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Classic No-Bake Cheesecake Fruit Salad

A close-up of a serving of cheesecake fruit salad topped with fresh strawberries, mandarin oranges, and green grapes over whipped cream.

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This is a simple, creamy, no-bake dessert salad combining fresh fruit with a rich cheesecake-flavored filling. It is perfect for potlucks and easy entertaining.

Ingredients

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  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1 pound strawberries, hulled and sliced
  • 2 cups green grapes, halved
  • 1 can (20 ounces) pineapple chunks, drained
  • 1 cup mandarin orange segments, drained
  • 1/2 cup graham cracker crumbs (optional topping)

Instructions

  1. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
  2. In a separate, chilled bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  3. Fold in the thawed whipped topping until just combined. Do not overmix; you want the filling to remain fluffy.
  4. In a separate large bowl, gently combine the sliced strawberries, halved grapes, drained pineapple chunks, and drained mandarin oranges.
  5. Gently fold the fruit mixture into the cheesecake filling until the fruit is evenly coated.
  6. Transfer the cheesecake fruit salad to a serving bowl. Chill in the refrigerator for at least 30 minutes before serving to allow the flavors to set.
  7. If desired, sprinkle the top with graham cracker crumbs just before serving.

Notes

  • For the best texture, make sure your cream cheese is fully softened before mixing.
  • You can substitute any fruit you prefer, such as blueberries or kiwi, but drain canned fruit well to prevent the salad from becoming watery.
  • Prepare this dessert salad up to 4 hours ahead of time. If making further ahead, keep the fruit separate and fold it in right before chilling.

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