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Easy Cheesecake Fruit Salad

A refreshing no-bake dessert that combines creamy cheesecake filling with fresh fruit, perfect for warm gatherings or a sweet snack.
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Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Fresh Fruit
  • 2 cups strawberries, halved Substitute: raspberries or sliced peaches
  • 2 cups green apples, diced Toss with a little lemon juice to prevent browning
  • 1 cup red grapes, halved Substitute: blueberries or halved cherries
Cheesecake Filling
  • 8 oz cream cheese, softened to room temperature
  • 1 cup powdered sugar Adjust to taste
  • 1 cup heavy cream, chilled
  • 1 tsp vanilla extract
Toppings
  • 1 cup granola or crushed graham crackers Granola for texture; graham crumbs for true cheesecake feel
  • 1 cup caramel sauce Store-bought or homemade; salted caramel adds great contrast

Method
 

Preparation
  1. Set the cream cheese out for 20–30 minutes so it softens.
  2. In a bowl, beat the cream cheese until smooth and free of lumps.
  3. Add the powdered sugar and vanilla, then beat again until light and fluffy.
  4. In a separate chilled bowl, whip the heavy cream to stiff peaks.
  5. Fold the whipped cream gently into the cream cheese mixture using a spatula.
Assembly
  1. Combine all prepared fruit (strawberries, apples, grapes) in a large bowl.
  2. Toss apples with lemon juice to prevent browning if prepping ahead.
  3. Add the cheesecake filling to the fruit and gently fold until evenly coated.
  4. Transfer to a serving bowl or individual cups.
  5. Top with granola or crushed graham crackers and drizzle with caramel sauce.
Chill and Serve
  1. Chill for at least 1 hour before serving to meld flavors and firm the filling.
  2. Serve cold.

Notes

Use ripe but firm fruit to hold shape. If you prefer less sweetness, reduce powdered sugar to ¾ cup or swap for honey.