If you’ve ever wished you could combine the indulgent creaminess of a cheesecake with the bright, juicy flavors of a fresh fruit salad, then you’re in for a treat! Cheesecake and Fruit Salad brings the best of both worlds to your dessert table—lush, tangy, and sweet, with every spoonful delivering a glorious mix of creamy cheesecake filling and bursts of ripe fruit. It’s a recipe I return to again and again for picnics, holidays, or anytime I need something that wows with almost no effort. Trust me, this spin on the classic fruit salad will become your new weakness!

Ingredients You’ll Need
Simplicity is at the heart of this recipe, but each ingredient plays an essential role in achieving the perfect Cheesecake and Fruit Salad. The beauty lies in how these staples, when mixed together, create magic—think creamy, tangy, sweet, and juicy, all in one bowl!
- Cream cheese (8 oz, softened): The base that gives our salad its decadent cheesecake taste and satisfying richness.
- Powdered sugar (1/2 cup): Melts seamlessly into the cream cheese for a silky, sweet finish without any grittiness.
- Vanilla extract (1 teaspoon): Adds warmth and depth, rounding out the flavor with a classic cheesecake aroma.
- Whipped topping (8 oz, thawed): Gives the filling its irresistible fluffiness, making it light and scoopable.
- Strawberries (2 cups, quartered): Bring vibrant color and juicy sweetness; go for ripe berries for ultimate flavor.
- Blueberries (1 cup): Little bursts of tartness that contrast beautifully with the creamy base.
- Red grapes (1 cup, halved): Add crunch and mild sweetness to every bite; seedless grapes work best.
- Pineapple chunks (1 cup): A tropical twist with just the right tang—fresh or canned both work!
- Banana (1, sliced): Ultra-creamy, perfectly complements the cheesecake filling; slice right before mixing for best results.
- Lemon juice (1 teaspoon, optional): Helps keep banana slices bright and prevents browning—especially handy for make-ahead prep.
How to Make Cheesecake and Fruit Salad
Step 1: Make the Creamy Cheesecake Base
In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Using either a hand mixer or a sturdy wooden spoon, beat together these three until you have a smooth, creamy mixture with no lumps. The secret here is making sure the cream cheese is at room temperature; if it’s too cold, you’ll get clumps instead of that dreamy cheesecake texture.
Step 2: Gently Fold in the Whipped Topping
Add the thawed whipped topping to the cream cheese mixture. Gently fold everything together using a spatula or spoon until it’s fully combined and fluffy. Resist the urge to overmix—gentle folding keeps the filling light and cloudlike, just the way we love in Cheesecake and Fruit Salad.
Step 3: Prep and Combine the Fruit
In a separate large bowl, toss together the quartered strawberries, blueberries, halved grapes, pineapple chunks, and banana slices. For extra credit (and prettier bananas), drizzle the fruit with a little lemon juice and give it a quick stir. This stops the banana from browning and preserves the perfect, colorful look of your salad.
Step 4: Mix It All Together
Pour that glorious cheesecake mixture over your bowl of fruit. With a gentle hand, fold the creamy filling into the fruit until all the pieces are completely coated in luscious, velvety goodness. Be careful here: mixing too vigorously can bruise the fruit, so a slow, sweeping motion is your friend.
Step 5: Chill and Serve
Transfer the Cheesecake and Fruit Salad to the fridge and let it chill for at least 30 minutes. This sets the filling, lets the flavors mingle, and makes each bite refreshingly cool. Trust me—this simple step takes the salad from good to utterly irresistible!
How to Serve Cheesecake and Fruit Salad

Garnishes
A finishing flourish can really make Cheesecake and Fruit Salad pop. Sprinkle a handful of crushed graham crackers on top for a playful nod to classic cheesecake crust, or try toasted sliced almonds or chopped pecans for extra crunch. Even a few extra fresh berries add a burst of color and a “wow” factor to your presentation.
Side Dishes
While this salad can hold its own, it shines alongside other light spring or summer offerings. Pair it with grilled chicken, fluffy quiche, or a crisp green salad for a complete brunch spread. It also makes a festive addition to any holiday dessert table or potluck, balancing out richer treats with its fresh, fruity component.
Creative Ways to Present
For a fun twist, serve Cheesecake and Fruit Salad in individual clear glasses or small mason jars—you’ll show off those gorgeous layers and make serving a breeze. For parties, spoon it into tart shells or mini phyllo cups for adorable, bite-sized treats. If you’re feeling extra indulgent, a drizzle of chocolate or salted caramel takes it over the top!
Make Ahead and Storage
Storing Leftovers
Store any leftover Cheesecake and Fruit Salad in an airtight container in the refrigerator. It holds up beautifully for up to 2 days; after that, some fruits may start to soften too much. Give it a quick, gentle stir before serving to redistribute the creamy goodness.
Freezing
While you can technically freeze Cheesecake and Fruit Salad, the texture of the fresh fruit can become mushy after thawing, so it’s not ideal. If you have to freeze it, do so without the banana, and add fresh banana after thawing for the best taste and appearance.
Reheating
No reheating needed! In fact, Cheesecake and Fruit Salad tastes best when served cold, straight from the fridge. If it’s been sitting out for a bit, just give it a quick stir so the creamy base evenly coats the fruit again.
FAQs
Can I use different fruits in this Cheesecake and Fruit Salad?
Absolutely! This recipe is easy to customize—use whatever fresh, seasonal fruit you love. Blackberries, peaches, mango, or kiwi all work beautifully. Just opt for fruits that hold their shape well for the prettiest (and tastiest) results.
Is this recipe gluten-free?
Yes, the base recipe itself is naturally gluten-free. Just be mindful if you use store-bought whipped topping—always double-check for hidden gluten in processed ingredients. And of course, if you top with crushed graham crackers, you’ll want to choose a gluten-free variety.
How far ahead can I make Cheesecake and Fruit Salad?
You can prepare it up to 24 hours in advance. For best texture, add the banana just before serving or shortly before chilling, as it can become mushy over time. A quick stir helps revive the creamy texture before serving.
What can I substitute for whipped topping?
If you prefer not to use store-bought whipped topping, homemade sweetened whipped cream is a fantastic substitute. Just whip 1 cup heavy cream with 2 tablespoons of powdered sugar until soft peaks form, and fold it in as directed.
Is this suitable for a picnic or potluck?
Totally! Cheesecake and Fruit Salad is a crowd-pleaser that’s easy to transport. Just keep it chilled in a cooler until you’re ready to serve, and maybe bring the crunchy toppings separately to sprinkle on right before everyone digs in.
Final Thoughts
I hope this Cheesecake and Fruit Salad recipe inspires you to bring a little extra joy to your table, whether you’re serving family, friends, or simply treating yourself. Its creamy, fruity, no-fuss charm is sure to win hearts at first bite. Give it a try—you might just find it becomes your new go-to, too!
Print
Cheesecake and Fruit Salad Recipe
- Total Time: 45 minutes (includes chilling time)
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the creamy, luscious combination of a classic cheesecake mixed with a refreshing array of seasonal fruits in this delightful Cheesecake and Fruit Salad. Perfect for a light dessert or a sweet side dish at any gathering.
Ingredients
Cheesecake Mixture:
- 1 package (8 oz) cream cheese (softened)
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 container (8 oz) whipped topping (thawed)
Fruit Salad:
- 2 cups strawberries (quartered)
- 1 cup blueberries
- 1 cup red grapes (halved)
- 1 cup pineapple chunks
- 1 banana (sliced)
- Optional: 1 teaspoon lemon juice to prevent browning
Instructions
- Cheesecake Mixture: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Gently fold in the whipped topping until fully combined.
- Fruit Salad: In a separate large bowl, combine strawberries, blueberries, grapes, pineapple, and banana. If using, drizzle the fruit with lemon juice to keep the banana from browning. Pour the cheesecake mixture over the fruit and gently fold until all the fruit is coated. Refrigerate for at least 30 minutes before serving.
Notes
- Serve chilled for the best texture.
- You can use any combination of fresh seasonal fruits.
- For added crunch, top with crushed graham crackers or chopped nuts just before serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 20g
- Sodium: 95mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg