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Cheesecake Fruit Salad

A refreshing no-bake dessert that combines classic cheesecake flavors with fresh fruits, perfect for summer gatherings.
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Prep Time 20 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cheesecake filling
  • 8 ounces Cream Cheese Use full-fat for the richest flavor.
  • 1/2 cup Powdered Sugar Adds sweetness.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract.
  • 2 cups Whipped Topping Ensure it’s fluffy for the right texture.
For the fruit salad
  • 4 cups Mixed Fresh Fruits Strawberries, blueberries, kiwi, and pineapple for a colorful salad.
  • 1 cup Crushed Graham Crackers Optional, for added crunch.

Method
 

Preparation
  1. In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Gently fold the whipped topping into the cream cheese mixture until fully combined.
  3. In a large bowl, combine your mixed fresh fruits and toss them together carefully.
  4. Pour the cream cheese mixture over the fruits and gently fold until the fruits are coated.
  5. If using crushed graham crackers, gently fold them in at this stage.
  6. Cover the salad with plastic wrap and refrigerate for at least 2 hours before serving.
Serving
  1. Scoop servings into bowls or onto plates, and enjoy this refreshing dessert with family and friends!

Notes

To make this dessert lighter, consider using reduced-fat cream cheese and a sugar substitute. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended.