Cheesecake Fruit Salad – Easy No-Bake Dessert

Abby Marlow

This Cheesecake Fruit Salad blends creamy cheesecake filling with fresh, juicy fruit for a sweet, tangy, and refreshing no-bake dessert. Perfect for beginner home cooks, it’s quick to make and always a crowd-pleaser at potlucks, parties, or family dinners.

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Prep Time 15

Total Time 15

Course Dessert, Side Dish

Cuisine American

Servings 8 servings

Calories 190 kcal

Ingredients

1 8-oz. container whipped cream cheese spread
1 cup thawed frozen whipped topping
1/4 cup vanilla whole-milk strained Greek yogurt
1/4 cup powdered sugar sifted
1 tsp fresh lemon juice from 1 small lemon
1 tsp vanilla extract
5 cups chopped ripe fruit pineapple, honeydew melon, mango, kiwi, red grapes

Instructions

In a large bowl, whisk together cream cheese, whipped topping, yogurt, powdered sugar, lemon juice, and vanilla until smooth and fluffy.
Wash, peel, and chop fruit into bite-sized pieces; pat dry to remove excess moisture.
Gently fold fruit into the cheesecake mixture until evenly coated.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Serve cold in a large bowl or portion into small dessert cups.

Notes

For a fun twist on Cheesecake Fruit Salad, add crushed graham crackers before serving for a cheesecake “crust” effect. Tip: Use room-temperature cream cheese for the smoothest texture.

Keyword cheesecake fruit salad, creamy fruit salad, easy cheesecake salad, no-bake dessert, summer dessert