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When the weather is warm, we’re in the mood for BBQs, salads, and cool desserts like our FAVORITE cheesecake fruit salad!
It has the most amazing cheesecake pudding base. We LOVE it so much that we’ve used it in other recipes like the Paradise Parfait and Dirt Cake.
We’ve always loved cream cheese-based dips for our fruit and knew this would be great mixed with fresh berries. It is! That sweet and tangy combination is mouth-wateringly delicious. Plus, this treat whips up in minutes! Then it chills – a perfect make-ahead sweet.
Perfect as a filling or a side to any BBQ or summer gathering, this creamy salad has become a go-to dish alongside our Ambrosia Salad and classic Fruit Salad.
Why we think you’ll love it:
- The possibilities are endless. Cheesecake salad is not only great on its own as a side dish, but it also makes a fantastic Swedish Pancake or Crepe filling as well!
- For every occasion. Add to the lineup for family events (like Easter and Fourth of July) and watch it disappear!
- Make ahead. This easy dessert needs to chill, so it’s great to whip up in the morning to free up time!
Cheesecake Fruit Salad Ingredients and Substitutions
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter – softened, see How to Soften Butter for tips.
- ½ cup powdered sugar – sifted
- 8 ounces cool whip – store-bought or Homemade Whipping Cream
- 1 (3.4-ounce) box INSTANT white chocolate pudding – or vanilla or cream cheese pudding. Be sure to use Instant pudding mix and not the cook-n-serve kind.
- 1½ cups milk – For the creamiest mixture, use whole milk, but 2% can also be used.
- 1 teaspoon vanilla extract
- 1 cup strawberries, halved – fresh, do not use frozen berries because they release too much liquid into the salad
- 1 cup blueberries – fresh
- 1 cup blackberries – fresh
- optional fruits – Other fresh fruits include kiwi, bananas, clementines, raspberries, sliced grapes, and fresh sliced peaches.
- optional toppings – sprinkle on toasted coconut, chopped pecans or walnuts, or mini marshmallows
How to Make Cheesecake Fruit Salad
- CHEESECAKE. In a bowl, beat cream cheese and butter until smooth. Mix in powdered sugar and fold in whipped topping. Set it aside.
- PUDDING. In a separate bowl, mix pudding, milk, and vanilla. Fold this mixture into the cream cheese mixture.
- CHILL. Fold the fruit into the cheesecake mixture and refrigerate for at least 1 hour. Then serve. ENJOY!
Kristyn’s Recipe Tips
- We love serving this as a side salad at BBQs or even a refreshing summer-time dessert.
- We often include other fruits that we have on hand, but stay away from canned fruit, frozen fruit, or fruit that expels a lot of liquid, like watermelon.
- The pudding flavor can be changed to vanilla or cheesecake pudding mix, but you must ensure that it is instant pudding, not the cook-n-serve variety.
Cheesecake Fruit Salad
Ingredients
- 4 ounces cream cheese, softened
- ¼ cup unsalted butter
- ½ cup powdered sugar
- 8 ounces cool whip
- 1 (3.4-ounce) box INSTANT white chocolate pudding, or vanilla
- 1½ cups milk
- 1 teaspoon 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 into the cream cheese mixture.
- Fold in fruit and refrigerate for at least 1 hour before serving. ENJOY!
Video
Notes
- We love serving this as a side salad at BBQs or topping it with white chocolate chips and serving it as a refreshing summer-time dessert.
- We often include other fruits that we have on hand, but stay away from canned fruit, frozen fruit, or fruit that expels a lot of liquid, like watermelon.
- The pudding flavor can be changed to vanilla or cheesecake pudding mix, but you must ensure that it is instant pudding, not the cook-n-serve variety.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
This dish is best when made the day of, but it can be prepared ahead of time. Prepare the berries and cream cheese mixture the day before and store them in separate containers in the fridge until ready to combine and serve.
Store leftovers in an airtight container in the fridge for up to 3 days. The juices from the berries will begin to break down the creamy topping; just drain any juices and mix in some extra Cool Whip.
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This recipe was originally published April 2017.
I have made this recipe for 2 years now and when I found it I was looking for a special recipe for fruit salad that wasn’t the same old traditional grape salad recipe. My husband’s grandmother loved it so much she asked me to make it for Christmas and thanksgiving every year. I am bringing it to a wedding reception to serve on the side as well as requested. My kids and husband definitely love this recipe as well!
I’m so happy to hear that your family and friends love this recipe as much as I do.
Why do you need butter in this recipe ?
It’s probably to add extra flavor and texture to the cream cheese pudding coating. You could probably try increasing the amount of cream cheese and leaving out the butter.
This cool summer salad can also be frozen and scooped out like ice cream, just let it sit outside of freezer for a few minutes before serving
Serve with a few fresh berries on top
Very good
That’s some good shit!
Loved it for work Potluck! Got a little liquidity for left overs so I stuck it in the freezer and accidentally made ice cream when I left it in longer then intended. It was an amazing recipe to have either as a fruit salad or ice cream.
Made this for an event and it was such a crowd pleaser. Only took me about 5 minutes to put together! Will definitely be using again.
Absolutely delicious! It was a hit at the BBQ last weekend. Everyone, especially the kids, loved it.