Name: Cheesecake Fruit Salad
Prep time: 20 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 (8 oz) package cream cheese, softened; 1 (3.4 oz) package instant cheesecake pudding mix; 1 cup milk; 1 (8 oz) container Cool Whip, thawed; 4 cups mixed fresh fruit (strawberries, blueberries, grapes, pineapple, kiwi, etc.)

Jump to Recipe·Leave a Review

This cheesecake fruit salad is creamy, refreshing, and just sweet enough to feel indulgent. I love how the cheesecake pudding mix gives it a rich flavor, while the fresh fruit keeps it light and vibrant. It’s a crowd-pleasing side dish or dessert that comes together in minutes.

Why You’ll Love This Recipe

I love this recipe because it’s quick to make, feeds a crowd, and is endlessly customizable. The cream cheese makes it extra smooth, the pudding adds cheesecake flavor without baking, and the fruit adds natural sweetness and color. It’s perfect for potlucks, holidays, or any time I want something easy but impressive. Cheesecake Fruit Salad

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 (8 oz) package cream cheese, softened
1 (3.4 oz) package instant cheesecake pudding mix
1 cup milk
1 (8 oz) container Cool Whip, thawed
4 cups mixed fresh fruit (strawberries, blueberries, grapes, pineapple, kiwi, etc.)

Directions

In a large bowl, beat softened cream cheese until smooth.
Add cheesecake pudding mix and milk, then beat until creamy and well combined.
Fold in Cool Whip gently until fluffy and smooth.
Add the mixed fruit and fold carefully until evenly coated with the cheesecake mixture.
Chill in the refrigerator for at least 1 hour before serving.

Servings and timing

This recipe makes about 10–12 servings. Prep time is around 20 minutes, plus at least 1 hour of chilling time.

Variations

I sometimes add mini marshmallows or crushed graham crackers for extra texture. For a tropical twist, I use mango, papaya, and coconut. If I want it lighter, I swap Cool Whip for homemade whipped cream.

Storage/Reheating

I store leftovers covered in the fridge for up to 2 days. Since the fruit releases juices over time, I stir it before serving again. I don’t reheat this dish—it’s best served chilled.

FAQs

Can I use sugar-free pudding mix?

Yes, I can use sugar-free cheesecake pudding mix if I want to cut down on sugar.

Can I make this ahead of time?

Yes, I prepare it a few hours before serving and keep it chilled. I wait to add softer fruits like bananas until right before serving so they don’t brown.

Can I use frozen fruit?

Yes, but I prefer fresh fruit. If I use frozen, I thaw and drain it well so the salad doesn’t become watery.

What fruits work best for this recipe?

I like using berries, grapes, pineapple, and kiwi. I avoid fruits that brown quickly like apples unless I serve them immediately.

Can I use homemade whipped cream instead of Cool Whip?

Yes, I often use sweetened whipped cream. It makes the salad a little lighter but just as delicious.

Conclusion

This cheesecake fruit salad is one of my favorite easy desserts because it’s creamy, fruity, and perfect for sharing. With its cheesecake flavor and colorful fruit, it’s a dish that works just as well for summer barbecues as it does for holiday gatherings.