Cheesecake Fruit Salad

4.93 from 57 votes

Cheesecake Fruit Salad

Cheesecake fruit salad is the perfect combination of creamy, fluffy, light, and fresh! It's the perfect side or crepe filling!

Prep Time7

Refrigerate1

Total Time1 7

Course: Dessert

Cuisine: American

Servings:

Author: Lil' Luna

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

Recipe Tips.

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.

Prep a day ahead. Prepare the berries (wash, dry, and cut) and make the cheesecake pudding mixture. Store separately 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.

Nutrition