  • Total Time: 1 hour 15 minutes

  • Calories per serving: 180 kcal

Variations

  • Fruit swaps: Use mango, kiwi, cherries, or mandarin oranges based on what’s in season.

  • Low-sugar option: Use a sugar-free whipped topping and sweeten with honey or a sugar substitute.

  • Nutty twist: Sprinkle in some chopped pecans or walnuts for crunch.

  • Tropical flavor: Add shredded coconut or use coconut yogurt for a tropical vibe.

  • Citrus zing: Mix in a little lemon or orange zest for brightness.

  • Dairy-free version: Use dairy-free cream cheese and yogurt alternatives.

  • Chocolate lovers: Drizzle with chocolate syrup or fold in mini chocolate chips.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.

  • Avoid freezing: Freezing is not recommended, as the texture of the fruit and cream mixture can become watery once thawed.

  • Re-mix before serving: Give it a gentle stir before serving leftovers to refresh the texture.

FAQs

What type of cream cheese should I use?

Use full-fat cream cheese for the creamiest texture, but you can also use reduced-fat versions if preferred.

Can I make this fruit salad ahead of time?

Yes, you can make it up to 24 hours in advance. Just store it in the fridge and stir gently before serving.

How do I keep the fruit from becoming mushy?

Be gentle when folding the fruit into the cream mixture and avoid overmixing. Add the fruit just before chilling if making ahead.

Can I use frozen fruit?

Fresh fruit is best for texture, but if using frozen, make sure it’s fully thawed and drained before adding.

Is this recipe gluten-free?

Yes, all the ingredients listed are naturally gluten-free, but double-check any packaged products to be sure.

Can I add bananas?

Yes, but only add them just before serving to prevent browning and mushiness.

What if I don’t have whipped topping?

You can substitute homemade whipped cream by whipping 1 cup of heavy cream with a tablespoon of powdered sugar.

Can I reduce the sugar?

Yes, you can reduce or omit the powdered sugar and rely on the sweetness of the fruit and yogurt.

Will this recipe hold up at a picnic?

It can, but keep it chilled in a cooler or over ice to maintain the creamy texture and freshness.

What can I serve with this fruit salad?

It pairs well with brunch dishes, grilled meats, or as a light dessert after any meal.

Conclusion

Cheesecake Fruit Salad is the ultimate fusion of fresh, vibrant fruit and creamy, indulgent cheesecake flavor—all in one easy, no-bake dish. Whether you’re serving it at a summer BBQ, holiday dinner, or casual family gathering, it’s guaranteed to be a refreshing hit. Customize it to your liking and enjoy the sweet simplicity in every spoonful.


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Cheesecake Fruit Salad


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  • Author: Mia
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

A creamy, sweet fruit salad that combines fresh berries, grapes, and pineapple with a cheesecake-inspired dressing for a delightful and refreshing treat.


Ingredients

  • 1 package (8 oz) cream cheese, softened
  • 1 cup vanilla yogurt
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (like Cool Whip)
  • 2 cups strawberries, hulled and halved
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup grapes, halved
  • 1 cup pineapple chunks

Instructions

  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the vanilla yogurt, powdered sugar, and vanilla extract to the bowl, and mix until well combined.
  3. Fold in the whipped topping until the mixture is light and fluffy.
  4. Gently fold in the strawberries, blueberries, raspberries, grapes, and pineapple chunks until the fruit is evenly coated with the cheesecake mixture.
  5. Chill the fruit salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld together.

Notes

  • Use fresh, ripe fruit for the best flavor and texture.
  • You can substitute or add other fruits like kiwi or mango for variety.
  • Serve chilled for the best taste and texture.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 180 kcal
  • Sugar: 20g
  • Sodium: 70mg
  • Fat: 9g
  • Saturated Fat: 5g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 23g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 20mg

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