Cheesecake Fruit Salad
This creamy, no-bake cheesecake fruit salad is the perfect quick dessert made with whipped cream cheese, whipped topping, and fresh fruit. It’s fluffy, fruity, and tastes just like cheesecake in salad form—perfect for potlucks, brunch, or hot summer days!
Ingredients
- 1 8 oz container whipped cream cheese spread (e.g., Philadelphia)
- 1 cup thawed frozen whipped topping
- 1/4 cup vanilla whole-milk Greek-style yogurt
- 1/4 cup powdered sugar sifted
- 1 tsp fresh lemon juice from 1 small lemon
- 1 tsp vanilla extract
- 5 cups chopped ripe fruit such as pineapple, honeydew melon, mango, kiwi, red grapes
Instructions
- In a large mixing bowl, whisk together the whipped cream cheese, whipped topping, Greek yogurt, powdered sugar, lemon juice, and vanilla extract until smooth and creamy.
- Gently fold in the chopped fruit using a spatula or large spoon. Be careful not to mash the fruit.
- Chill for 20–30 minutes before serving if possible. Serve cold and enjoy!
Notes
- Use firm, ripe fruit to avoid sogginess.
- Feel free to swap in seasonal fruits like strawberries, blueberries, or blackberries.
- You can make the cheesecake mixture ahead of time and fold in the fruit just before serving.
- Store leftovers in an airtight container in the refrigerator for up to 2 days. Not freezer-friendly.