I remember one summer afternoon, the backyard full of laughter, the grill sizzling, and the sun kissing everything golden.
We needed something light but decadent to round out the meal. My Cheesecake Party Fruit Salad stole the show that day.
It’s a little creamy, a little tangy, and every bite bursts with the freshness of the season. Not to brag, but it’s the kind of recipe that makes people ask for seconds—and the recipe card.
Tips and Variations
- Substitutions:
- Swap cream cheese for a dairy-free alternative like cashew cream if you’re making it vegan.
- Use agave syrup or powdered sugar if you don’t have honey.
- Seasonal Twists:
- In winter, use mandarin oranges, pomegranate seeds, and pears instead.
- For fall, apples and cinnamon pecans can add a cozy vibe.
- Extra Flair:
- Top with toasted coconut for a tropical touch.
- Add a drizzle of chocolate syrup for an indulgent dessert salad.
Serving Suggestions
- Scoop into individual mason jars for a cute party presentation.
- Serve alongside graham crackers for a playful cheesecake-and-fruit vibe.
- Pair it with grilled chicken for a fresh and sweet side dish.

Cheesecake Party Fruit Salad
- Total Time: 15 minutes
- Yield: 6-8 servings 1x
- Diet: Gluten Free
Description
A creamy, tangy twist on a classic fruit salad, perfect for gatherings or as a guilt-free dessert.
Ingredients
Creamy Cheesecake Mixture:
- 8 oz cream cheese, softened
- 1/2 cup plain Greek yogurt
- 1/4 cup honey (or maple syrup for a vegan twist)
- 1 tsp pure vanilla extract
- Zest of 1 lemon
Fruit Salad:
- 2 cups strawberries, hulled and halved
- 2 cups seedless green grapes
- 1 cup blueberries
- 2 bananas, sliced
- 2 cups pineapple chunks (fresh, if possible)
- 1/4 cup chopped pecans or walnuts (optional)
Instructions
Make the Cheesecake Mixture:
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, honey, vanilla extract, and lemon zest. Mix until creamy and well combined.
Prepare the Fruit:
- Rinse all your fruit thoroughly. Let them dry on a kitchen towel to prevent excess water from watering down the salad.
- Slice strawberries and bananas, and chop pineapple into bite-sized chunks if not pre-cut.
Combine Everything:
- Gently toss all the fruit in a large serving bowl. Pour the creamy cheesecake mixture over the fruit and fold gently until everything is evenly coated.
- If you’re using nuts, sprinkle them on top for a little crunch.
Chill and Serve:
- Cover the salad and refrigerate for at least 30 minutes before serving. This helps the flavors meld together beautifully.
Notes
Use fresh, seasonal fruits for the best flavor. Chill before serving to enhance the creamy texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Desserts, Salads
- Method: No-cook
- Cuisine: American
Nutrition
- Serving Size: About 1 cup
- Calories: 170
- Sugar: 18g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg