Name: Cheesecake Fruit Salad
Prep time: 5 min
Total time: 25 min
Cuisine: American
Ingredients: 8 oz package cream cheese, softened; 3.4 oz package instant cheesecake pudding mix (dry, unprepared); 1 cup French vanilla coffee creamer (or substitute: 1 cup heavy cream + ¼ cup powdered sugar + 2 tsp vanilla extract); 1 lb strawberries, hulled and sliced; 4 mandarin oranges, peeled and sectioned; 20 oz can pineapple tidbits, drained; 3 kiwi, peeled and cut into half‑moons; 2 mangoes, cut into bite‑size chunks; 1 banana, cut into coins; Juice of ½ lemon

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A creamy, dreamy, tropical-style fruit salad that blends the richness of cheesecake with the freshness of summer fruits. I love how the smooth cheesecake pudding dressing wraps around every bite of fruit, creating a dessert salad that’s light, tangy, and sweet all at once. It’s my go-to for potlucks, summer cookouts, or anytime I want to impress with minimal effort. Cheesecake Fruit Salad

Why You’ll Love This Recipe

I always reach for this recipe when I want something indulgent but refreshing. It’s no-bake and comes together in just minutes. The cheesecake-inspired dressing adds a velvety texture that perfectly balances the vibrant fruits. Plus, it’s endlessly customizable, and I can prep parts ahead to save time. It’s a showstopper that always disappears fast.

Ingredients

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

8 oz package cream cheese, softened
3.4 oz package instant cheesecake pudding mix (dry, unprepared)
1 cup French vanilla coffee creamer (or substitute: 1 cup heavy cream + ¼ cup powdered sugar + 2 tsp vanilla extract)
1 lb strawberries, hulled and sliced
4 mandarin oranges, peeled and sectioned
20 oz can pineapple tidbits, drained
3 kiwi, peeled and cut into half‑moons
2 mangoes, cut into bite‑size chunks
1 banana, cut into coins
Juice of ½ lemon

Directions

I start by whipping the softened cream cheese in a medium bowl with an electric mixer until it’s completely smooth. It can get stuck on the beaters at first, but a little persistence does the trick.
Then I add the dry cheesecake pudding mix and continue mixing. If it gets too thick, I add a splash of the creamer to loosen it up.
Keeping the mixer on low, I slowly pour in the remaining creamer one tablespoon at a time, mixing well between additions until it’s smooth and creamy.
In a large bowl, I combine the strawberries, mandarin oranges, pineapple tidbits, kiwi slices, and mango chunks.
I gently fold the cheesecake mixture into the fruit until everything is well coated.
To keep the bananas from browning, I toss them in lemon juice in a small bowl. Then I drain the juice and gently mix them into the salad.
I either chill it until serving or enjoy it right away—it’s delicious either way.

Servings and timing

This recipe makes about 16 servings. I prep it in just 5 minutes, and with all the folding and mixing, I’m usually done in 25 minutes total. Since it’s a no-bake dessert, there’s no cooking involved—just chilling if I want it extra refreshing.

Variations

I like switching things up with whatever fruit I have on hand. Blueberries, grapes, or even peaches work beautifully. If I want a little crunch, I sprinkle in some chopped pecans or shredded coconut just before serving. For a lighter version, I swap out the creamer with vanilla Greek yogurt.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 2 days. The fruit can release some juice over time, so I sometimes give it a gentle stir before serving again. I never freeze it—freezing affects the texture of both the fruit and the creamy dressing. This salad is best enjoyed fresh or within the first day.

FAQs

How far in advance can I make cheesecake fruit salad?

I like to prep the dressing and fruit separately up to a day in advance. Then I just drain any excess fruit juice and fold everything together right before serving for the best texture.

Can I use frozen fruit instead of fresh?

I prefer fresh fruit for this salad because frozen fruit tends to release a lot of moisture and can make the dressing watery. If I use frozen, I always thaw and drain it well first.

What can I use instead of French vanilla creamer?

When I don’t have creamer on hand, I mix 1 cup heavy cream, ¼ cup powdered sugar, and 2 teaspoons vanilla extract. It works just as well and tastes delicious.

How do I keep the bananas from turning brown?

I toss the banana slices in lemon juice before folding them into the salad. It keeps them fresh-looking and adds a nice citrusy zing.

Can I make this dairy-free?

Yes, I’ve made this with dairy-free cream cheese and a plant-based vanilla creamer. The texture is slightly different, but the flavor is still fantastic.

Conclusion

This cheesecake fruit salad is my idea of the perfect summer dessert—simple, creamy, and bursting with fruit flavor. Whether I’m feeding a crowd or just craving something sweet, it hits the spot every time. It’s an easy win that always gets compliments.

Cheesecake Fruit Salad