CHESECAKE FRUIT SALAD

CHESECAKE FRUIT SALAD

This Cheesecake Fruit Salad is the perfect combination of creamy, light, and fresh! Fresh berries tossed in a cream cheese pudding mixture—it’s the perfect side, or crepe filling!

Perfect as a filling or a side to any BBQ or summer gathering, this creamy salad is filled with fruit, and has become a go-to dish alongside our Fruit Dip and Fruit Pizza!
SO FRUITY + DELICIOUS!
With weather starting to warm up, I’m getting in the mood for BBQ’s, salads, and cool desserts.

If you’ve been a fan of the site for a while, you’ve probably seen the recipe for Dirt Cake – one of our all time favorite cool desserts. It has the most amazing cheesecake pudding base, and I love it so much, that I’ve used it in other recipes like the Paradise Parfait and today’s cheesecake fruit salad.
We’ve always loved cream cheese-based dips for our fruit and knew this would be great mixed with fresh berries.

Everyone who has tried it, loves it. It’s not only great on its own as a side dish, but makes a fantastic Swedish Pancake or crepe filling as well.

Fresh berries for cheesecake salad
HOW TO MAKE CHEESECAKE SALAD
Beat the cream cheese and margarine (or butter, if you prefer) together until smooth. Mix in the powdered sugar, and then fold in the cool whip.

In a separate bowl, mix together milk, vanilla, and pudding mix. Once that’s all combined, fold it into the cream cheese mixture. Fold in the berries, and refrigerate for at least an hour before serving. Simple as that!

We’ve already made this a few times since we originally made it and are so glad to add a new favorite treat to the line up for some upcoming family events (like Easter).

If you love berries and cheesecake-type, creamy desserts, then you’ll love this Berry Cheesecake Salad.

Are there other fruits you can use besides berries? Although this is written as a berry cheesecake recipe you can mix up what fruit goes in as you please.

The total amount of fruit included in the cheesecake salad should be about 3 cups. I would, however, avoid fruits that retain a lot of moisture (like pineapple or watermelon). Other great fruits to include:

kiwi
bananas
clementines
raspberries
MAKING AHEAD & STORING
How do you store this recipe and how long can it last? To store, keep in an air-tight container in the fridge. It will last up to 3 days, but the fruit juices will start to make the salad soggy.

Can this be made ahead of time? This dish is best when made the day of. If you need to make it a day ahead, we suggest preparing the berries (wash, dry, cut, etc.), and the cheesecake pudding separately, and store in the fridge until ready to combine and serve.
CHEESECAKE FRUIT SALAD RECIPE

This Cheesecake Fruit Salad is the perfect combination of creamy, light, and fresh! Fresh berries tossed in a cream cheese pudding mixture—it’s the perfect side, or crepe filling!

Ingredients

7 oz PHILADELPHIA cream cheese softened
1/7 cup margarine or butter
1/5 cup powdered sugar
11 oz cool whip
6.4 oz INSTANT white chocolate pudding or vanilla
1 1/5 cups milk
2 tsp vanilla
3 cup strawberries halved
4 cup blueberries
5 cup blackberries

Instructions

In a bowl, beat cream cheese and margarine (or butter) until smooth. Mix in powdered sugar and fold in whipped topping. Set aside.
In a separate bowl mix pudding, milk and vanilla. Fold this mixture in with the cream cheese mixture.

Fold in fruit and refrigerate for at least 1 hour before serving. ENJOY!
Blueberries are soft and juicy and leave dark blue pigment spots on the teeth and tongue. Prune any remaining stalks and leaves if you bought blueberries at the market.
They are best eaten fresh after washing with cold water. If you take them out of the fridge, soak them in a bowl of water to adjust them to room temperature and thus enrich their taste. Gently wipe them with a soft cloth or paper and enjoy!
Fresh blueberries contain small amounts of vitamin C, vitamin A and vitamin E. Together, these vitamins are powerful lipid-soluble antioxidants that help limit the damage caused to the body by free radicals.
Blueberries also contain small amounts of B-complex vitamins, such as niacin, pyridoxine, folate and pantothenic acid. These vitamins serve as cofactors that help the body metabolize carbohydrates, proteins and fats.
In addition, blueberries contain a solid amount of minerals, such as potassium, manganese, copper, iron and zinc. Potassium is an important part of cell and body fluids and helps regulate heart rate and blood pressure. Manganese is used in the body as a cofactor for the antioxidant enzyme superoxide dismutas. Copper is essential for the formation of red blood cells. Iron is needed for the formation of red blood cells.
Fresh blackberries can be eaten directly after tearing from the bush. If you buy them from a store, it is best to eat them right away. Do not wash them until you are ready to eat them. Simply soak them in a deep bowl of cold water and shake them to remove any dust. Gently remove and wipe with a damp cloth. This method helps them adapt to room temperature, which improves the taste.
Blackberries are a great and very tasty addition to any fruit salad. They can also be added to ice cream.
Mashed blackberries are used to make French sauces.
Mashed blackberries can also be used to make juice, jam, marmalade and sauce.
Scientific research has shown that these antioxidant compounds can have a positive effect on health in the fight against cancer, aging, inflammation and the development of neurological diseases.
Fresh blackberries are a great source of vitamin C (they provide 35 percent of the recommended daily allowance in 100 grams), which is a powerful natural antioxidant. Eating fruits rich in vitamin C helps the body develop resistance to infectious agents, fight inflammation and scavenge free radicals.
Blackberries also contain adequate amounts of vitamin A, vitamin E and vitamin K (provide 16 percent of the recommended daily allowance in 100 grams). In addition, they contain many other flavonoid polyphenolic antioxidants that are beneficial to health, such as lutein, zeaxanthin and beta-carotene, in small amounts. Together, these compounds serve as protective collectors of oxygen free radicals and reactive oxygen species that play an important role in the aging process and in the development of various diseases.
Strawberries have a low caloric value (32 calories per 100 grams) and low fat content, but are rich in phytonutrients that are beneficial to health, vitamins and minerals.
Strawberries have a significantly higher concentration of phenolic flavonoid phytochemicals called anthocyanins and ellagic acid. Scientific research has shown that consuming strawberries can have potential health benefits in the fight against cancer, aging, inflammation and neurological diseases.
Fresh strawberries are a great source of vitamin C (100 grams contains about 98 percent of the recommended daily allowance), which is also a powerful natural antioxidant. Eating foods rich in vitamin C helps the body develop resistance to infectious agents, fight inflammation and accumulate harmful free radicals.
This fruit is also rich in B-complex vitamins. Contains a very good concentration of: vitamin B6, niacin, riboflavin, pantothenic acid and folic acid. These vitamins serve as cofactors that help the body metabolize carbohydrates, proteins and fats.
Strawberries contain vitamin A, vitamin E and a number of health benefits of flavonoid polyphenolic antioxidants, such as lutein, zeaxanthin and beta-carotene, in small amounts.
To wash the strawberries, soak them in cold water in a deep bowl. Leave them for a few seconds and during that time, stir them gently several times. This helps to remove any remnants of sand, soil or insecticides. Then, gently wipe them with paper or a soft cloth. This method also helps the strawberries adjust to room temperature, which enhances the flavor. Then remove the stalks and green tips with your fingers or a knife.
Chopped strawberries are a great addition to any fruit salad.
Strawberries can be a great snack between meals. Pieces of dried strawberries are used in the preparation of muesli for breakfast.
Strawberries are very popular for adding flavor to certain dairy products, such as milkshakes, ice cream, yogurt, etc. Strawberry pie is also very popular.