Cheesecake Fruit Salad – A Creamy & Refreshing Dessert
Looking for a quick and easy dessert that combines creamy cheesecake goodness with the freshness of fruit? This cheesecake fruit salad is the perfect treat. It’s sweet, creamy, tangy, and refreshing — all in one bowl. Unlike heavy cheesecakes, this version is light yet indulgent, making it perfect for picnics, potlucks, family dinners, or holiday gatherings.
The best part? It’s a no-bake dessert that comes together in just minutes. With juicy fruit and a cheesecake-style dressing, this salad strikes the right balance between rich and refreshing.
Ingredients (Serves 8)
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 ml) heavy whipping cream
- ½ cup powdered sugar (or more to taste)
- 1 tsp vanilla extract
- 2 cups strawberries, hulled and sliced
- 2 cups pineapple chunks (fresh or canned, drained)
- 1 cup blueberries
- 1 cup seedless grapes (halved)
- 2 bananas, sliced (add just before serving)
- Optional: 1 cup mini marshmallows for extra sweetness and texture
Step by Step Cooking Guide
- Prepare the cheesecake mixture – In a mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract; mix well.
- Whip the cream – In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine – Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy. This will be your cheesecake “dressing.”
- Add fruits – In a large bowl, combine strawberries, pineapple, blueberries, and grapes. Fold in the cheesecake mixture until fruits are well coated.
- Final touch – Just before serving, add banana slices (to prevent browning) and optional marshmallows.
- Chill & serve – Refrigerate for at least 1 hour before serving for best flavor and texture.
Cooking Time & Serving Size
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
- Serving Size: About 8 servings
Tips & Variations
- Fruit swap: Use mangoes, kiwis, raspberries, or peaches depending on the season.
- Healthier twist: Replace whipped cream with Greek yogurt for a lighter version.
- Extra crunch: Add crushed graham crackers or chopped nuts just before serving.
- Make-ahead tip: Mix the cheesecake dressing and prep fruits separately; combine just before serving.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 4 g |
| Carbohydrates | 30 g |
| Fat | 14 g |
| Fiber | 3 g |
| Sugar | 22 g |
Healthy Alternatives
- Sugar-Free: Use a sugar substitute like stevia or monk fruit.
- Low-Fat: Swap heavy cream for light whipped topping or Greek yogurt.
- Keto-Friendly: Use low-carb fruits (strawberries, blueberries, raspberries) and a sugar-free sweetener.
- Dairy-Free: Replace cream cheese with a dairy-free cream cheese alternative and coconut whipped cream.
Serving Suggestions
This cheesecake fruit salad is best served chilled in a large glass bowl or individual dessert cups. Top with extra fruit, a sprinkle of crushed graham crackers, or even a drizzle of chocolate syrup for a decadent touch.
It’s the kind of dessert that looks elegant but is effortless to make — guaranteed to impress your guests and satisfy your sweet tooth!
FAQ’s
Q1: Can I make cheesecake fruit salad ahead of time?
Yes! You can make the cheesecake dressing and prep fruits up to a day ahead. Combine them just before serving for freshness.
Q2: How do I keep bananas from turning brown?
Add them right before serving or toss them lightly in lemon juice to slow oxidation.
Q3: Can I use frozen fruit?
Fresh fruit is best for texture, but you can use thawed frozen fruit if drained well.
Q4: How long does it last in the fridge?
It stays fresh for about 2–3 days when stored in an airtight container.
Q5: Can I add graham crackers to make it taste more like cheesecake?
Yes! Sprinkle crushed graham crackers or cookie crumbs on top for that authentic cheesecake touch.
