Cheesecake Fruit Salad

If you adore fresh berries, you need to make this Cheesecake Fruit Salad. It’s a fantastic way to enjoy fresh fruit without making a heavy dessert. This recipe is sweet, light, and creamy, and the cream cheese doesn’t make it too rich. It’s a must-have at every cookout and party!

I am a cheesecake lover, but enjoying a slice too often is unhealthy. What I love about this cheesecake salad is that it’s a lighter version that includes plenty of strawberries, blackberries, blueberries, AND raspberries. You get a lot of nutrients in just a small serving!

If you like berry dessert recipes, you will love Strawberry Danish and Raspberry Buttermilk Cake too!

Why You’ll Love This Recipe

• It’s a no-bake treat: This is a light, cold dessert with no baking required. These treats are my favorite for summer, so I can keep the oven off but still enjoy something sweet and tasty.
• It’s customizable: I encourage you to get creative with this cream cheese fruit salad. Switch up the berries or whatever ingredient you want to make it your own.
• It’s great to make ahead: Since this cheesecake salad needs time to chill in the refrigerator, I love to prepare it in advance. Even after 24 hours, it’s absolutely perfect!

Ingredients

These are all the ingredients I use to make this cheesecake fruit salad recipe. It includes simple, everyday items like berries and cream cheese. They’re easily accessible at any grocery store!

• Berries: I use blackberries, blueberries, raspberries, and strawberries. The fresh berries are sweet and tart to balance the other ingredients used.
• Lemon: Both lemon juice and zest keep the berries fresh and add a citrus zing that only enhances the other flavors. It’s one of the most important components!
• Cream cheese: Ensure the cream cheese is softened so you don’t end up with any lumps in your cheesecake mixture. It should take about 30 minutes or so to reach the right consistency.
• Sugar: I use powdered sugar and a touch of brown sugar. They mix with the other ingredients without creating a grainy texture. I like the molasses notes of brown sugar for some depth.
• Vanilla extract: A hint of vanilla flavor complements the fruit and cream cheese so well. Pure vanilla extract is best here if you have it!
• Cool Whip: Ensure you thaw the Cool Whip before you use it, but keep it in the refrigerator. The colder it is, the fluffier it stays.
• Toppings: This is optional, but I like to finish this creamy fruit salad with Cool Whip, shredded coconut, and granola for texture. Leave one or both out if you prefer. Try another topping like chopped nuts instead!

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Tropical: Add diced pineapple and trade the lemon for lime to create a tangy tropical version.
• Shortcake: Fold in chunks of pound cake or angel food cake to create a fun berry shortcake dessert.
• Honey orange: Add a drizzle of honey and use orange juice and zest instead of lemon for a little twist.

How to Make a Creamy Fruit Salad

Here are the steps needed to prepare this fruit salad with cream cheese and Cool Whip. Once the ingredients are mixed and chilled, the cheesecake salad is ready to serve!

Step 1: Combine the berries and lemon. Add all of your berries to a large bowl and add the lemon juice and zest to them. Toss the fruit gently to coat it, and set the bowl aside.

Step 2: Beat the cream cheese and sugar. Put the softened cream cheese in a separate bowl and beat it with an electric mixer until it’s creamy. Then, beat in the brown sugar, powdered sugar, and vanilla until it’s well combined and silky smooth.

Step 3: Add the Cool Whip. Fold the Cool Whip into the cream cheese mixture until it’s nice and fluffy.

Step 4: Combine, chill, and serve. Pour the mixture into the berries and gently mix until the berries are perfectly coated. Then, pop it in the refrigerator for about 30 minutes to set. Finish it with shredded coconut and granola before enjoying it!

If you love recipes like this creamy fruit salad, you may also enjoy this Strawberry Cheesecake Fluff Salad.

Serving Suggestions

• Prepare a batch of toffee shortbread cookies or buy your favorite store-bought shortbread cookies to use as dippers for this cream cheese fruit salad.
• Scoop some on top of these mini pound cakes for a fresh dessert option.
• Serve it for brunch alongside some savory options like scrambled eggs or a salmon omelette.
• Enjoy it as a fresh dessert after a simple summer meal like bacon chicken ranch pasta salad or margarita grilled chicken.

Cheesecake Fruit Salad

Karin and Ken

Cheesecake Fruit Salad combines berries and cheesecake to create a winning sweet treat. It takes a few minutes to prepare, and then the fridge does the rest!

5 from 2 votes

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Prep Time 30 minutes mins

Chill Time 30 minutes mins

Total Time 1 hour hr

Course Dessert

Cuisine American

Servings 8 -10 servings

Calories 268 kcal

Ingredients

  

1x2x3x

• 1 pound Strawberries cut into quarters
• 6 ounces Blackberries
• 6 ounces Raspberries
• 1- pint Blueberries
• 1 lemon freshly squeezed
• 1 tablespoon Lemon Zest
• 1 8-ounce brick Cream Cheese softened
• ¾ cup Powdered Sugar
• 1 tablespoon Brown Sugar
• ½ teaspoon Vanilla Extract
• 8 ounces Cool Whip thawed
• Shredded Coconut optional
• Granola optional

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Instructions

 

• In a large bowl, gently combine the strawberries, blackberries, raspberries, and blueberries.
• Add the lemon juice and lemon zest. Toss gently to coat. Set aside.
• In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
• Add the powdered sugar, brown sugar, and vanilla extract. Beat until well combined and fluffy.
• Fold in the Cool Whip gently until the mixture is smooth and fully incorporated.
• Add the cheesecake mixture to the bowl of berries.
• Gently fold everything together until the fruit is evenly coated. Be careful not to crush the berries.
• Refrigerate for at least 30 minutes before serving to let the flavors meld.
• Serve chilled. Garnish with a few extra berries, shredded coconut, or even granola.

Notes

• Store the cheesecake salad in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 2 days.
• Pat the berries dry, especially after washing them, to prevent this dessert salad from becoming watery.
• Skip the frozen berries and use fresh for the best texture and consistency possible.

Nutrition

Calories: 268kcalCarbohydrates: 40gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 33mgSodium: 112mgPotassium: 289mgFiber: 6gSugar: 29gVitamin A: 525IUVitamin C: 57mgCalcium: 88mgIron: 1mg

Keyword cheesecake fruit salad

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This post was originally published in April 2022. It's been updated with new content and images.