Description

Looking for a refreshing, fruity, and creamy dessert that’s perfect for potlucks, backyard BBQs, or weekend brunches? This Cheesecake Fruit Salad is a total game-changer! Imagine the velvety smoothness of a cheesecake filling combined with fresh, juicy fruits—pure bliss in every spoonful. It’s light, sweet, and beautifully colorful, making it an instant crowd-pleaser at any gathering. Plus, it’s incredibly easy to whip up, so you can spend less time in the kitchen and more time enjoying the party.

What makes this dessert extra special is how versatile it is. Whether you stick to classic berries or toss in whatever fresh fruits are in season, this salad always hits the spot. It’s perfect on its own but also makes a delightful filling for crepes, pancakes, or even served with graham crackers for a fun dip-style treat. With its creamy cheesecake base and juicy bursts of fruit, you’ll find yourself making this salad again and again!

Ingredients

• Cheesecake Layer:
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• ½ cup powdered sugar
• 8 oz whipped topping (such as Cool Whip)
• Pudding Layer:
• 3.4 oz instant vanilla pudding mix
• 1½ cups milk
• 1 teaspoon vanilla extract
• Fruit Layer:
• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup blackberries
• Optional Garnishes:
• Extra fresh fruit for topping
• Drizzle of honey or maple syrup
• Toasted coconut flakes

Preparation Method

Prepare the Cheesecake Layer:
In a mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually mix in the powdered sugar until fully incorporated and smooth.
Gently fold in the whipped topping until light and fluffy. Cover and refrigerate while you prepare the pudding layer.

Make the Pudding Layer:
In another bowl, whisk together the instant pudding mix, milk, and vanilla extract until it thickens, about 2-3 minutes.
Refrigerate for 5-10 minutes to let the pudding set properly.

Combine the Layers:
Gently fold the thickened pudding into the cheesecake mixture. Stir just until combined—be careful not to overmix to keep it fluffy and light.

Add the Fruit:
Carefully fold in the sliced strawberries, blueberries, and blackberries. Stir gently to avoid crushing the berries, ensuring the fruit stays intact for the perfect texture.

Chill and Serve:
Cover the salad and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the salad to chill to the perfect consistency.

When ready to serve, garnish with extra fresh fruit, a drizzle of honey, or toasted coconut flakes for added texture and flavor.

Tips and Conclusion

Fruit Variations:
Use your favorite fruits or whatever is fresh at the market! Pineapple chunks, grapes, kiwi slices, mango, and peaches all work wonderfully.

Make-Ahead Tips:
If preparing ahead, store the cheesecake mixture and chopped fruit separately. Combine them just before serving to prevent the fruit from getting soggy.

Healthier Twist:
Swap regular whipped topping for a light version or use Greek yogurt for a tangy, protein-packed alternative.

Creative Serving Ideas:
Spoon the salad into waffle cones for a fun, handheld treat at parties.
Serve over pancakes or waffles for a decadent brunch option.
Layer it in jars with granola for an irresistible parfait.