Cheesecake Fruit Salad is a classic dessert “salad” with a luscious, creamy, cheesecake dressing. This salad is quick and easy to make and pairs well with so many different dishes.
author’s note
As A Utah Native, I Know My Fruit Salads!
I grew up in Utah, which means dessert salads were a regular thing at family gatherings. Raspberry fluff, frog eye salad, Watergate salad, grape salad. If it had whipped topping and showed up next to the dinner rolls, I was all in.
This Cheesecake Fruit Salad came from wanting something just as nostalgic but a little fresher and lighter. I loved the idea of a true cheesecake flavor without cream cheese blocks or baking. After testing different ratios of yogurt, pudding, and whipped topping, this version stuck. The dressing is smooth, fluffy, and actually tastes like cheesecake, not just sweet whipped cream.
Cheesecake Fruit Salad Ingredients
| Ingredient | Swaps & Tips |
|---|---|
| Vanilla Yogurt | Greek yogurt works too, but the dressing will be thicker |
| Cheesecake Pudding Mix | Vanilla pudding works for a milder flavor |
| Whipped Topping | Homemade whipped cream works great |
| Fresh Berries | Use any berries you like or what’s in season |
How To Make Cheesecake Fruit Salad
- Prep Fruits: Wash, dry, and cut the fruit. Place them in a large bowl.
- Make Dressing: In a separate bowl, whisk together the yogurt and pudding mix until smooth. Gently fold in the thawed whipped topping.
- Combine: Pour the dressing over the prepared fruits and toss gently.
- Serve: Enjoy your creamy fruit salad immediately or refrigerate until serving. Best if consumed within 1-2 days.
Variations
Switch It Up
- Vanilla Version: Substitute vanilla pudding for cheesecake pudding in this creamy fruit salad.
- As a Dip: Serve the dressing as a dip with fruits on the side.
- Fruit Variations: Add any favorite fruits like red grapes, pineapple, raspberries, blueberries, or blackberries.
- Lighter Option: Opt for sugar-free or reduced-fat whipped topping and sugar-free pudding mix (use two packets if sugar-free).
Storage
This cheesecake fruit salad can be made a few hours ahead and stored in the fridge until serving. For best results, enjoy it within one to two days. Stir gently before serving to freshen it up.
More Easy Potluck Salads:
Berry Cheesecake Salad
Video
Equipment
Ingredients
- 1 (32-ounce) container vanilla yogurt low-fat
- 1 (3.4-ounce) package cheesecake instant pudding mix
- 1 (8-ounce) container frozen whipped topping thawed
- 7 cups fresh berries
Instructions
- Make sure the frozen whipped topping is completely thawed before starting.
- Wash and completely dry berries; if the berries are still wet, it will make the salad soggy, and the dressing won’t adhere as well. I like to use 3 cups strawberries, 1 cup blueberries, 1 cup blackberries, 1 cup raspberries in this recipe. Slice or dice strawberries.
- Put the yogurt in a separate large bowl, and pour the dry pudding mix right on top. Use a hand mixer to beat the two together until completely smooth. With a spatula, gently fold in the thawed whipped topping until completely combined (see note 1).
- Add berries and toss fold to combine.
- Either serve immediately or refrigerate until ready to serve. Best enjoyed within 1–2 days.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does it have to be instant pudding? Can only find cheesecake in regular not instant.
You can use vanilla instead! Does need to be instant pudding