Can you use frozen fruit in cheesecake fruit salad?

Yes, but it’s best to thaw and drain it thoroughly. Frozen fruit tends to release extra moisture, which can water down your salad.

How long does cheesecake fruit salad last in the fridge?

Ideally, consume it within 2–3 days. The cream base may separate after that, and the fruit may lose its texture.

Can I make it without pudding mix?

Yes, though the texture will be slightly looser. You can add a few tablespoons of powdered sugar to help stabilize the cream base.

What fruits should I avoid in cheesecake fruit salad?

Citrus segments, watermelon, and melon varieties tend to release too much liquid, which can ruin the cream consistency.

Can I serve it immediately?

Technically, yes. But giving it at least an hour in the fridge will significantly improve the flavor and texture.

Cheesecake Fruit Salad

Description

Creamy, dreamy, and bursting with fresh fruit, this Cheesecake Fruit Salad is a no-bake dessert that brings together the luscious texture of cheesecake with the brightness of a classic fruit salad. Perfect for summer gatherings, potlucks, or holiday tables, it’s a chilled treat that’s easy to make and even easier to love. With just a few ingredients and zero oven time, this is a dessert that delivers maximum flavor with minimal effort.

Ingredients

Scale

8 oz cream cheese, softened (full-fat recommended)
1 packet instant cheesecake pudding mix
1 container (8 oz) whipped topping (like Cool Whip)
1 tsp vanilla extract (optional)
1 cup fresh strawberries, sliced
1 cup seedless grapes, halved
1 cup pineapple chunks, drained (canned or fresh)
½ cup blueberries (optional)

2 bananas, sliced (add last to prevent browning)

Instructions

In a large mixing bowl, beat the softened cream cheese until smooth.
Add the cheesecake pudding mix and vanilla extract. Mix until well combined.
Gently fold in the whipped topping using a spatula to keep the mixture light and fluffy.
Add grapes and pineapple chunks, folding gently.
Add strawberries, blueberries, and bananas, folding carefully to avoid breaking the fruit.
Cover and refrigerate for at least 1 hour before serving.
Optionally, garnish with fresh mint leaves or a sprinkle of crushed graham crackers for a cheesecake-inspired finish.

Notes

Use firm, ripe fruit to maintain texture.
Thoroughly drain canned fruits to avoid a watery salad.
Bananas are best added right before serving.
For a lighter version, use low-fat cream cheese, sugar-free pudding mix, and light whipped topping.
This dessert is naturally gluten-free if all ingredients used are certified gluten-free.
Variations include tropical (with mango and coconut), berry-only, or autumn-inspired with apples and cinnamon.
Serve in individual mason jars for an elegant, portable presentation.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 6–8 servings
Calories: 300 per serving
Fat: 15g
Carbohydrates: 38g
Protein: 3g