I first made this Fruit Salad with Cheesecake Flavors for a summer potluck and watched it disappear faster than a bowl of plain berries. It’s an easy no-bake mix of fresh strawberries, blueberries, raspberries, and banana tossed in a creamy cheesecake-style dressing — basically cheesecake you can eat with a spoon and a spoonful of fruit in every bite. It’s perfect for barbecues, brunch, or a quick, crowd-pleasing dessert when you don’t want to fuss with crusts or ovens.

What makes this recipe special

This salad pairs the bright freshness of summer fruit with a sweet, tangy cheesecake-flavored dressing. It’s lighter than a slice of cheesecake but delivers that familiar flavor through cream cheese, strawberry yogurt, and whipped topping. Because it’s mostly no-cook and assembles in one bowl, it’s great for busy hosts, potlucks, and hot-weather entertaining.

“A crowd-pleaser that feels indulgent but comes together in minutes — like spoonable cheesecake with a fruit salad conscience.” — summertime potluck favorite

How this recipe comes together

Before you dive in, here’s the quick workflow so you know what to expect:

Wash and prep fruit, then let it dry.
Whip the cream cheese with sugar until light and smooth.
Add strawberry yogurt, then gently fold in whipped topping for airy texture.
Fold in the fruit so every piece is coated and chilled briefly before serving.

This gives you a smooth, creamy dressing that clings to the berries without making them soggy — aim to mix gently and serve within a day for best texture.

Gather these items

What you’ll need (makes about 6–8 servings):

6 ounces fresh raspberries
1 pint ripe blueberries
1 pound strawberries, hulled and quartered
1 banana, sliced into rounds
8 ounces cream cheese, softened (room temperature)
1/4 cup granulated sugar
4 ounces strawberry yogurt (plain Greek or vanilla can work too)
8 ounces whipped topping (store-bought Cool Whip or a homemade stabilized whipped cream)

Substitution notes:

For less sweetness, use plain Greek yogurt and reduce the sugar by 1–2 tablespoons.
To make dairy-free, swap cream cheese for a firm vegan cream cheese and whipped topping with coconut whipped cream.
Use vanilla yogurt instead of strawberry for a subtler fruit flavor.

Directions to follow

Rinse all berries and strawberries under cold water and drain on paper towels or a clean kitchen towel. Pat dry so the dressing doesn’t thin.
Hull and quarter the strawberries; slice the banana into rounds. If you’re not serving immediately, toss banana slices with a teaspoon of lemon juice to slow browning.
In a large mixing bowl, beat the softened cream cheese with the granulated sugar using a hand mixer or whisk until light and fluffy (about 1–2 minutes). Scrape the bowl once or twice.
Add the strawberry yogurt to the cream cheese mixture and blend until smooth and evenly colored.
Gently fold the whipped topping into the cream cheese-yogurt mixture. Use a rubber spatula and fold just until uniform — you want airy texture, not dense.
Add the prepared strawberries, blueberries, raspberries, and banana to the bowl. Fold the fruit into the cheesecake dressing carefully so berries stay whole and the banana doesn’t mash.
Chill the salad for 15–30 minutes before serving to let flavors marry. Serve within 24–48 hours for best texture.

Best ways to enjoy it

Serve in a large bowl with a sprinkle of crushed graham crackers or shortbread cookies to mimic a cheesecake crust.
Spoon into individual glasses for a quick parfait; top with toasted almonds or granola for crunch.
Use it as a topping for pancakes, waffles, or pound cake.
Pair with a glass of chilled Moscato or a bright iced tea for brunch.

How to store & freeze

Refrigerate: Store leftovers in an airtight container in the fridge. Because of the whipped topping and cut fruit, aim to eat within 24–48 hours. The salad will hold technically up to 3 days but will become softer and may release juice.
Freezing: I don’t recommend freezing the finished salad — whipped topping and fresh berries get watery and mushy once thawed. Instead, freeze components separately (berries on a tray, then bagged for smoothies; cream cheese mixture in a sealed container) if you want to preserve parts.
Food safety: Don’t leave the salad at room temperature for more than 2 hours (1 hour if it’s above 90°F/32°C). Discard if it’s been sitting out longer.

Pro chef tips

Soften cream cheese to room temperature for at least 30–45 minutes or microwave in 5–7 second bursts to avoid lumps. Warm but not melted is key.
If berries look watery, dry them thoroughly and fold them in at the last minute to avoid a soggy dressing.
Stabilize homemade whipped cream by folding in a teaspoon of instant pudding mix or a bit of gelatin — this helps keep the salad from weeping.
For brighter flavor, zest a little lemon over the dressing before folding in the fruit. It heightens the cheesecake tang without making it citrusy.
Use a gentle folding motion so raspberries don’t break up — they add flavor and color but can turn the whole salad pink if overmixed.

Flavor swaps

Tropical: Replace banana and strawberries with mango and kiwi; use coconut yogurt and top with toasted coconut.
Berry-forward: Add blackberries or swap strawberry yogurt for raspberry yogurt.
Nutty crunch: Stir in toasted pecans or sliced almonds right before serving.
Lighter: Use Neufchâtel or a reduced-fat cream cheese and plain Greek yogurt; reduce sugar to 2–3 tablespoons.
Boozy twist: Macerate the strawberries in a tablespoon of orange liqueur or rum for adult parties (keep kids’ portions alcohol-free).

Helpful answers

Q: How long does this fruit salad last in the refrigerator?
A: For best texture and flavor, eat within 24–48 hours. It’s still safe for up to about 3 days if kept cold, but the fruit will soften and release juice over time.

Q: Can I make this ahead for a party?
A: You can prepare the cheesecake dressing a day ahead and store it covered in the fridge. Prep and slice fruit the morning of the event and fold them in shortly before serving so berries stay vibrant.

Q: Can I use frozen berries?
A: Fresh is best for texture. If using frozen, thaw and drain them thoroughly and expect a wetter salad; consider reducing or omitting the whipped topping to compensate.

Q: Is there a way to keep bananas from browning?
A: Toss banana slices immediately with a splash of lemon or pineapple juice. Add them just before serving if you prefer maximum freshness.

Conclusion

If you want more ideas or variations on cheesecake-like fruit salads, check out this recipe that emphasizes an airy texture: Fluffy Cheesecake Fruit Salad [+ Video]. For another creamy take with slightly different ingredient ratios and serving suggestions, see Creamy Cheesecake Fruit Salad – Palatable Pastime.