Cheesecake Fruit Salad

Is Cheesecake Fruit Salad a side dish or a dessert? You decide! Made with cream cheese, Cool Whip, berries and citrus, this recipe takes fruit salad to the next level!

This creamy fruit salad tastes just like cheesecake filling with whole berries and fresh fruit chunks. It is SO GOOD – a combination of a berry cheesecake and a tropical cheesecake in a bowl! You can’t NOT love this recipe!

This post contains affiliate links.

Cheesecake Fruit Salad Ingredients 

To make this easy fruit salad recipe, you will need the following ingredients (print the recipe below for exact amounts and directions):

• Cream cheese: You can omit the cream cheese for a sweeter flavor.
• Powdered cheesecake pudding mix
• Cool Whip: You can make your own whipped topping using heavy whipping cream instead of using frozen whipped topping for this cheesecake fruit salad.
• Honey
• Vanilla extract
• Powdered sugar
• Strawberries: Fresh fruit is best for this recipe. I do not recommend frozen fruit.
• Blueberries
• Raspberries
• Kiwi
• Pineapple chunks: You can use canned or fresh. Be sure to drain canned pineapple.
• Mandarin orange slices: I used canned. Drain and pat dry with a paper towel.

How to Make Cheesecake Salad

1. In a medium bowl, beat cream cheese, powdered sugar, honey, and vanilla extract for about 2 minutes or until very smooth.
2. In a large bowl fold powdered cheesecake pudding mix into cool whip until well mixed. [Note: It is best to mix the powdered pudding mix to the cool whip before combining all other ingredients, otherwise, the mixture becomes very chunky and hard to incorporate fruit.]
3. Pour the cream cheese mixture into the large bowl with the cool whip mixture and combine well.
4. Add strawberries, blueberries, raspberries, kiwi, pineapple, and mandarin to the mixture and combine them until the fruit is covered in the cheesecake mixture.
5. Chill in a refrigerator for at least 30 minutes and serve cold.

Storage Instructions

This cheesecake fruit salad can be stored in an airtight container in a refrigerator for up to 4 days or in a freezer for up to 4 months, which makes this a great recipe to make ahead. Just be sure to mix thoroughly in case any juices from the fruit have settled.

Serving Suggestions

This cheesecake fruit salad is best served cold. It can be served as a sweet side dish for a backyard barbecue or dessert. I recommend serving on top of angel food cake – YUM!

Substitutions

You can substitute any of the fruit with a variety of other fruit such as banana slices, grapes, peach slices, mango chunks, etc.

FAQs

More Delicious Fruit Recipes

Fruit Kabobs with Cream Cheese Dip
Watermelon Feta Salad with Mint
Honey Lime Fruit Salad
Sugar Cookie Fruit Pizza