The first time I whipped up a cheesecake fruit salad, it was to get me out of a bind.
Because, you see, the lazy Saturday I had planned quickly turned into a marathon of running errands and last minute fixes, leaving me with no time to make a dessert I promised to bring for an event that night. Sadly, the elaborate peanut butter chocolate pie would have to wait.
So, I picked this recipe to make instead because not only was it quick, but it also had fruit – and how can you go wrong with fruit? Chocolate and peanut butter are hard to compete with, but I had a feeling that a dose of sugary fruit would do the trick.
By the time we left the house, I counted myself lucky to have anything to bring, especially with how much I had been bragging lately about learning to cook. I knew I couldn’t show up with something store bought, but I had no idea how this dish would go over, either. I mean, I certainly liked it, but then, I’m a sucker for anything sweet.
So, how did everyone like this salad?
The fact that I’ve made this recipe at least five times since then should speak for itself.
It easily won everyone over at the party that night.
Can you make cheesecake fruit salad in advance?
Yes! In fact, this cheesecake pudding fruit salad should be refrigerated at least one hour before serving, so some advanced preparation is required. It can be stored in the refrigerator for up to two or three days.
How long can you leave out a cheesecake salad?
As with any creamy dish, you should keep track of how long it sits out at room temperature.
For most foods, the general rule of thumb is that a perishable item should not be in the “danger zone” for more than two hours. And by “danger zone”, this is usually at or just above room temperature. I recommend preparing this salad chilled, so this should give you more time (about one hour) before the salad reaches room temperature.
As your event carries on, you can move the cheesecake salad back to the refrigerator once it gets past the two-hour mark. If your guests still want more salad, let it chill for at least 30 minutes before bringing it back out again.
More great recipes with fruit
How to make cheesecake fruit salad
This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.
The beauty of this recipe is that you can use any type of fruit you want. From my experience, I prefer to always include strawberries and raspberries, but please feel free to use your imagination. I already had fresh fruit on hand when making this (how often does that happen?!) but frozen fruit would work just as well.
When working with fresh fruit, after I cut everything up I like to soak them in hot water while I prepare the other ingredients. I think it helps soften the fruit a little to match the consistency of the cream mix (a little like fruit in yogurt). You can skip this part if you’d prefer “crunchier” fruit.
Step 1 – In a large bowl, whip up the cool whip, yogurt, cheesecake pudding mix, and sugar. The ingredients should be thoroughly mixed; no clumps of the pudding mix remaining.
Step 2 – Add your chosen fruit to the bowl and use a spatula to gently fold it into the cheesecake mixture.
Step 3 – Pour the cheesecake salad into a serving bowl, then smooth out the top. If you have a fruit left over, feel free to decorate the top for a pretty presentation.
Step 4 – Refrigerate the cheesecake fruit salad for at least one hour (so the pudding can set.)
Step 5 – Serve and enjoy!
Easy Berry Cream Mix
With a simple 4 ingredient cheesecake cream and a mixture of your favorite sliced fruit, this cheesecake fruit salad is a cinch to whip up and always a hit at parties!
Add about 3/4 of your chosen fruit to the bowl, then use a spatula to gently fold it into the cheesecake mixture.
Scoop cheesecake fruit salad into a serving bowl of your choice. Smooth out the top of the salad, then decorate the top with the remaining 1/4 of fruit.
Cover bowl and let refrigerate at least 1 hour.