Cheesecake Fruit Salad is the perfect combination of creamy, fluffy, light, and fresh! It’s the ultimate side or crepe filling!
Perfect as a filling or a side to any BBQ or summer gathering, this creamy Cheesecake Fruit Salad has become a go-to dish alongside our Ambrosia Salad and classic Fruit Salad.
so fruity + delicious!
When the weather is warm, I’m in the mood for BBQs, salads, and cool desserts.
If you’ve been a fan of the site for a while, you’ve probably seen the recipe for Dirt Cake – one of our all-time favorite cool desserts. It has the most amazing cheesecake pudding base, and I love it so much, that I’ve used it in other recipes like the Paradise Parfait and today’s Cheesecake Fruit Salad.
We’ve always loved cream cheese-based dips for our fruit and knew this would be great mixed with fresh berries.
Everyone who has tried it, loves it. Cheesecake salad is not only great on its own as a side dish but makes a fantastic Swedish Pancake or crepe filling as well!
How to make Cheesecake Salad
This Cheesecake Fruit Salad Recipe is a new favorite treat to add to the lineup for upcoming family events (like Easter and Fourth of July).
If you love berries and cheesecake-type creamy desserts, you’ll love this berry cheesecake salad recipe.
CHEESECAKE MIXTURE. In a bowl, beat cream cheese and butter until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.
PUDDING MIXTURE. In a separate bowl mix pudding, milk, and vanilla.
COMBINE + CHILL. Fold this mixture in with the cream cheese mixture. Fold in fruit and refrigerate for at least 1 hour before serving. ENJOY!
Recipe Tips & Variations
Although this is written as a berry Cream Cheese Fruit Salad, any fruit may be used as long as the total amount of fruit included is about 3 cups.
Note: Avoid fruits that retain a lot of moisture (like canned fruits, pineapple, or watermelon) because they can cause the salad to be runny.
- Fruit. Other fresh fruits include kiwi, bananas, clementines, raspberries, sliced grapes, and fresh sliced peaches.
- Other Add-ins. Mix in toasted coconut, chopped nuts, or mini marshmallows for an extra twist.
Storing Info
Make ahead of time. This dish is best when made the day of. To make it a day ahead, prepare the berries (wash, dry, and cut), and the cheesecake pudding separately, and store in the fridge until ready to combine and serve.
STORE. Keep Fruit Salad with Cool Whip in an air-tight container in the fridge. It will last up to 3 days, but the fruit juices will start to make the salad soggy.
Recipe FAQ
I don’t recommend using frozen berries because as they start to thaw they will release too much water resulting in a mushy salad. If you only have frozen berries to work with just make sure they completely thaw before you add them into the mix.
If you really want to add some decadence to this dessert add some chopped up graham crackers or dark chocolate pieces.
For even more Sweet “salads”, try:
Cheesecake Fruit Salad Recipe
Ingredients
- 4 oz cream cheese softened
- 1/4 cup unsalted butter or margarine
- 1/2 cup powdered sugar
- 8 oz cool whip
- 3.4 oz INSTANT white chocolate pudding or vanilla
- 1 1/2 cups milk
- 1 tsp vanilla extract
- 1 cup strawberries halved
- 1 cup blueberries
- 1 cup blackberries
Instructions
- In a bowl, beat cream cheese and butter until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.
- In a separate bowl mix pudding, milk, and vanilla. Fold this mixture in with the cream cheese mixture.
- Fold in fruit and refrigerate for at least 1 hour before serving. ENJOY!
Made this last year for the Fourth of July and it was a huge hit. I’m taking it to a Memorial Day picnic next weekend…can’t wait! 🙂
This was absolutely delicious and it turned out beautiful too! I plan on making it again for the 4th of July.