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.
Author:ariathompson
Prep Time:20 min
Cook Time:0 min
Total Time:20 min
Yield:6 servings 1x
Category:Dessert
Method:No-Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
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
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.
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.
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.
In a large bowl, combine your mixed fresh fruit.
Gently fold the creamy cheesecake filling into the fruit until the fruit is evenly coated.
Transfer the salad to a serving bowl. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to set.
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.