I need to tell you about the one dish that has saved me at literally every potluck, summer BBQ, holiday gathering, and random Tuesday when I just needed something absolutely delicious in my life. I'm talking about cheesecake fruit salad, and if you've never made it before, your world is about to change for the better!
This is not your sad, plain, chopped-fruit-in-a-bowl situation! This is a creamy, fluffy, dreamy, tastes-like-actual-cheesecake situation loaded with gorgeous fresh fruit. It's technically a salad.
It's also technically a dessert, like my ambrosia salad. It's also technically one of my all-time favorite things to exist on this planet. We'll just call it perfection and move on. If you love an ambrosia salad, you'll love this fruit salad!
Let me walk you through everything you need to know to make this delicious recipe from scratch, including tips, tricks, fruit swaps, and the answers to every question you've ever had about this dish.
Jump to:
- What Is Cheesecake Fruit Salad and Why Is Everyone Obsessed With It?
- Why This Cheesecake Fruit Salad Recipe Is the Best One You'll Find
- The Ingredients You Need for Cheesecake Fruit Salad
- The Best Fruit to Use in Cheesecake Fruit Salad
- Fruits to Try If You Want to Mix Things Up
- Fruits to Avoid or Handle With Care
- How to Make Cheesecake Fruit Salad Step by Step
- Tips and Tricks for the Perfect Cheesecake Fruit Salad Every Single Time
- Can You Make This Ahead of Time?
- Variations and Swaps to Try
- How to Serve Cheesecake Fruit Salad
- How to Store Leftovers
- Frequently Asked Questions
- More Salad Recipes
- Cheesecake Fruit Salad Recipe
What Is Cheesecake Fruit Salad and Why Is Everyone Obsessed With It?
If you've ever been to a summer potluck and noticed a big bowl of something creamy and colorful surrounded by a crowd of people with spoons, that was probably cheesecake fruit salad. And it disappears fast! We are talking gone-in-ten-minutes fast.
A sweet, velvety cream cheese base gets folded together with fluffy whipped topping and loads of fresh fruit! The result is something that feels totally fancy but takes less than 15 minutes to throw together. It tastes like someone scooped the filling out of a cheesecake and mixed it with a fruit bowl, and honestly, that is basically exactly what it is.
It lands in this incredible sweet spot between a dessert and a side dish, which means people don't feel as guilty going back for thirds. (I see you. I support you. I am also going back for thirds.)
Why This Cheesecake Fruit Salad Recipe Is the Best One You'll Find
There are about a million versions of this recipe floating around the internet, and I've tested a lot of them. Some use pudding mix. Some skip the cream cheese. Some go heavy on the yogurt. All totally fine! But this version? This one is my family's personal favorite and here is why:
- It uses real cream cheese as the base, which gives you that authentic, rich cheesecake flavor and creaminess that you just can't fake. Just like lemon cheesecake or strawberry cheesecake, we want that real cream cheese flavor.
- It is simple. So simple. If you can use a hand mixer or a stand mixer and fold ingredients together, you can absolutely make this.
- It works with almost any fruit you have on hand, which means it is never exactly the same twice and you can always customize it.
- It is a real crowd-pleaser. I have never once brought this to a gathering and come home with leftovers.
The Ingredients You Need for Cheesecake Fruit Salad
This is the part where I love to remind you that the best recipes have short ingredient lists. Here is everything you need:
The Cheesecake Base
- 8 oz cream cheese, softened. This is the MVP of the whole dish. The cream cheese is what gives the mixture its tangy richness and thick creaminess. Do NOT skip softening it ahead of time or you will end up with lumps. Pull it out of the fridge at least 30 minutes before you start.
- ½ cup powdered sugar. Also called confectioners' sugar, this dissolves beautifully into the cream cheese and adds that gentle sweetness without making it feel heavy. This is where most of the sweetness in the dish comes from.
- 1 teaspoon vanilla extract. Don't underestimate vanilla here. It adds warmth and depth and makes the whole thing taste even more like an actual cheesecake. Use real vanilla if you have it.
The Fluff
- 1 cup whipped topping (like Cool Whip). Cool Whip is the secret weapon. It makes the mixture go from dense and cream-cheese-y to light and airy and cloud-like. It is what takes this from "cream cheese with fruit" to "cheesecake fruit salad." Make sure yours is fully thawed before you use it! Homemade whipped cream will work, but cool whip is the way to go if you're ok with it.
The Fruit (The More, The Merrier)
- 3 to 4 cups mixed fresh fruit. This is where you get to have fun. The recipe calls for a mix of strawberries, blueberries, grapes, and pineapple, and that combo is truly fantastic. But honestly? Use what you love, what is in season, or what is on sale. In the Summer I like to make this a red, white, and blue cheesecake salad with blueberries and strawberries. Then I make my creamy strawberry pineapple smoothie with any leftover fruit the next morning.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
The Best Fruit to Use in Cheesecake Fruit Salad
Fresh strawberries are basically mandatory in my opinion. They're sweet, they're bright red and gorgeous, they slice beautifully, and they pair with the cheesecake base like they were made for each other. Always include fresh strawberries if you can. If you have extra strawberries, make sure you freeze your strawberries so they don't go bad or make a strawberry banana milkshake with the extras!
Fresh blueberries are another non-negotiable in my house. They're small, they're juicy, they hold their shape really well, and they don't release a ton of liquid into the mixture. Fresh blueberries are a top-tier choice.
Grapes (halved if they're large) add this satisfying pop of sweetness and a little crunch. Red or green both work great. Seedless is obviously the way to go.
Pineapple chunks bring a tropical sweetness and a little tang that balances out the richness of the cream cheese mixture beautifully. Fresh is best, but canned (well-drained) works fine. If you need help, I have a whole post on how to cut a pineapple because it can be a little challenging.
Fruits to Try If You Want to Mix Things Up
- Blackberries are an underrated addition to this salad. They're bold and slightly tart and they look absolutely stunning against the white creamy base. If you can find them in season, grab them.
- Fresh raspberries are another winner. They're delicate and soft and they almost melt into the mixture a little, which creates these gorgeous little pockets of raspberry flavor. Just add them at the very end and fold gently so they don't fall apart.
- Peaches. oh my goodness, if it is peach season, please put peaches in this salad! Fresh, ripe peaches sliced up and folded into the cheesecake mixture is one of those combinations that makes you want to sit down and be quiet for a moment because it is just that good. It's summer in a bowl. Then make a peach milkshake with the leftover peaches!
- Bananas add creaminess and natural sweetness, and they pair really well with the cheesecake base. The one thing to know about bananas is that they will brown over time, so add them right before serving if you're making this ahead, or toss them in a tiny bit of lemon juice first.
- Mandarin oranges (canned and drained) are a classic addition that adds a little citrus brightness.
- Kiwi brings a beautiful pop of bright green color and a tangy-sweet flavor that is really lovely here.
Fruits to Avoid or Handle With Care
Watermelon and other very high-water-content fruits can release a lot of liquid over time and make your mixture watery. If you want to use them, add them right before serving and eat the salad promptly.
How to Make Cheesecake Fruit Salad Step by Step
Okay, here we go. This is genuinely one of the easiest things you will ever make in your kitchen. Let's do it together.
Step 1
Take your softened cream cheese and add it to a large mixing bowl. Add the powdered sugar and vanilla extract. Now beat everything together until it is completely smooth, fluffy, and lump-free. You can do this with a hand mixer, or if you have a stand mixer, throw it all in the bowl and let it do the work for you. You want zero lumps.
Step 2
Once your cream cheese mixture is smooth and gorgeous, add the Cool Whip. Now here is the key: do NOT beat it in. You want to fold it in gently using a rubber spatula. Use big, sweeping motions from the bottom of the bowl up and over the top. Fold until the cream cheese and Cool Whip are just combined and no streaks remain. The mixture should look light, airy, and cloud-like.
Step 3
Add your fresh fruit to the bowl and fold it in gently, the same way you folded in the Cool Whip. You want to coat all the fruit in that creamy cheesecake mixture without smashing anything or breaking down the more delicate pieces. If you're using fresh raspberries or any other soft fruit, add those last and fold just once or twice so they stay intact.
Step 4
Let this chill in the fridge for at least one hour before serving. The chilling time is not just to make it cold, it actually lets the flavors meld together and gives the mixture time to set up into a thicker, more cohesive consistency. If you can make it and let it chill for two or three hours, even better. Overnight works great too.
Tips and Tricks for the Perfect Cheesecake Fruit Salad Every Single Time
- Use full-fat cream cheese. I know, I know. But this is not the moment for the reduced-fat stuff. Full-fat cream cheese gives you the richest flavor and the best texture. It is what makes this actually taste like cheesecake.
- Soften your cream cheese completely. I said it before and I'll say it again because it matters so much. Cold cream cheese will not beat smooth. You will have lumps. Let it sit at room temperature for at least 30 minutes, or even up to an hour if your kitchen is cold.
- Fully thaw your Cool Whip. Frozen Cool Whip will not fold in smoothly. Leave it in the fridge overnight to thaw, or set it on the counter for about 30 minutes before you need it.
- Dry your fruit well. After washing your fruit, pat it dry with paper towels. Excess water on the fruit will make the mixture watery over time. This is especially important for strawberries and grapes.
- Cut your fruit into bite-sized pieces. This seems obvious but it really makes a difference in how the salad eats. Quarter your strawberries. Halve your grapes. Cut pineapple into small chunks. Everything should be easy to scoop up in one bite.
- Don't skip the chill time. One hour minimum. Two or three is better. This step is what transforms the mixture from "good" to "absolutely incredible."
Can You Make This Ahead of Time?
Yes! And you really should, because it gets better as it sits. Here is my game plan for making it ahead:
Make the cheesecake base (cream cheese, powdered sugar, vanilla, and Cool Whip) up to 24 hours ahead and store it covered in the fridge. Prep your fruit (wash, dry, and cut) and store it separately. When you are ready to serve, fold the fruit into the base, give it 30 minutes to an hour to chill, and you're done.
If you are making it the night before and mixing everything together, that works too. Just hold off on adding any bananas, fresh raspberries, or other delicate fruit until right before serving.
Variations and Swaps to Try
One of my all-time favorite things about this recipe is how flexible it is. Here are some fun ways to switch it up:
Add a little yogurt. Swapping out ¼ cup of the Cool Whip for plain or flavored yogurt adds a little tangy, creamy flavor. Vanilla yogurt and strawberry yogurt are both fantastic here. Just make sure to fold gently so the mixture stays fluffy. The yogurt adds a different dimension of creaminess and a subtle tartness that is really lovely.
Make it tropical. Use pineapple, mango, kiwi, and mandarin oranges as your fruit mix, and add a tiny bit of lime zest to the cream cheese base. Absolutely magical for a summer gathering.
Make it all-berry. Fresh strawberries, fresh blueberries, blackberries, and fresh raspberries all folded into that cheesecake base? It is stunning to look at and even better to eat. Add a little lemon zest to the base to brighten up all those berry flavors.
Add some crunch. Sprinkle crushed graham crackers over the top right before serving. It adds a little texture contrast and leans even harder into the cheesecake vibes. So, so good.
Lighten it up a little. Swap the regular Cool Whip for the lite version, and use a reduced-sugar powdered sugar blend if you prefer. It still tastes amazing.
How to Serve Cheesecake Fruit Salad
Okay so technically you can just scoop this into bowls and eat it with a spoon, which is absolutely what I do at home. But if you are serving it at a potluck or gathering, here are some fun presentation ideas:
Serve it in a big, clear glass trifle bowl so you can see all those gorgeous layers of fruit through the sides. Top it with a few extra pieces of fresh fruit and a sprinkle of graham cracker crumbs for a beautiful finish.
You can also serve it in individual cups or small mason jars for a cute individual dessert situation that is perfect for parties. People love having their own little serving.
It works beautifully as a side dish alongside grilled meats at a summer BBQ, or as the dessert at the end of a big family dinner.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 2 to 3 days. The mixture may get a little softer over time as the fruit releases moisture, but it still tastes great. Just give it a gentle stir before serving again.
Note that if you have bananas in the salad, they will brown over time, so it is best to eat those portions within the first day. You can also fish the bananas out and add fresh ones when you go back for another serving.
Do not freeze this salad. The cream cheese and Cool Whip don't freeze and thaw well, and the fruit will get mushy. Just make it fresh and enjoy it within a few days.
Frequently Asked Questions
You can! Whip about 1 cup of heavy cream with a tablespoon or two of powdered sugar until stiff peaks form, then fold it in exactly as you would the Cool Whip. The texture will be slightly less stable over time, so this works best if you are eating it the same day you make it.
You can, but the texture won't be quite as rich or thick, and the flavor won't taste as much like cheesecake. Full-fat cream cheese is really the way to go for the best results.
You can use canned fruit in a pinch, but drain it very well and pat it dry. Canned fruit releases more liquid than fresh and can make your salad watery. Fresh fruit is always going to give you the best results.
Both! That is honestly one of the best things about it. At a BBQ or potluck, it works perfectly alongside savory dishes as a refreshing, slightly sweet side. But it is also absolutely a dessert and no one will argue with you if you serve it as one.
Cheesecake Fruit Salad Recipe
Equipment
- Mixing Bowls
- Cutting Board
- Knives
Ingredients
- 8 oz Cream cheese Softened
- 1 cup Whipped topping
- ½ cup Powdered sugar
- 1 teaspoon Vanilla extract
- 4 cups Mixed fresh fruit, cut into bite sized pieces strawberries, blueberries, grapes, pineapple, etc.
Instructions
- In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
- Fold in the whipped topping until light and fluffy.
- Gently add in the fruit and mix until all the fruit is coated with the cream cheese mixture.
- Chill for at least 1 hour before serving.
Notes
- Make sure your cream cheese is fully softened! Cold cream cheese will leave lumps in your dressing no matter how long you beat it. Set it out at least 30 minutes before you start.
- Pat your fruit dry before folding it in! Excess moisture from the fruit will water down the creamy dressing over time. A quick pat with a paper towel makes a big difference.
- Add the fruit right before serving if making ahead! The dressing can be made up to 24 hours in advance and stored in the fridge. Fold the fruit in within a few hours of serving so it stays fresh and doesn't get soggy.
- Swap the fruit based on the season. This recipe works with almost any fruit! Try peaches and raspberries in summer, or mandarin oranges and pomegranate seeds in the fall and winter. Just avoid watermelon, as it releases too much liquid.
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