Creamy, dreamy, and bursting with berries, cheesecake fruit salad is the ultimate summer treat that feels like dessert but plays the part of a side dish.
This 10-minute recipe blends sweet, tangy, and fresh flavors into one irresistible bowl, perfect for potlucks, picnics, or a quick weeknight indulgence.
Star Ingredients in This Cheesecake Fruit Salad
- Strawberries – Fresh and juicy, they bring bold color and a sweet-tart flavor that balances the creamy base.
- Raspberries – These delicate gems offer a slight tang and beautiful contrast in texture.
- Blueberries – A pop of sweetness and color, they pair effortlessly with the cheesecake mix.
- Banana – Adds mellow sweetness and creaminess, enhancing the dessert-like quality.
- Cream cheese – The rich, tangy base that transforms this from fruit salad to cheesecake fantasy.
- Sugar – Just enough to sweeten and balance the tang of the cream cheese.
- Strawberry yogurt – Adds creaminess and a fruity boost that ties the flavors together.
- Whipped topping – Lightens the texture, making the salad fluffy and luscious with every bite.
How to Make Cheesecake Fruit Salad in Minutes
Begin by washing and drying all the fruit thoroughly—this helps the dressing cling better. Slice strawberries and bananas to bite-size perfection.
Next, beat together cream cheese and sugar until smooth and fluffy. Blend in the yogurt, followed by the whipped topping, creating a luscious, cloud-like base.
Gently fold the prepared fruit into the cheesecake mixture, making sure every piece is evenly coated without bruising the berries.
That’s it—serve it up chilled and enjoy a spoonful of creamy, fruity bliss.
Sweet Tips & Tasty Twists
To personalize your cheesecake fruit salad, try mixing in chopped apples or green grapes for crunch, or blackberries for a deep berry note. A handful of toasted pecans or walnuts can add texture and a nutty finish.
If you prefer a lighter option, swap the cream cheese for Greek yogurt, or use low-fat whipped topping. To intensify the cheesecake flavor, a splash of vanilla extract or lemon zest can elevate the cream base beautifully.
For a stunning presentation, layer the salad in a clear trifle dish and garnish with a few whole berries and mint leaves right before serving.
Keeping It Fresh: Storing Cheesecake Fruit Salad
This salad tastes best when freshly made, but it can be refrigerated in an airtight container for up to two days. The banana may brown slightly, so toss it in lemon juice before adding if you’re prepping ahead.
Avoid freezing, as the texture of the whipped topping and fruit will change. To refresh leftovers, give it a gentle stir before serving and add a dollop of fresh whipped topping on top.
Fruit Salad with Cheesecake Flavors
Ingredients
- 6 ounces fresh raspberries
- 1 pint ripe blueberries
- 8 ounces whipped topping such as Cool Whip or a homemade stabilized cream
- 4 ounces strawberry yogurt
- 1 banana sliced into rounds
- 1 pound strawberries quartered
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
Instructions
- Clean all the fruit thoroughly, allow it to dry, then prepare by slicing the strawberries and banana.
- In a large mixing bowl, beat the softened cream cheese with the sugar until the mixture becomes light and fluffy. Incorporate the strawberry yogurt, blending until smooth.
- Fold in the whipped topping, continuing to mix gently until the texture is uniform and creamy.
- Add the prepared fruits to the bowl and fold them into the cheesecake mixture until all pieces are evenly coated.
Notes
A handful of chopped nuts can add a pleasant crunch.
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to two days.
