This Cheesecake Fruit Salad is the perfect combination of creamy, light, and fresh! Fresh berries tossed in a cream cheese pudding mixture—it’s the perfect side, or crepe filling!
cream cheese + fruit
With weather starting to warm up, I’m getting in the mood for BBQ’s, 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. It’s 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
Beat the cream cheese and margarine (or butter, if you prefer) together until smooth. Mix in the powdered sugar, and then fold in the cool whip.
In a separate bowl, mix together milk, vanilla, and pudding mix. Once that’s all combined, fold it into the cream cheese mixture. Fold in the berries, and refrigerate for at least an hour before serving. Simple as that!
We’ve already made this a few times since we originally made it and are so glad to add a new favorite treat to the line up for some upcoming family events (like Easter).
If you love berries and cheesecake-type, creamy desserts, then you’ll love this Berry Cheesecake Salad.
Are there other fruits you can use besides berries? Although this is written as a berry cheesecake recipe you can mix up what fruit goes in as you please.
The total amount of fruit included in the cheesecake salad should be about 3 cups. I would, however, avoid fruits that retain a lot of moisture (like pineapple or watermelon). Other great fruits to include:
MAKING AHEAD & STORING
How do you store this recipe and how long can it last? To store, keep 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.
Can this be made ahead of time? This dish is best when made the day of. If you need to make it a day ahead, we suggest preparing the berries (wash, dry, cut, etc.), and the cheesecake pudding separately, and store in the fridge until ready to combine and serve.
For even more berry goodness, check out:
- Strawberry Shortcake Bars
- Fruit Pizza
- Blackberry Cobbler
- Strawberry Blueberry Smoothie
- Triple Berry Crisp
Cheesecake Fruit Salad Recipe
- 4 oz PHILADELPHIA cream cheese softened
- 1/4 cup margarine or butter
- 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
- 1 cup strawberries halved
- 1 cup blueberries
- 1 cup blackberries
- In a bowl, beat cream cheese and margarine (or 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!