Name: Cheesecake Fruit Salad
Prep time: 5 min
Total time: 35 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup whipped topping; 1/3 cup granulated sugar; 1 teaspoon vanilla extract; 1 cup strawberries, hulled and sliced; 1 cup green grapes, halved; 1 cup blueberries; 1 cup mandarin oranges, drained

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I really enjoy making this cheesecake fruit salad because it feels creamy and indulgent while still being light and refreshing. I like how everything comes together in just a few minutes, and it always reminds me of a classic dessert with a fresh, fruity twist that works perfectly for gatherings or casual meals.

Why You’ll Love This Recipe

I love this recipe because it is quick, simple, and requires no baking at all. I like how the creamy cheesecake-style base balances perfectly with the sweetness and texture of fresh fruit. I also appreciate how easy it is to customize, since I can switch out fruits depending on what I have available or what’s in season.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

8 oz cream cheese, softened
1 cup whipped topping
1/3 cup granulated sugar
1 teaspoon vanilla extract
1 cup strawberries, hulled and sliced
1 cup green grapes, halved
1 cup blueberries
1 cup mandarin oranges, drained

Directions

I begin by placing the softened cream cheese in a large mixing bowl. I add the sugar and vanilla extract, then mix until everything is smooth and creamy. Once the mixture is well combined, I gently fold in the whipped topping until the texture becomes light and fluffy.

After that, I prepare all the fruit by washing, draining, and cutting it into bite-sized pieces. I add the fruit to the bowl and carefully fold everything together until the fruit is evenly coated in the creamy mixture. I like serving it chilled, but I sometimes enjoy it right away if I’m short on time.

Servings And Timing

I usually get about 8 servings from this recipe. It takes me around 5 minutes to prepare, and I sometimes chill it for an additional 30 minutes before serving for the best texture.

Variations

I like to switch things up by using only one type of fruit, such as grapes or strawberries, for a simpler version. I also enjoy adding pineapple chunks, raspberries, or blackberries when I want more variety. Occasionally, I mix in a little lemon zest to give the cheesecake base a brighter flavor.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator. I find it keeps well for up to 2 days, although the fruit may release some juice over time. I never reheat this dish since it is meant to be served cold.

FAQs

Can I Use Whipped Cream Instead Of Whipped Topping?

I can use stabilized whipped cream, but I make sure it is firm so the salad keeps its structure.

Can This Be Made Ahead Of Time?

I often prepare it a few hours ahead and refrigerate it until serving. I prefer not to make it more than one day in advance.

Can I Use Canned Fruit?

I can use canned fruit if it is well drained, but I personally prefer fresh fruit for the best texture.

Is This Recipe Very Sweet?

I find the sweetness balanced, but I sometimes reduce the sugar slightly if my fruit is very ripe.

Can I Make This With Lighter Ingredients?

I sometimes use reduced-fat cream cheese and a lighter whipped topping, and it still turns out creamy and satisfying.

Conclusion

I like this cheesecake fruit salad because it is effortless, flexible, and always a hit. It’s one of my go-to recipes when I want a creamy dessert that feels fresh, comforting, and perfect for sharing.