Cheesecake Fruit Salad

Imagine enjoying the tangy, creamy goodness of cheesecake without baking—paired with colorful, juicy fresh fruit. That’s exactly what Cheesecake Fruit Salad delivers! This delightful dish combines a luscious cheesecake-style dressing with a medley of fruits, making it a dreamy offering for potlucks, brunches, or healthy dessert swaps.

Why You’ll Love This Recipe

• No-bake convenience – Instant gratification with zero oven time.
• Versatile & customizable – Switch up the fruit choices based on season or preference.
• Balanced flavor – Creamy tang meets sweet, fresh produce in every bite.
• Make-ahead friendly – Chill for an hour or prep ahead for convenience.

Ingredients (Serves 8)

Cheesecake Mixture

• 8 oz (225g) cream cheese, softened
• 1 cup (240ml) vanilla yogurt
• 1 cup (240ml) thawed whipped topping (like Cool Whip)
• 1 pkg (3.4 oz/96g) instant cheesecake pudding mix
• ¼ cup (30g) powdered sugar
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice

Fresh Fruit

• 1 cup strawberries, hulled & sliced
• 1 cup blueberries
• 1 cup red grapes, halved
• 1 cup pineapple chunks
• 1 cup peeled & sliced kiwi
• 1 cup mandarin segments, well drained

Step-by-Step Instructions

1. Prepare the Cheesecake Base

In a large bowl, beat softened cream cheese until smooth. Add vanilla yogurt, whipped topping, powdered sugar, lemon juice, and vanilla extract. Mix until creamy.

2. Add the Instant Pudding

Sprinkle the cheesecake pudding mix over the bowl. Fold in until fully integrated into a thickened, cheesecake-style base.

3. Add the Fresh Fruit

Gently fold in strawberries, blueberries, grapes, pineapple, kiwi, and mandarin segments. Ensure all fruit is coated evenly.

4. Chill & Serve

Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Serve chilled in a large salad bowl or portion out into individual cups.

Pro Tips for the Best Results

1. Softened cream cheese matters – Let it come to room temperature for a truly smooth dressing.
2. Choose firm fruit – Avoid overly ripe or watery fruit to prevent sogginess.
3. Adjust sweetness – Taste the mixture first, and add a little more sugar if using very tart fruit.
4. Keep it colorful – A mix of berries, kiwi, and citrus creates visual appeal and flavor balance.
5. Make ahead – The fruit salad tastes even better the next day as the flavors meld.

Make It Your Own

• Seasonal swaps: Try peaches, raspberries, apple chunks, or mangoes.
• Holiday twist: Add pomegranate seeds and star fruit for festive cheer.
• Flavor boosts: Mix 1–2 tsp of lemon zest into the base for extra zing.
• Crunchy topping: Garnish with granola or chopped nuts before serving.

When to Serve Cheesecake Fruit Salad

This dish shines in any season:

• Summer: Use berries and mango for a sun-kissed flair.
• Winter: Opt for winter fruits like apple, pear, and pomegranate.
• Spring/Easter: Pair with pastel-colored fruit and edible flowers.
• Holidays: Serve alongside holiday mains as a refreshing dessert option.

Storage & Leftover Tips

• Refrigerator: Store in an airtight container for up to 3 days.
• Stir before serving: Fruit may release a little liquid—stir gently before scooping.
• Freeze? Not recommended—texture changes happen upon thawing.

Why This Recipe Works

The instant cheesecake pudding mix, combo of yogurt and whipped topping, and creamy cream cheese create that unmistakable cheesecake flavor and silky texture. Topped with sweet fresh fruit, it makes a lively dessert or a refreshing snack that appeals to both kids and adults without feeling indulgent.

The Goods

Cheesecake Fruit Salad

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Creamy cheesecake-style fruit salad combines tangy sweetness with fresh fruits—easy, no-bake, and perfect year-round!

Course Dessert, Snack

Cuisine American

Recipes

Cheesecake Mixture

• 8 oz 225g cream cheese, softened
• 1 cup 240ml vanilla yogurt
• 1 cup 240ml thawed whipped topping (like Cool Whip)
• 1 pkg 3.4 oz/96g instant cheesecake pudding mix
• ¼ cup 30g powdered sugar
• 1 tsp vanilla extract
• 1 tsp fresh lemon juice

Fresh Fruit

• 1 cup strawberries hulled & sliced
• 1 cup blueberries
• 1 cup red grapes halved
• 1 cup pineapple chunks
• 1 cup peeled & sliced kiwi
• 1 cup mandarin segments well drained

Instructions

Prepare the Cheesecake Base

• In a large bowl, beat softened cream cheese until smooth. Add vanilla yogurt, whipped topping, powdered sugar, lemon juice, and vanilla extract. Mix until creamy.

Add the Instant Pudding

• Sprinkle the cheesecake pudding mix over the bowl. Fold in until fully integrated into a thickened, cheesecake-style base.

Add the Fresh Fruit

• Gently fold in strawberries, blueberries, grapes, pineapple, kiwi, and mandarin segments. Ensure all fruit is coated evenly.

Chill & Serve

• Cover the bowl and refrigerate for at least 1 hour to let the flavors meld. Serve chilled in a large salad bowl or portion out into individual cups.