Cheesecake Fruit Salad
I remember making this Cheesecake Fruit Salad for a summer potluck and watching it disappear within minutes — it’s creamy, fruity, and just sweet enough to satisfy a crowd. Think of it as a no-bake cheesecake folded into a fruit salad: cream cheese whipped with powdered sugar and vanilla, lightened with whipped cream, studded with mini marshmallows and a rainbow of fruit. It’s perfect for picnics, family brunches, potlucks, or any time you want an easy, crowd-pleasing dessert that looks fancier than it is. If you like fruity desserts with a creamy texture, this will quickly become a go-to in your recipe box — similar flavor ideas can be found in other cheesecake fruit salads like this apple-strawberry version: Apple-Strawberry Cheesecake Fruit Salad.
Why you’ll love this dish
This salad hits several notes at once: creamy cheesecake flavor, pillowy whipped cream, soft marshmallows for fun texture, and bright fresh fruit for balance. It’s quick to pull together (about 15–20 minutes active work), budget-friendly when you use seasonal fruit, and extremely kid-friendly — the marshmallows make it a hit with little ones. It’s especially useful when you need a make-ahead dessert that travels well to potlucks, barbecues, or holiday gatherings.
“Light, nostalgic, and perfectly balanced — the texture is like cheesecake without fuss.” — A happy potluck guest
Step-by-step overview
- Soften and sweeten the cream cheese base.
- Whip cold heavy cream to stiff peaks to keep the salad airy.
- Fold whipped cream into the sweetened cream cheese to create a light cheesecake mousse.
- Gently stir in mini marshmallows and most of the fruit; reserve bananas until just before serving.
- Chill briefly so flavors meld, then garnish and serve.
What you’ll need
- 8 oz cream cheese, softened (room temperature)
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream (well chilled)
- 1 cup mini marshmallows
- 1½ cups strawberries, sliced
- 1 cup blueberries
- 1½ cups grapes, halved
- 1 cup pineapple chunks (drained if canned)
- 2 bananas, sliced (fold in right before serving)
- Optional garnish: crushed graham crackers or a white chocolate drizzle
Notes/substitutions: swap powdered sugar for 3–4 tbsp honey or maple syrup for a less-processed sweetener (adds a different flavor). For a lighter base, substitute half the cream cheese with full-fat Greek yogurt. For a dairy-free version, use a vegan cream cheese and coconut whipped cream.
How to prepare Cheesecake Fruit Salad
- Beat the softened cream cheese until smooth in a large mixing bowl.
- Add powdered sugar and vanilla; mix until fully incorporated and creamy.
- In a separate chilled bowl, whip the heavy cream to stiff peaks — you want it firm enough to hold shape.
- Fold the whipped cream gently into the cream cheese mixture until uniform and airy.
- Add mini marshmallows and all the fruit except the bananas. Gently fold to avoid breaking berries.
- Fold in sliced bananas just before serving to prevent browning.
- Chill the salad for 30 minutes so the flavors set. Garnish with crushed graham crackers or a white chocolate drizzle if desired.
Key ingredients
This section highlights the ingredients that make the dish work:
- Cream cheese — gives the cheesecake flavor and body. Make sure it’s room temperature to avoid lumps.
- Powdered sugar — dissolves smoothly and sweetens without grit.
- Heavy whipping cream — creates the light texture; whipped to stiff peaks for stability.
- Mini marshmallows — add chew and nostalgia; use small ones so they blend evenly.
- Fresh fruit — strawberries, blueberries, grapes, pineapple and bananas offer color and texture contrast. Remove excess juice from canned fruit to prevent a watery salad.
Step-by-step instructions
- Soften cream cheese on the counter for about 30 minutes. Use a hand mixer to beat it smooth.
- Add powdered sugar and vanilla; beat until the mixture is silky. Scrape the bowl once for even mixing.
- Chill your mixing bowl and beaters for the whipped cream if possible. Whip 1 cup heavy cream to stiff peaks (start at medium speed and increase).
- Gently fold whipped cream into the sweetened cream cheese using a spatula — fold, don’t beat.
- Stir in marshmallows and fruit (hold the bananas). Mix carefully to avoid crushing berries.
- Add bananas right before serving and fold once to incorporate.
- Refrigerate for 30 minutes to cool and settle. Garnish and enjoy.
Best ways to enjoy it
Serve this salad chilled in a large glass bowl for a showpiece, or spoon individual portions into dessert cups or parfait glasses. Sprinkle crushed graham crackers on top for a cheesecake vibe, or drizzle melted white chocolate for an elegant finish. Pair it with:
- A light sparkling wine or prosecco for adult gatherings.
- Vanilla cookies or graham crackers on the side for scooping.
- A simple green salad as a contrast for a brunch spread.
You can also use the salad as a filling for phyllo cups or tuck portions into shortbread shells for single-serve treats. For more ideas on berry-style cheesecake salads, check out this berry variation: Berry Fruit Cheesecake Salad.
Storage and reheating tips
- Refrigerate: Store in an airtight container for up to 24–48 hours. Because bananas brown, aim to eat within a day for best color and texture.
- Freezing: Not recommended with fresh fruit and whipped cream — texture becomes watery and grainy. If you want to freeze, omit bananas and freeze the cream-cheese base (no fruit) in a sealed container for up to 1 month; thaw overnight in the refrigerator and fold in fresh fruit before serving.
- Food safety: Keep chilled at or below 40°F. Don’t leave the salad out more than 2 hours at room temperature (1 hour if it’s hot outside). Discard if left out longer to avoid risk from dairy-containing foods.
Helpful cooking tips
- Bring the cream cheese to room temperature — this prevents lumps and gives a smoother base.
- Chill the mixing bowl and whisk before whipping cream; cold tools help the cream reach stiff peaks faster.
- Don’t overwhip the cream; stop when peaks are firm but still glossy.
- Fold gently: aggressive stirring deflates the whipped cream and makes the salad dense.
- Protect bananas: if you must slice them early, toss with a little lemon or lime juice to slow browning.
- Drain canned pineapple thoroughly and pat fruit dry to avoid a watery result.
Creative twists
- Lighter version: replace half the cream cheese with Greek yogurt for tang and fewer calories.
- Vegan alternative: use dairy-free cream cheese and coconut whipped cream; swap marshmallows for vegan mini marshmallows.
- Tropical spin: use mango and kiwi instead of berries for a summer island vibe.
- Chocolate lover’s: fold in mini white chocolate chips and top with crushed chocolate cookies.
- Nutty crunch: sprinkle toasted sliced almonds or granola on top just before serving for texture.
Common questions
Q: Can I make this ahead of time?
A: Yes — you can prepare the salad up to 24 hours in advance if you leave out the bananas. Fold in freshly sliced bananas just before serving to keep color and texture.
Q: Can I use whipped topping (Cool Whip) instead of whipped cream?
A: Yes, whipped topping works and is more stable, but it changes the flavor slightly and makes the salad sweeter. If using Cool Whip, you can skip whisking cream and fold it directly into the cream cheese base.
Q: How do I keep the salad from getting watery?
A: Drain canned fruit well, avoid overripe fruit that releases juice, and gently pat berries dry. Fold fruit in gently and serve within a day.
Q: Is there a way to make it less sweet?
A: Reduce the powdered sugar to 3/4 cup or substitute 3–4 tablespoons of honey or maple syrup. Taste the cream cheese mixture before folding in the fruit so you can adjust sweetness.
Q: Can I omit the marshmallows?
A: Absolutely. They add chew and nostalgia, but the salad is still delicious without them.
Conclusion
If you enjoyed this version and want more spins on the fluffy, creamy fruit-and-cheesecake combination, check out this recipe for a Fluffy Cheesecake Fruit Salad [+ Video] for a slightly different technique and presentation (Fluffy Cheesecake Fruit Salad [+ Video]). For another creamy take on a fruit-and-cheesecake mashup with recipe notes, see this Creamy Cheesecake Fruit Salad write-up (Creamy Cheesecake Fruit Salad – Palatable Pastime Palatable …). These two recipes can give helpful visual cues and additional variations to inspire your next batch.
Cheesecake Fruit Salad
Ingredients
Method
- Beat the softened cream cheese until smooth in a large mixing bowl.
- Add powdered sugar and vanilla; mix until fully incorporated and creamy.
- In a separate chilled bowl, whip the heavy cream to stiff peaks.
- Fold the whipped cream gently into the cream cheese mixture until uniform and airy.
- Add mini marshmallows and all the fruit except the bananas. Gently fold to avoid breaking berries.
- Fold in sliced bananas just before serving to prevent browning.
- Chill the salad for 30 minutes so the flavors set.
- Garnish with crushed graham crackers or a white chocolate drizzle if desired.
