Cheesecake Fruit Salad

Why You’ll Love This Recipe

Cheesecake Fruit Salad is the perfect blend of creamy indulgence and fruity freshness. With a velvety cheesecake-like filling and a medley of colorful fruits, this dish is a delightful no-bake dessert that’s quick to prepare and always a crowd-pleaser. Whether for a summer picnic, a holiday gathering, or a weekday treat, it’s refreshing, versatile, and looks as good as it tastes.

Ingredients

• Cream cheese

• Whipped topping (like Cool Whip)

• Sweetened condensed milk

• Vanilla extract

• Fresh fruits (suggested: strawberries, pineapple, blueberries, grapes)

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

Directions

1. Prepare the Fruit: Wash and chop fruits as needed, setting them aside in a large mixing bowl.

2. Make the Cheesecake Filling: In another bowl, mix cream cheese and sweetened condensed milk until smooth. Stir in vanilla extract.

3. Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture until well combined, keeping the texture light and fluffy.

4. Combine: Carefully mix the cheesecake filling with the chopped fruit, coating all pieces evenly.

5. Chill: Refrigerate for 2–3 hours before serving to let flavors meld.

6. Serve: Garnish with additional fruit or graham cracker crumbs if desired.

Servings and Timing

• Servings: 8

• Prep Time: 15 minutes

• Chill Time: 2–3 hours

• Total Time: About 3 hours

Variations

• Healthier Option: Use Greek yogurt or light cream cheese.

• Add Crunch: Include granola, coconut flakes, or mini marshmallows.

• Fruit Swaps: Try mango, kiwi, or pomegranate for fun twists.

Storage/Reheating

Store in an airtight container in the fridge for up to 3 days. This salad is best served chilled and should not be frozen as it may affect texture.

FAQs

1. Can I substitute cream cheese?

Yes, use Greek yogurt or whipped ricotta for a lighter texture.

2. Can I make this ahead of time?

Yes, it tastes better chilled—prepare up to a day in advance.

3. How long can leftovers last?

Up to 3 days in the fridge.

4. Can I freeze it?

No, freezing affects the texture of the whipped topping and fruit.

5. Can I double the recipe?

Yes, perfect for larger gatherings.

6. Can I use frozen fruit?

Only if thawed and drained well to avoid extra moisture.

7. What can I serve with this?

Great with BBQ, grilled chicken, or quiche.

8. How do I make it more indulgent?

Add graham cracker crumbs, mini marshmallows, or shredded coconut.

9. Can I adjust sweetness?

Yes, adjust the amount of sweetened condensed milk to your taste.

10. Can I use a different whipped topping?

Yes, homemade whipped cream or light alternatives work well.

Conclusion

Cheesecake Fruit Salad is a creamy, fruity, and versatile dessert that’s simple to make yet rich in flavor. Whether for a party, potluck, or everyday indulgence, it delivers all the cheesecake vibes in a refreshing, no-bake form. Enjoy the burst of fruit and smooth cheesecake filling with every spoonful—it’s guaranteed to be a favorite!

Cheesecake Fruit Salad

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• Author: Amy
• Prep Time: 15 minutes
• Total Time: About 3 hours
• Yield: 8 servings
• Category: Dessert, No-Bake
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Cheesecake Fruit Salad is a rich, creamy, and refreshing no-bake dessert that combines the tangy flavor of cheesecake with a medley of fresh fruits. Made with whipped topping, cream cheese, and sweetened condensed milk, it’s easy to prepare and perfect for any occasion—summer barbecues, holidays, or everyday indulgence. This dessert salad is as visually appealing as it is delicious, making it a guaranteed crowd-pleaser!

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Ingredients

8 oz cream cheese, softened

1 can (14 oz) sweetened condensed milk

1 tsp vanilla extract

8 oz whipped topping (like Cool Whip), thawed

2 cups strawberries, sliced

1 cup pineapple chunks

1 cup blueberries

1 cup grapes, halved

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Instructions

1. Prepare the Fruit: Wash and chop the fruits as needed. Place them in a large mixing bowl.

2. Make the Cheesecake Filling: In a separate bowl, beat the cream cheese and sweetened condensed milk until smooth and creamy. Mix in the vanilla extract.

3. Fold in Whipped Topping: Gently fold the whipped topping into the cheesecake mixture until light and fluffy.

4. Combine: Pour the cheesecake mixture over the prepared fruit. Gently fold until all the fruit is evenly coated.

5. Chill: Refrigerate the salad for 2–3 hours to allow the flavors to meld and the mixture to firm up slightly.

6. Serve: Serve cold. Garnish with extra fruit or crushed graham crackers for a cheesecake-style finish, if desired.

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Notes

Healthier Version: Swap in Greek yogurt or light cream cheese.

Add Crunch: Mix in coconut flakes, granola, or mini marshmallows.

Fruit Variations: Try adding mango, kiwi, raspberries, or pomegranate arils for a colorful twist.

Make-Ahead: Prepare the night before serving for even better flavor and ease.