A Creamy and Refreshing Dessert
Cheesecake fruit salad is the perfect fusion of rich, velvety cheesecake filling and a medley of fresh, juicy fruits. This no-bake treat offers a refreshing twist on traditional cheesecake while maintaining all its creamy goodness. Whether you’re preparing it for a summer picnic, holiday gathering, or just a sweet craving, this dish is a crowd-pleaser.
Why You’ll Love This Recipe
- Quick and Easy: No baking required, making it a fuss-free dessert.
- Rich Yet Light: The cheesecake filling is indulgent but balanced by fresh fruit.
- Customizable: Use your favorite fruits to suit the season or your preferences.
- Perfect for Any Occasion: Ideal for potlucks, family dinners, and celebrations.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt (or sour cream)
- 1 cup whipped topping (or homemade whipped cream)
- 3 cups mixed fresh fruit (strawberries, blueberries, grapes, pineapple, kiwi, etc.)
- 1 tablespoon lemon juice (to prevent fruit browning)
- 1/4 cup crushed graham crackers (optional, for garnish)
Instructions
1. Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined.
2. Incorporate the Creaminess
Fold in Greek yogurt (or sour cream) and gently mix until smooth. Then, carefully fold in the whipped topping to create a light and airy texture.
3. Prepare the Fruit
Wash, dry, and chop the fruit into bite-sized pieces. Toss with lemon juice to keep them fresh and vibrant.
4. Combine Everything
Gently fold the fruit into the cheesecake mixture, ensuring even distribution without breaking the fruit.
5. Chill and Serve
Refrigerate for at least 30 minutes to let the flavors meld. Before serving, sprinkle crushed graham crackers on top for a cheesecake-like finish.
Variations
- Chocolate Lover’s Version: Add mini chocolate chips or a drizzle of chocolate syrup.
- Nutty Crunch: Sprinkle chopped pecans or almonds for texture.
- Healthier Twist: Use honey or maple syrup instead of powdered sugar.
- Tropical Delight: Incorporate mango, coconut flakes, and passion fruit.
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 2 days. Stir before serving.
- Freezing: Not recommended as the dairy and fruit will separate upon thawing.
FAQs
How do I prevent my fruit from getting soggy?
Tossing the fruit in lemon juice helps maintain freshness. Also, avoid overly juicy fruits like watermelon.
Can I make this ahead of time?
Yes! Prepare the cheesecake mixture and cut the fruit separately. Mix them just before serving to keep everything fresh.
Can I use frozen fruit?
Fresh fruit is best, as frozen fruit releases excess moisture, which can make the salad watery.
What fruits work best?
Strawberries, blueberries, grapes, pineapple, and kiwi are great options. Avoid fruits that brown quickly, like bananas.
Can I use a dairy-free alternative?
Yes! Substitute dairy-free cream cheese, yogurt, and coconut whipped cream.
How do I make this recipe lower in sugar?
Use a sugar substitute like monk fruit sweetener and unsweetened whipped topping.
What can I serve with cheesecake fruit salad?
It pairs well with graham crackers, granola, or a drizzle of honey.
Can I add gelatin for a firmer texture?
Yes, dissolve unflavored gelatin in a bit of hot water and mix it into the cheesecake filling.
What’s the best way to transport this dish?
Store it in a sealed container and keep it chilled in a cooler if traveling.
Can I use flavored yogurt instead of Greek yogurt?
Yes, vanilla or fruit-flavored yogurt adds extra sweetness and depth.
Conclusion
Cheesecake fruit salad is the ultimate easy, creamy, and refreshing dessert. It’s packed with flavor, versatile, and a guaranteed hit at any gathering. Try different fruit combinations and toppings to make it your own!
Print
Cheesecake Fruit Salad
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
Cheesecake fruit salad is a creamy, no-bake dessert combining velvety cheesecake filling with fresh, juicy fruits. Perfect for gatherings, this refreshing treat is quick, customizable, and always a crowd-pleaser.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup Greek yogurt (or sour cream)
- 1 cup whipped topping (or homemade whipped cream)
- 3 cups mixed fresh fruit (strawberries, blueberries, grapes, pineapple, kiwi, etc.)
- 1 tablespoon lemon juice (to prevent fruit browning)
- 1/4 cup crushed graham crackers (optional, for garnish)
Instructions
- Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined. - Incorporate the Creaminess
Fold in Greek yogurt (or sour cream) and gently mix until smooth. Then, carefully fold in the whipped topping to create a light and airy texture. - Prepare the Fruit
Wash, dry, and chop the fruit into bite-sized pieces. Toss with lemon juice to keep them fresh and vibrant. - Combine Everything
Gently fold the fruit into the cheesecake mixture, ensuring even distribution without breaking the fruit. - Chill and Serve
Refrigerate for at least 30 minutes to let the flavors meld. Before serving, sprinkle crushed graham crackers on top for a cheesecake-like finish.
Notes
- Storage: Store in an airtight container in the refrigerator for up to 2 days. Stir before serving.
- Make-Ahead Tip: Keep the cheesecake mixture and fruit separate until serving to maintain freshness.
- Customization: Swap fruits based on seasonality or preference. Avoid overly juicy fruits like watermelon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: dessert
- Method: no bake
- Cuisine: American
Keywords: cheesecake fruit salad, no-bake dessert, creamy fruit salad, easy cheesecake salad, summer dessert
