Cheesecake Fruit Salad – A Creamy, Crunchy, and Fruity Dessert You’ll Crave All Year Long 🍓🍏🍇
Looking for a dessert that’s both indulgent and refreshing? This Cheesecake Fruit Salad combines the rich, velvety flavor of cheesecake with the juicy sweetness of fresh fruit and the irresistible crunch of granola or graham crackers. It’s a no-bake dessert that tastes like something you’d find at a gourmet brunch buffet, yet it’s incredibly simple to make in under 20 minutes.
Perfect for potlucks, picnics, holiday gatherings, or as a sweet treat to end any meal, this salad is as gorgeous as it is delicious. The cheesecake filling is light, fluffy, and just sweet enough to enhance the natural flavors of the fruit without overpowering them. Drizzled with caramel and finished with a crunchy topping, it’s a complete flavor and texture experience in every bite.
Ingredients
For the Fruit Salad
• 2 cups strawberries, hulled and halved
• 2 cups green apples, cored and diced
• 1 cup red grapes, halved
• 1 cup granola or crushed graham crackers
• 1 cup caramel sauce (store-bought or homemade)
For the Cheesecake Filling
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
Instructions
1. Prepare the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue mixing until fully combined and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth, light, and airy.
2. Prepare the Fruit
In a large serving bowl, add the halved strawberries, diced green apples, and halved grapes. Gently toss the fruits together to mix them evenly without bruising.
3. Assemble the Fruit Salad
Add the cheesecake mixture to the bowl of fruit and gently fold everything together, ensuring the fruit is well-coated in the creamy filling. Be careful not to overmix so the fruit stays intact and the filling remains fluffy.
4. Add Crunch and Sweetness
Just before serving, sprinkle the granola or crushed graham crackers evenly over the top. Drizzle the entire dish with caramel sauce for an added layer of rich, sweet flavor.
5. Chill and Serve
Refrigerate the salad for about 1 hour to let the flavors meld and the texture set. Serve chilled for the best taste and texture. Perfect for entertaining or enjoying on a sunny afternoon.
Chef’s Tips
Use room-temperature cream cheese for the smoothest filling texture. Add a squeeze of lemon juice to the apples before mixing to prevent browning and add a hint of tang. For a lighter version, use low-fat cream cheese and whipped topping instead of heavy cream. Try adding blueberries, bananas, or kiwi for a colorful twist. Substitute granola with chopped nuts for added protein and crunch.
Serving Suggestions
Serve in clear glass cups or mini trifle bowls for a beautiful presentation at brunch or bridal showers. Pair with coffee or a glass of sparkling wine for a refreshing, classy treat. Use as a topping for pancakes, waffles, or French toast for a decadent breakfast upgrade. Serve with cinnamon pita chips or vanilla wafers for dipping at parties.
What Chefs Say About This Recipe
Ina Garten – “It’s like a cheesecake parfait met a fruit salad and fell in love—absolutely delightful.”
Martha Stewart – “An elegant dessert that’s perfect for entertaining or everyday indulgence.”
Rachael Ray – “Super easy, no baking, and it hits every note—creamy, crunchy, and sweet.”
Jamie Oliver – “I love how the caramel brings warmth to this otherwise fresh and bright salad.”
Duff Goldman – “This is one of those recipes you serve once, and everyone asks for it again.”
10 Frequently Asked Questions (FAQs)
- Can I make this cheesecake fruit salad ahead of time? Yes, prepare the fruit and cheesecake filling separately and combine just before serving.
- How do I keep the apples from turning brown? Toss the apples in a little lemon juice before adding to the salad.
- Can I use other fruits? Absolutely! Blueberries, raspberries, bananas, and pineapple all work well.
- Can I make this without caramel sauce? Yes, it’s optional—try honey or maple syrup instead for a different flavor.
- What’s the best cream cheese to use? Full-fat cream cheese gives the richest flavor and texture.
- Can I use whipped topping instead of heavy cream? Yes, Cool Whip can be used as a shortcut—just fold it in gently.
- Is this recipe gluten-free? It can be if you use gluten-free granola or graham crackers.
- How long does this salad last in the fridge? It’s best enjoyed within 1–2 days while the fruit stays fresh.
- Can I freeze cheesecake fruit salad? No, freezing affects the texture of the fruit and cream.
- Can I make this sugar-free? Use powdered erythritol or another sugar substitute in the filling and skip the caramel or use a sugar-free version.
Nutritional Information (Per Serving – Approximate)
Calories: 320
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 35g
Sugar: 26g
Protein: 4g
Fiber: 2g
Sodium: 120mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 2 days. Stir gently before serving.
Do Not Freeze: The fruit and cream filling do not thaw well and will become watery.
Make-Ahead Tip: Assemble right before serving for the best texture and flavor.
Related Recipes You’ll Love
Strawberry Banana Pudding
No-Bake Birthday Cake Delight
Rhubarb Cheesecake Squares
Deep-Fried Strawberry Cheesecake Bites
Conclusion
This Cheesecake Fruit Salad is the kind of no-bake dessert that feels fancy enough for guests but is easy enough for everyday indulgence. With a rich, fluffy cheesecake filling and fresh fruit in every bite, it strikes the perfect balance between creamy and refreshing. Topped with crunchy graham crackers or granola and a decadent caramel drizzle, it’s a show-stopping dish that everyone will love. Make it once, and it’s guaranteed to become a regular in your dessert rotation. Don’t lose this recipe—your sweet tooth will thank you. 🍓🍏🍇 Must express something to keep getting my recipes… Thank you! ❤️
Cheesecake Fruit Salad – A Creamy, Crunchy, and Fruity Dessert You’ll Crave All Year Long 🍓🍏🍇
Looking for a dessert that’s both indulgent and refreshing? This Cheesecake Fruit Salad combines the rich, velvety flavor of cheesecake with the juicy sweetness of fresh fruit and the irresistible crunch of granola or graham crackers. It’s a no-bake dessert that tastes like something you’d find at a gourmet brunch buffet, yet it’s incredibly simple to make in under 20 minutes.
Perfect for potlucks, picnics, holiday gatherings, or as a sweet treat to end any meal, this salad is as gorgeous as it is delicious. The cheesecake filling is light, fluffy, and just sweet enough to enhance the natural flavors of the fruit without overpowering them. Drizzled with caramel and finished with a crunchy topping, it’s a complete flavor and texture experience in every bite.
Ingredients
For the Fruit Salad
• 2 cups strawberries, hulled and halved
• 2 cups green apples, cored and diced
• 1 cup red grapes, halved
• 1 cup granola or crushed graham crackers
• 1 cup caramel sauce (store-bought or homemade)
For the Cheesecake Filling
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
Instructions
1. Prepare the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue mixing until fully combined and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth, light, and airy.
2. Prepare the Fruit
In a large serving bowl, add the halved strawberries, diced green apples, and halved grapes. Gently toss the fruits together to mix them evenly without bruising.
3. Assemble the Fruit Salad
Add the cheesecake mixture to the bowl of fruit and gently fold everything together, ensuring the fruit is well-coated in the creamy filling. Be careful not to overmix so the fruit stays intact and the filling remains fluffy.
4. Add Crunch and Sweetness
Just before serving, sprinkle the granola or crushed graham crackers evenly over the top. Drizzle the entire dish with caramel sauce for an added layer of rich, sweet flavor.
5. Chill and Serve
Refrigerate the salad for about 1 hour to let the flavors meld and the texture set. Serve chilled for the best taste and texture. Perfect for entertaining or enjoying on a sunny afternoon.
Chef’s Tips
Use room-temperature cream cheese for the smoothest filling texture. Add a squeeze of lemon juice to the apples before mixing to prevent browning and add a hint of tang. For a lighter version, use low-fat cream cheese and whipped topping instead of heavy cream. Try adding blueberries, bananas, or kiwi for a colorful twist. Substitute granola with chopped nuts for added protein and crunch.
Serving Suggestions
Serve in clear glass cups or mini trifle bowls for a beautiful presentation at brunch or bridal showers. Pair with coffee or a glass of sparkling wine for a refreshing, classy treat. Use as a topping for pancakes, waffles, or French toast for a decadent breakfast upgrade. Serve with cinnamon pita chips or vanilla wafers for dipping at parties.
What Chefs Say About This Recipe
Ina Garten – “It’s like a cheesecake parfait met a fruit salad and fell in love—absolutely delightful.”
Martha Stewart – “An elegant dessert that’s perfect for entertaining or everyday indulgence.”
Rachael Ray – “Super easy, no baking, and it hits every note—creamy, crunchy, and sweet.”
Jamie Oliver – “I love how the caramel brings warmth to this otherwise fresh and bright salad.”
Duff Goldman – “This is one of those recipes you serve once, and everyone asks for it again.”
10 Frequently Asked Questions (FAQs)
- Can I make this cheesecake fruit salad ahead of time? Yes, prepare the fruit and cheesecake filling separately and combine just before serving.
- How do I keep the apples from turning brown? Toss the apples in a little lemon juice before adding to the salad.
- Can I use other fruits? Absolutely! Blueberries, raspberries, bananas, and pineapple all work well.
- Can I make this without caramel sauce? Yes, it’s optional—try honey or maple syrup instead for a different flavor.
- What’s the best cream cheese to use? Full-fat cream cheese gives the richest flavor and texture.
- Can I use whipped topping instead of heavy cream? Yes, Cool Whip can be used as a shortcut—just fold it in gently.
- Is this recipe gluten-free? It can be if you use gluten-free granola or graham crackers.
- How long does this salad last in the fridge? It’s best enjoyed within 1–2 days while the fruit stays fresh.
- Can I freeze cheesecake fruit salad? No, freezing affects the texture of the fruit and cream.
- Can I make this sugar-free? Use powdered erythritol or another sugar substitute in the filling and skip the caramel or use a sugar-free version.
Nutritional Information (Per Serving – Approximate)
Calories: 320
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 35g
Sugar: 26g
Protein: 4g
Fiber: 2g
Sodium: 120mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 2 days. Stir gently before serving.
Do Not Freeze: The fruit and cream filling do not thaw well and will become watery.
Make-Ahead Tip: Assemble right before serving for the best texture and flavor.
Related Recipes You’ll Love
Strawberry Banana Pudding
No-Bake Birthday Cake Delight
Rhubarb Cheesecake Squares
Deep-Fried Strawberry Cheesecake Bites
Conclusion
This Cheesecake Fruit Salad is the kind of no-bake dessert that feels fancy enough for guests but is easy enough for everyday indulgence. With a rich, fluffy cheesecake filling and fresh fruit in every bite, it strikes the perfect balance between creamy and refreshing. Topped with crunchy graham crackers or granola and a decadent caramel drizzle, it’s a show-stopping dish that everyone will love. Make it once, and it’s guaranteed to become a regular in your dessert rotation. Don’t lose this recipe—your sweet tooth will thank you. 🍓🍏🍇 Must express something to keep getting my recipes… Thank you! ❤️
Cheesecake Fruit Salad – A Creamy, Crunchy, and Fruity Dessert You’ll Crave All Year Long 🍓🍏🍇
Looking for a dessert that’s both indulgent and refreshing? This Cheesecake Fruit Salad combines the rich, velvety flavor of cheesecake with the juicy sweetness of fresh fruit and the irresistible crunch of granola or graham crackers. It’s a no-bake dessert that tastes like something you’d find at a gourmet brunch buffet, yet it’s incredibly simple to make in under 20 minutes.
Perfect for potlucks, picnics, holiday gatherings, or as a sweet treat to end any meal, this salad is as gorgeous as it is delicious. The cheesecake filling is light, fluffy, and just sweet enough to enhance the natural flavors of the fruit without overpowering them. Drizzled with caramel and finished with a crunchy topping, it’s a complete flavor and texture experience in every bite.
Ingredients
For the Fruit Salad
• 2 cups strawberries, hulled and halved
• 2 cups green apples, cored and diced
• 1 cup red grapes, halved
• 1 cup granola or crushed graham crackers
• 1 cup caramel sauce (store-bought or homemade)
For the Cheesecake Filling
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup heavy whipping cream
Instructions
1. Prepare the Cheesecake Filling
In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, and continue mixing until fully combined and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth, light, and airy.
2. Prepare the Fruit
In a large serving bowl, add the halved strawberries, diced green apples, and halved grapes. Gently toss the fruits together to mix them evenly without bruising.
3. Assemble the Fruit Salad
Add the cheesecake mixture to the bowl of fruit and gently fold everything together, ensuring the fruit is well-coated in the creamy filling. Be careful not to overmix so the fruit stays intact and the filling remains fluffy.
4. Add Crunch and Sweetness
Just before serving, sprinkle the granola or crushed graham crackers evenly over the top. Drizzle the entire dish with caramel sauce for an added layer of rich, sweet flavor.
5. Chill and Serve
Refrigerate the salad for about 1 hour to let the flavors meld and the texture set. Serve chilled for the best taste and texture. Perfect for entertaining or enjoying on a sunny afternoon.
Chef’s Tips
Use room-temperature cream cheese for the smoothest filling texture. Add a squeeze of lemon juice to the apples before mixing to prevent browning and add a hint of tang. For a lighter version, use low-fat cream cheese and whipped topping instead of heavy cream. Try adding blueberries, bananas, or kiwi for a colorful twist. Substitute granola with chopped nuts for added protein and crunch.
Serving Suggestions
Serve in clear glass cups or mini trifle bowls for a beautiful presentation at brunch or bridal showers. Pair with coffee or a glass of sparkling wine for a refreshing, classy treat. Use as a topping for pancakes, waffles, or French toast for a decadent breakfast upgrade. Serve with cinnamon pita chips or vanilla wafers for dipping at parties.
What Chefs Say About This Recipe
Ina Garten – “It’s like a cheesecake parfait met a fruit salad and fell in love—absolutely delightful.”
Martha Stewart – “An elegant dessert that’s perfect for entertaining or everyday indulgence.”
Rachael Ray – “Super easy, no baking, and it hits every note—creamy, crunchy, and sweet.”
Jamie Oliver – “I love how the caramel brings warmth to this otherwise fresh and bright salad.”
Duff Goldman – “This is one of those recipes you serve once, and everyone asks for it again.”
10 Frequently Asked Questions (FAQs)
- Can I make this cheesecake fruit salad ahead of time? Yes, prepare the fruit and cheesecake filling separately and combine just before serving.
- How do I keep the apples from turning brown? Toss the apples in a little lemon juice before adding to the salad.
- Can I use other fruits? Absolutely! Blueberries, raspberries, bananas, and pineapple all work well.
- Can I make this without caramel sauce? Yes, it’s optional—try honey or maple syrup instead for a different flavor.
- What’s the best cream cheese to use? Full-fat cream cheese gives the richest flavor and texture.
- Can I use whipped topping instead of heavy cream? Yes, Cool Whip can be used as a shortcut—just fold it in gently.
- Is this recipe gluten-free? It can be if you use gluten-free granola or graham crackers.
- How long does this salad last in the fridge? It’s best enjoyed within 1–2 days while the fruit stays fresh.
- Can I freeze cheesecake fruit salad? No, freezing affects the texture of the fruit and cream.
- Can I make this sugar-free? Use powdered erythritol or another sugar substitute in the filling and skip the caramel or use a sugar-free version.
Nutritional Information (Per Serving – Approximate)
Calories: 320
Fat: 18g
Saturated Fat: 10g
Carbohydrates: 35g
Sugar: 26g
Protein: 4g
Fiber: 2g
Sodium: 120mg
Storage and Leftovers
Refrigerate: Store in an airtight container in the fridge for up to 2 days. Stir gently before serving.
Do Not Freeze: The fruit and cream filling do not thaw well and will become watery.
Make-Ahead Tip: Assemble right before serving for the best texture and flavor.
Related Recipes You’ll Love
Strawberry Banana Pudding
No-Bake Birthday Cake Delight
Rhubarb Cheesecake Squares
Deep-Fried Strawberry Cheesecake Bites
Conclusion
This Cheesecake Fruit Salad is the kind of no-bake dessert that feels fancy enough for guests but is easy enough for everyday indulgence. With a rich, fluffy cheesecake filling and fresh fruit in every bite, it strikes the perfect balance between creamy and refreshing. Topped with crunchy graham crackers or granola and a decadent caramel drizzle, it’s a show-stopping dish that everyone will love. Make it once, and it’s guaranteed to become a regular in your dessert rotation. Don’t lose this recipe—your sweet tooth will thank you. 🍓🍏🍇 Must express something to keep getting my recipes… Thank you! ❤️