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Easy No-Bake Cheesecake Fruit Salad

Close-up of a glass bowl filled with creamy cheesecake fruit salad topped with strawberries, blueberries, and pineapple chunks.

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Make this creamy, no-bake cheesecake fruit salad for a refreshing dessert perfect for potlucks or summer gatherings. It combines fresh fruit with a simple, rich cream cheese filling.

Ingredients

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  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 6 cups mixed fresh fruit (strawberries, grapes, pineapple, blueberries recommended)
  • Optional: Caramel drizzle or chopped nuts for topping

Instructions

  1. In a medium bowl, beat the softened cream cheese, powdered sugar, and 1 teaspoon of vanilla extract until the mixture is smooth and creamy. Set this mixture aside.
  2. In a separate, chilled bowl, whip the heavy whipping cream with the granulated sugar and 1 teaspoon of vanilla extract until stiff peaks form. This creates your whipped topping.
  3. Gently fold about half of the whipped topping mixture into the cream cheese mixture until just combined. Then, fold in the remaining whipped topping until the filling is light and fluffy. Do not overmix.
  4. In a large bowl, combine your mixed fresh fruit.
  5. Gently fold the creamy cheesecake filling into the fruit until the fruit is evenly coated.
  6. Transfer the salad to a serving bowl. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to set.
  7. If desired, drizzle with caramel or sprinkle with nuts just before serving.

Notes

  • For best results, use fruits that hold up well, like grapes, pineapple, and firm berries. Avoid fruits that brown quickly, like bananas, unless you plan to serve immediately.
  • You can prepare the cheesecake filling up to one day ahead and store it covered in the refrigerator. Fold it into the fruit just before serving.
  • This recipe works well as a side dish or a decadent fruit dessert.

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