Cheesecake Fruit Salad Recipe
This cheesecake salad is rich, creamy, and packed with fresh strawberries and blueberries for an easy no-bake dessert that's always a crowd favorite.
Servings 12
Calories 270kcal
Ingredients
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 package instant cheesecake flavored pudding mix* (3.4 ounces)
- 1½ cups heavy cream
- 8 ounces Cool Whip thawed
- 2 pounds strawberries chopped (about 6 cups)
- 1 cup blueberries
Instructions
- In a large bowl, beat together the cream cheese, powdered sugar, and pudding mix until smooth and creamy.
- Pour in the heavy cream and continue beating until the mixture is smooth and fully combined.
- Add the Cool Whip and mix on low speed until incorporated.
- Fold in the strawberries and blueberries.
- Refrigerate until ready to serve.
Notes
Calories and nutritional data are automatically generated. For best results calculate based on your exact ingredients.
Recipe Notes:
- Be sure the cream cheese is fully softened for the smoothest texture.
- Pat berries dry after washing to prevent excess moisture.
- Fresh fruit works best; frozen fruit may make the salad watery.
- For extra cheesecake flavor, top with crushed graham crackers just before serving.
- Store covered in the refrigerator for up to 3 days.
Nutrition
Calories: 270kcal