The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
Cheesecake Fruit Salad is a classic dessert for a reason! It’s versatile, delicious, and so easy to make. 20 minutes is all you need to make it!
This recipe makes ten 1-cup servings and costs about $11.66 to make. That’s approximately $1.16 per serving! It is special enough to serve at your Thanksgiving, Christmas, and Easter holiday gatherings. It’s also casual enough for any potluck or BBQ throughout the year.
A salad that comes together super easy and is cool and creamy? Sign us up! We have the BEST Cheesecake Fruit Salad recipe for you today.
It is light and fresh tasting with a cheesecake cream that gives you sensational flavor in every bite. We love making it with fresh fruit, but the great part is that anything goes with this salad. If you do not have fresh fruit, you can substitute any canned fruit, such as a fruit cocktail (make sure you drain it well before adding it to the recipe).
Ingredients & Estimated Cost:
- 8 ounces cream cheese – $2.44
- 1/2 cup sugar – $0.08
- 1 cup blueberries – $1.87
- 1 teaspoon vanilla extract – $0.17
- 2 cups heavy cream – $1.74
- 1 cup seedless green grapes – $1.50
- 2 large red apples – $1.60
- 1 cup pineapple – $0.50
- 2 graham crackers – $0.10
- 1 cup chopped strawberries – $1.66
To find out more about how we price our recipes, check out Budget Recipes Explained.
How To Make Cheesecake Fruit Salad
- Add the cream cheese, sugar, and vanilla to a bowl of a stand mixer or a large mixing bowl.
- Beat in a stand mixer or with a handheld mixer until combined. This should take about one minute.
- Add in the heavy cream. Beat until the mixture holds stiff peaks.
- Add the fruit to the bowl.
- Fold in the fruit until combined. All of the fruit should be covered in cheesecake cream.
- Wrap the bowl tightly and place it in the fridge until ready to serve. Sprinkle the salad with crushed graham crackers and serve.
***For complete recipe instructions and a recipe video, see the recipe card below.
Recipe Variations and Substitutions
- Feel free to be creative with this recipe. You can add in any of your favorite fresh fruits. Or, if you do not have fresh fruit on hand, you can use canned fruit or thawed frozen fruit. Make sure the fruit is well-drained before adding it to the cheesecake cream.
- You can also use an entire 12-ounce container of Cool Whip instead of heavy whipping cream.
- Sometimes we like to add a little bit of orange, lemon, or lime zest to the cheesecake cream before adding the fruit. The zest gives it an extra flavor boost. We especially recommend this if you use Cool Whip.
- Feel free to top the salad with toasted nuts like pecans and walnuts.
- Instead of granulated sugar, you can use honey, stevia, or any other sugar alternative.
Serve: As with most recipes with dairy products, you shouldn’t leave this Cheesecake Fruit Salad out for longer than 2 hours.
Store: Store in an airtight container or wrapped tightly with plastic wrap in the fridge for up to twenty-four hours. Any longer than this, and the salad will begin to get watery.
Freeze: This recipe does not freeze well.
It sounds funny to use those two words together, right? But sometimes opposites attract, and this salad is no exception. Cheesecake salad combines fruit with a creamy no-bake cheesecake filling.
You can make this salad up to twenty-four hours ahead of time. Make the filling and put it in the fridge in a sealed container. Add the fruit into the mixture just before serving.
Get Kids Involved
Ages 2-3: Let them help you mix the fruit with the cream cheese filling. This is an excellent opportunity to help them decide which fruit to add to the salad.
Ages 4-5: Have your kiddo help mix the cream cheese filling.
Ages 6-8: Let them help cut up the fruit. Be sure to teach proper knife safety.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
Summer is a fabulous time to make this Cheesecake Fruit Salad as fresh fruit goes on sale throughout the summer. We like to buy our fruit on sale and get even more savings when making this salad.
More Side Dish recipes:
- 1 Hour French Bread
- Brown Sugar Glazed Carrots
- Mexican Pasta Salad
- Ambrosia Salad
- Hawaiian Macaroni Salad
- Instant Pot Mac and Cheese
- Frog Eye Salad
- Large Batch Chicken Pasta Salad
- Mexican Fruit Salad
- Orange Cranberry Sauce
Cheesecake Fruit Salad
- mixing bowl
- rubber spatula
- Stand mixer or handheld mixer
- measuring cups
- Measuring spoons
- 8 ozs cream cheese at room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 1 cup seedless green grapes halved
- 2 large red apples any variety, cored and chopped
- 1 cup blueberries
- 1 cup Pineapple fresh or canned that’s been drained
- 1 cup chopped strawberries
- 2 graham crackers crushed
MAKE CHEESECAKE CREAM:
- Add cream cheese, sugar, and vanilla to the bowl of a stand mixer or a large bowl.
- Use a stand mixer or handheld mixer fitted with a whisk attachment beat ingredients until combined and smooth, 1 to 2 minutes. Scrape down the bowl with a rubber spatula as needed.
- Reduce mixer speed to low and add heavy cream in a slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed.
ASSEMBLE FRUIT SALAD:
- Add the fruit to the bowl. Fold the fruit into the cheesecake cream.
- Cover the salad and chill until ready to serve.
ADD TOPPING AND SERVE:
- Top with crushed graham crackers and serve.