There’s something irresistibly comforting about a creamy fruit salad—especially when it’s kissed with the rich tang of cheesecake flavor. This Cheesecake Fruit Salad dessert was a weekend favorite at my grandmother’s house, often made for picnics in July or cozy family dinners in December. It’s the kind of dish that spans generations and seasons, easy to whip up, yet always stealing the show.
My Nonna used to say, “Fruit is good. Fruit with cream is divine.” I’ve adapted her original summer-only version into a year-round delight that works just as well chilled on a sunny afternoon as it does paired with warm spiced cookies in winter. The combination of strawberries, green apples, and red grapes, all tossed in a sweet, velvety cheesecake mixture, offers a refreshing bite with just enough indulgence to satisfy any sweet tooth.
Let’s dive into this luscious bowl of comfort and flavor!
Why You’ll Love This Cheesecake Fruit Salad Dessert
This dessert isn’t just easy—it’s also:
- Quick to prepare: 15 minutes of prep and no baking!
- Versatile: Adaptable with whatever seasonal fruits are on hand.
- Balanced: Fresh and creamy, with a tangy-sweet profile.
- Crowd-pleasing: Perfect for potlucks, BBQs, holiday feasts, or a family treat.
Ingredients
Here’s what you’ll need to make this creamy Cheesecake Fruit Salad dessert for 7 servings:
Fruits:
- 2 cups strawberries, hulled and halved
- 2 cups green apples, cored and diced
- 1 cup red grapes, halved
Cheesecake Mixture:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, whipped to soft peaks
- Optional: 1/2 cup mini marshmallows or crushed graham crackers for topping
Instructions
Step 1: Prep the Fruit
Wash all fruits thoroughly. Hull and halve the strawberries, core and dice the green apples (skin on for color and texture), and halve the grapes. Pat dry with paper towels to avoid excess moisture.
Step 2: Make the Cheesecake Mixture
In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add powdered sugar and vanilla extract. Mix until well combined.
Step 3: Fold in the Whipped Cream
Gently fold the whipped cream into the cheesecake mixture until fully incorporated. The result should be light, airy, and slightly tangy.
Step 4: Combine Everything
Add the fruit into the bowl with the cheesecake mixture. Gently stir with a spatula until the fruit is evenly coated.
Step 5: Chill and Serve
Refrigerate for at least 30 minutes before serving. For extra flair, top with mini marshmallows or a sprinkle of crushed graham crackers.
Seasonal Tips
Summer:
- Add blueberries, pineapple, or kiwi for a tropical twist.
- Serve in chilled glasses or parfait cups for a light, refreshing treat.
Winter:
- Use pomegranate seeds and sliced pears for a seasonal upgrade.
- Dust with cinnamon or drizzle with honey for warmth.
Storage and Make-Ahead Tips
- Fridge: Store in an airtight container for up to 3 days. Stir gently before serving.
- Make-Ahead: Prepare the cheesecake base the night before and fold in fruit just before serving to retain freshness and texture.
Variations to Try
- Tropical Cheesecake Fruit Salad: Add mango, banana, and shredded coconut.
- Chocolate Chip Version: Mix in mini chocolate chips for extra indulgence.
- Vegan Option: Use dairy-free cream cheese and coconut whipped cream.
Pairing Suggestions
This Cheesecake Fruit Salad dessert pairs wonderfully with:
Reader-Favorite Questions
Can I use frozen fruit?
Yes, but thaw completely and drain well to avoid excess liquid.
Can I make it sweeter?
Adjust the powdered sugar to your taste. You can also drizzle with honey or maple syrup.
Is it kid-friendly?
Absolutely! The natural fruit sweetness and creamy base make it a hit with little
ones
Wrapping It Up
This American-inspired Cheesecake Fruit Salad dessert is a keeper for all seasons. Whether you’re planning a summer picnic or a winter gathering, its creamy texture and fresh fruit medley never fail to impress. My grandmother would always sneak a spoonful before dinner was served—and I recommend you do the same!
Have you tried this recipe or added your own spin? Share your version in the comments—I’d love to hear how you made it your own