Cheesecake Fruit Salad
A quick, no-bake dessert that combines the creamy tang of cheesecake with fresh mixed fruit, perfect for potlucks, picnics, and brunch.
Ingredients
For the cheesecake dressing
- 8 oz cream cheese, softened Full-fat for best flavor; low-fat will work but is less rich
- 1/2 cup sugar Or 1/3 cup honey or maple syrup as a swap
- 1 tsp vanilla extract
- 1 cup whipped topping Whipped cream or stabilized whipped cream as alternatives
For the fruit
- 4 cups mixed fruit Suggestions: strawberries, blueberries, pineapple, kiwi (choose ripe, firm fruit)
For the garnish
- 1/4 cup graham cracker crumbs For sprinkling on top
Instructions
Preparation
- Soften the cream cheese: leave it at room temperature about 30 minutes or microwave in 5–10 second bursts until slightly soft but not melted.
- In a large bowl, beat the softened cream cheese with the sugar and vanilla until completely smooth and lump-free.
- Gently fold in the whipped topping with a spatula until evenly combined and fluffy.
- Add the mixed fruit to the bowl and fold gently until all fruit pieces are coated with the cheesecake mixture. Stop before fruit starts releasing too much juice.
- Transfer to a large serving bowl or scoop into individual bowls.
- Sprinkle graham cracker crumbs over the top just before serving to keep them crisp.
Notes
Store the salad in an airtight container in the fridge for up to 3–4 days. Keep graham cracker crumbs separate and add them just before serving. Avoid freezing, as the whipped topping and cream cheese will separate.