Oh girls, you’re just going to love this luscious Cheesecake Fruit Salad recipe! It’s the perfect fruity and creamy side dish for your next backyard BBQ or ladies’ luncheon.
I’m always on the lookout for tasty new recipes to serve my family and friends. As soon as the weather warms up, I get such a hankering for chilled fruit salads and cool desserts. This cheesecake fruit salad has become one of my absolute favorites!
The combo of smooth, sweet cheesecake filling and juicy fresh berries makes this salad so drool-worthy. I just can’t get enough of it and neither can my crew. Even my picky niece cleans her plate whenever I make this pretty salad.
Now don’t let the name scare you off. Whipping this beauty up is easy as pie! Just beat together the cream cheese, butter, powdered sugar and Cool Whip until creamy. In another bowl, stir the instant pudding, milk and vanilla extract. Then fold the pudding into the cheesecake mixture.
Finally, gently fold in the diced fruit of your choice. I like to use a combo of strawberries, blueberries and blackberries. But you could also use pineapple chunks, sliced kiwi, grapes, peaches – whatever fruit looks best at the market that week.
Pop it in the fridge to chill for at least an hour and voila – fruity cheesecake yumminess is ready to enjoy! I like to serve it right away at gatherings so the fruit stays nice and crisp. But you can make it the day before too. Just store the cheesecake mixture and cut fruit separately until ready to combine and serve.
This pretty in pink salad is fantabulous on its own, but you could also drizzle a little honey over the top or sprinkle with toasted coconut for extra flair. It makes a delightful filling for crepes and pancakes too. However you serve it up, this salad is sure to be a crowd pleaser!
Let me know if you whip up a batch of this easy peasy cheesecake fruit salad, girls. It’s a surefire new favorite!
Cheesecake Fruit Salad
Ingredients
Cheesecake Layer:
- 4 ounces cream cheese softened
- 1/4 cup unsalted butter softened
- 1/2 cup powdered sugar
- 8 oz container whipped topping like Cool Whip
Pudding Layer:
- 3.4 oz instant vanilla pudding mix
- 1 1/2 cups milk
- 1 tsp vanilla extract
Fruit Layer:
- 1 cup strawberries hulled and sliced
- 1 cup blueberries
- 1 cup blackberries
Instructions
- In a bowl, beat the cream cheese and butter until smooth. Mix in powdered sugar, then fold in whipped topping. Refrigerate.
- In another bowl, whisk together the pudding mix, milk, and vanilla until thickened. Refrigerate.
- Gently fold the pudding into the cheesecake mixture.
- Add in the sliced strawberries, blueberries, and blackberries. Fold gently to combine.
- Cover and refrigerate salad for at least 1 hour before serving.
- Garnish with extra fruit if desired. Enjoy chilled.
- Storage: Store covered in fridge up to 2 days. The fruit will get soggy after that.
