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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.

Cheesecake Fruit Salad served in a red bowl.


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!

Fresh berries for cheesecake fruit salad washed and prepped.

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!

White chocolate pudding mixed in bowl for cheesecake salad.

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.
A glass bowl filled with cream cheese mixture for cheesecake fruit salad.

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.

Cream cheese fruit salad served in a bowl.

Recipe FAQ

Can frozen berries be used for this recipe?

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.

What else can I add to this cheesecake salad besides fruit?

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:

4.93 from 53 votes

Cheesecake Fruit Salad Recipe

By: Lil’ Luna
Cheesecake Fruit Salad is the perfect combination of creamy, fluffy, light, and fresh! It's the perfect side or crepe filling!
Servings: 8
Prep: 7 minutes
Refrigerate: 1 hour
Total: 1 hour 7 minutes

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!

Video

Nutrition

Calories: 269kcal, Carbohydrates: 34g, Protein: 3g, Fat: 13g, Saturated Fat: 5g, Cholesterol: 24mg, Sodium: 229mg, Potassium: 181mg, Fiber: 1g, Sugar: 27g, Vitamin A: 615IU, Vitamin C: 16.2mg, Calcium: 106mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




43 Comments

    1. 5 stars
      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.

  1. 5 stars
    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.

  2. 5 stars
    Absolutely delicious! It was a hit at the BBQ last weekend. Everyone, especially the kids, loved it.