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Cheesecake Fruit Salad

A creamy, fruity dessert that combines the flavors of cheesecake with a vibrant array of fresh fruits, perfect for summer gatherings and potlucks.
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Prep Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cream cheese mixture
  • 8 oz cream cheese, softened (room temperature) Make sure it's softened for easy mixing.
  • 1 cup powdered sugar Can be substituted with honey or maple syrup for less processed sweetness.
  • 1 tsp vanilla extract
For the whipped cream
  • 1 cup heavy whipping cream (well chilled) Ensure the bowl is chilled for best results.
For the fruit
  • 1.5 cups strawberries, sliced
  • 1 cup blueberries
  • 1.5 cups grapes, halved
  • 1 cup pineapple chunks (drained if canned)
  • 2 pieces bananas, sliced Add right before serving to prevent browning.
Optional toppings
  • crushed graham crackers For a cheesecake vibe.
  • white chocolate drizzle For a fancier presentation.

Method
 

Preparation
  1. Beat the softened cream cheese until smooth in a large mixing bowl.
  2. Add powdered sugar and vanilla; mix until fully incorporated and creamy.
  3. In a separate chilled bowl, whip the heavy cream to stiff peaks.
  4. Fold the whipped cream gently into the cream cheese mixture until uniform and airy.
  5. Add mini marshmallows and all the fruit except the bananas. Gently fold to avoid breaking berries.
  6. Fold in sliced bananas just before serving to prevent browning.
  7. Chill the salad for 30 minutes so the flavors set.
  8. Garnish with crushed graham crackers or a white chocolate drizzle if desired.

Notes

Store in an airtight container for 24–48 hours. Omit bananas if freezing and fold in fresh fruit before serving. Avoid overwhipping the cream.