Creamy Cheesecake Fruit Salad with Fresh Berries

This creamy cheesecake fruit salad is my go-to when I want something light, sweet, and irresistibly creamy. It blends a rich cheesecake-inspired filling with fresh, juicy fruit to create a dessert that’s both refreshing and indulgent. It’s perfect for potlucks, brunches, BBQs, or when I just want a simple no-bake treat that comes together in minutes.

Why I Love This Recipe

I love how easy and versatile this fruit salad is. The cheesecake filling is smooth and slightly tangy, which balances perfectly with the sweetness of the fruit. It feels like a dessert, but I still get the freshness of fruit in every bite. Plus, I can throw it together with whatever fruits I have on hand, and it’s always a hit—whether I’m serving a crowd or just making a treat for myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

  • Cream cheese
  • Greek yogurt or sour cream
  • Powdered sugar or honey
  • Vanilla extract
  • Fresh strawberries
  • Blueberries
  • Grapes
  • Pineapple chunks
  • Bananas (optional, added just before serving to prevent browning)

Directions

  1. In a large bowl, I beat softened cream cheese until smooth and fluffy.

  2. I mix in Greek yogurt (or sour cream), powdered sugar, and vanilla extract until fully combined and creamy.

  3. In a separate bowl, I gently toss together all the chopped fruit.

  4. I fold the cheesecake mixture into the fruit until everything is evenly coated.

  5. I chill the salad in the fridge for at least 30 minutes before serving to let the flavors blend and the texture firm up slightly.

  6. If I’m adding bananas, I slice and stir them in just before serving to keep them fresh.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Chill time: 30 minutes
Total time: 45 minutes

Variations

Sometimes I use whipped topping instead of yogurt for a lighter, fluffier version. I’ve also added mini marshmallows, shredded coconut, or chopped nuts for extra texture. For a tropical twist, I like using mango, kiwi, and mandarin oranges. If I’m feeling extra indulgent, I’ll drizzle in a little caramel or chocolate syrup before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. Since the fruit releases juice over time, I give it a quick stir before serving again. I don’t recommend freezing this salad because the texture of the cream and fruit changes once thawed.

FAQs

Can I make this fruit salad ahead of time?

Yes, I usually prep it a few hours in advance. I just wait to add bananas or any delicate fruit until right before serving so they stay fresh.

Is this salad too sweet?

Not at all. The cheesecake base is lightly sweetened, and I can always adjust the sweetness by using more or less sugar or honey.

What kind of cream cheese should I use?

I go for full-fat cream cheese for the creamiest texture, but light cream cheese works if I want to cut some calories.

Can I use frozen fruit?

I prefer fresh fruit for the best texture, but thawed and well-drained frozen fruit can work in a pinch.

How do I keep the fruit from getting watery?

I make sure to dry the fruit well after washing, and I add juicy fruits like watermelon or citrus in smaller amounts or right before serving.

Conclusion

This creamy cheesecake fruit salad is a fresh, flavorful twist on a classic dessert. It’s rich without being heavy, and the combination of creamy filling and juicy fruit is always a crowd-pleaser. Whether I’m bringing it to a picnic or making it for myself on a hot afternoon, it’s a simple, no-fuss dish that never disappoints.

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Creamy Cheesecake Fruit Salad with Fresh Berries

Creamy Cheesecake Fruit Salad with Fresh Berries

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  • Author: Mary
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6-8 servings
  • Category: Dessert, Side Dish, Salad
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Description

This Creamy Cheesecake Fruit Salad with Fresh Berries is the perfect no-bake dessert or side dish! With a rich, tangy cheesecake filling and a mix of juicy fruit, it’s light, refreshing, and easy to make. Great for brunch, BBQs, potlucks, or summer snacking!


Ingredients

  • Cream cheese, softened
  • Greek yogurt or sour cream
  • Powdered sugar or honey (to taste)
  • Vanilla extract
  • Fresh strawberries, chopped
  • Blueberries
  • Grapes, halved
  • Pineapple chunks
  • Bananas (optional, add just before serving)

Instructions

  1. In a large bowl, beat softened cream cheese until smooth and fluffy.
  2. Add Greek yogurt (or sour cream), powdered sugar or honey, and vanilla. Mix until fully combined.
  3. In another bowl, gently toss together all the prepared fruits.
  4. Fold the cheesecake mixture into the fruit until everything is evenly coated.
  5. Chill in the fridge for at least 30 minutes before serving.
  6. If using bananas, slice and add them just before serving to prevent browning.

Notes

  • Swap Greek yogurt for whipped topping for a fluffier version.
  • Add-ins like mini marshmallows, shredded coconut, or nuts offer extra texture.
  • Use tropical fruits like mango, kiwi, or mandarin oranges for a twist.
  • Light cream cheese works, but full-fat gives the best creamy texture.
  • Pat fruit dry after washing to avoid excess water in the salad.

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