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Cheesecake Fruit Salad

Cheesecake Fruit Salad

A no-bake, ultra-creamy dessert that blends a tangy cheesecake-flavored base with a medley of fresh fruit. Perfect for potlucks, brunch, or a quick sweet treat straight from the fridge.
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Prep Time 15 minutes
30 minutes
Total Time 45 minutes
Course Dessert, No-Bake Recipes, Salad
Cuisine American
Servings 4 people
Calories 240 kcal

Equipment

  • Mixing bowl
  • Spatula or spoon
  • Measuring cups
  • KnifeCutting board

Ingredients
  

  • 1 8-ounce package cream cheese, softened
  • 1 3.4-ounce package instant cheesecake pudding mix
  • 1 cup vanilla yogurt
  • 1 8-ounce container whipped topping (like Cool Whip)
  • 2 cups strawberries hulled and sliced
  • 1 cup blueberries
  • 1 cup grapes halved (red or green)
  • 1 –2 bananas sliced (add just before serving)
  • 1 –2 cups mini marshmallows optional

Instructions
 

  • Soften and mash the cream cheese in a large mixing bowl until smooth.
  • Add pudding mix and yogurt, and stir until combined. The mixture will be thick at first—keep going.
  • Fold in the whipped topping gently to keep the base fluffy and light.
  • Stir in prepared fruit—starting with strawberries, blueberries, and grapes. Add bananas last, just before serving.
  • Add marshmallows if using, and fold to combine.
  • Chill for at least 30 minutes before serving for the best texture and flavor.

Notes

  • For a tropical twist, try mango, pineapple, and kiwi.
  • Use dairy-free alternatives to make it vegan.
  • Can be prepped in advance—just keep the fruit and base separate until shortly before serving.