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Cheesecake Fruit Salad

A fluffy and sweet cream-cheese dressing folded into fresh fruit, perfect for summer gatherings and weeknight desserts.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the dressing
  • 8 oz cream cheese, softened Full-fat gives the best texture.
  • 1/2 cup powdered sugar Can reduce to 1/3 cup for less sweetness, or use a powdered sugar substitute.
  • 1 tsp vanilla extract High-quality vanilla makes a noticeable flavor difference.
  • 1 cup whipped topping Can use lightly sweetened whipped heavy cream or coconut whipped topping for a dairy-free option.
For the salad
  • 2 cups mixed fresh fruit Can include strawberries, grapes, pineapple, blueberries, kiwi, peaches, or mandarin segments.

Method
 

Preparation
  1. Remove the cream cheese from the fridge ahead of time so it softens—about 20–30 minutes at room temperature.
  2. In a mixing bowl, beat the softened cream cheese until smooth and creamy.
  3. Add the powdered sugar and vanilla extract. Beat again until the mixture is evenly sweet and silky.
  4. Gently fold in the whipped topping with a spatula until the mixture is light and fully incorporated.
  5. In a large bowl, combine your chilled, chopped mixed fresh fruit.
  6. Pour the cream cheese mixture over the fruit. Toss gently until every piece is lightly coated.
  7. Cover and chill in the refrigerator for at least 30 minutes before serving cold.

Notes

Serve in a pretty glass bowl or individual parfait cups layered with granola or crushed graham crackers. Store leftovers in an airtight container in the fridge. Consume within 24–48 hours for best texture.