Cheesecake Fruit Salad Recipe
Looking for a dish that’s as pretty as it is delicious? This Cheesecake Fruit Salad is a dreamy blend of creamy cheesecake filling and juicy fresh fruit. It’s the perfect chilled side for summer barbecues, brunches, or any gathering where you want to impress without fuss.
The best part? It’s simple to make. A smooth cheesecake base, a light pudding layer, and a medley of vibrant berries come together in a bowl of pure comfort. Even picky eaters will clean their plates—trust me, this one’s a crowd pleaser.
Cheesecake Fruit Salad – Ingredients
Cheesecake Layer
4 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/2 cup powdered sugar
1 tub (8 oz) whipped topping (Cool Whip), thawed
Vanilla Pudding Layer
1 package (3.4 oz) instant vanilla pudding mix
1 1/2 cups cold milk
1 teaspoon vanilla extract
Fresh Fruit Layer
1 cup strawberries, hulled and sliced
1 cup blueberries
1 cup blackberries
Instructions
-
Cheesecake Base
Beat cream cheese and butter until smooth. Mix in powdered sugar, then fold in whipped topping. Chill. -
Pudding Layer
In a separate bowl, whisk pudding mix, milk, and vanilla until thickened. Chill. -
Combine
Gently fold pudding into the cheesecake mixture until creamy and well blended. -
Add Fruit
Fold in strawberries, blueberries, and blackberries. Mix gently to keep fruit intact. -
Chill & Serve
Cover and refrigerate for at least 1 hour. Garnish with extra fruit before serving.
Storage
Keep covered in the fridge for up to 2 days.
For best texture, store the cheesecake mixture and fruit separately if making ahead.
Serving Ideas:
Drizzle with honey or sprinkle toasted coconut for extra flair.
Use as a filling for crepes or pancakes for a decadent breakfast treat.
