Creamy Cheesecake Fruit Salad Recipe
Looking for a dish that’s as eye-catching as it is delicious? This Cheesecake Fruit Salad pairs a rich, cheesecake-inspired cream with fresh, juicy fruit for a chilled dessert that’s both elegant and refreshing. It’s a perfect addition to summer barbecues, brunch tables, or anytime you want a show-stopping treat with very little effort.
What makes it even better is how simple it is to prepare. A smooth cheesecake base, a silky pudding layer, and a vibrant blend of berries come together into one irresistible, crowd-favorite dish. Even picky eaters tend to go back for seconds—this salad never lasts long.
Cheesecake Fruit Salad
Ingredients
Cheesecake Layer
- Cream cheese, softened – 4 oz (rich and tangy)
- Unsalted butter, softened – ¼ cup (creates a smooth texture)
- Powdered sugar – ½ cup (sweetens the mixture)
- Whipped topping (Cool Whip) – 8 oz (light and fluffy)
Pudding Layer
- Instant vanilla pudding mix – 3.4 oz (quick and easy)
- Milk – 1½ cups (cold)
- Vanilla extract – 1 tsp (boosts flavor)
Fruit Layer
- Strawberries, hulled and sliced – 1 cup
- Blueberries – 1 cup
- Blackberries – 1 cup
Instructions
Prepare the Cheesecake Mixture
Beat the cream cheese and butter until completely smooth. Mix in the powdered sugar, then gently fold in the whipped topping. Refrigerate until ready to use.
Make the Pudding Layer
In a separate bowl, whisk the pudding mix, milk, and vanilla until thickened. Chill briefly.
Combine the Layers
Carefully fold the pudding mixture into the cheesecake base until smooth and fully incorporated.
Add the Fruit
Gently stir in the strawberries, blueberries, and blackberries, being careful not to mash the fruit.
Chill and Serve
Cover and refrigerate for at least 1 hour. Garnish with extra fruit before serving, if desired.
Storage
Store covered in the refrigerator for up to 2 days.
For the best texture when making ahead, keep the fruit separate and mix in just before serving.
✨ Serving Ideas
- Finish with a light drizzle of honey or a sprinkle of toasted coconut.
- Spoon into crepes or over pancakes for a decadent breakfast option.
