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Cheesecake Salad

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This Cheesecake Salad is the ultimate creamy, decadent dessert salad loaded with fresh whipping cream, cream cheese, and an assortment of fresh berries.

It’s the perfect no-bake summer dessert or potluck salad!

cheesecake salad recipe

Cheesecake Salad

If you’re hoping this recipe is all about leafy greens and other healthy veggies, then you’ve come to the wrong place. This cheesecake salad is the ultimate decadent fruit salad. I’ve combined two of my favorite desserts – cheesecake and fruit salad – into one seriously sumptuous dessert: Cheesecake Salad!

Rich cream cheese, lush whipped cream and fresh berries make the ultimate fruit salad. Ideal for potlucks, backyard barbeques or just when the mood hits. This smooth fruit salad is also ideal for your 4th of July celebration. Creamy and refreshing I’ll bet it’s the first to get eaten.

Leftovers will keep for a few days in an airtight container in the fridge, though the salad may get a little watery. Give it a good stir before serving.

Why you’ll love This Cheesecake Salad

  • Decadent: You can’t get more decadent than cream cheese and whipped cream.
  • Versatile: Change up the fruit, add nuts, drizzle with chocolate. Anything goes.
  • Crowd pleasing: What’s not to love about cheesecake and fruit?
  • No Bake: It’s summer, no need to turn the oven on for dessert when it’s sweltering hot outside.
  • Simple: Nothing too complicated, easy to follow instructions.

Why You Should Make This Recipe

  • Decadent: You can’t get more decadent than cream cheese and whipped cream.
  • Versatile: Change up the fruit, add nuts, seeds, chocolate or drizzle with your favorite coulis. Anything goes.
  • Crowd pleasing: What’s not to love about cheesecake and fruit?
  • No Bake: It’s summer, no need to turn the oven on for dessert if it’s sweltering hot outside
  • Simple: Nothing too complicated, easy to follow instructions.

Ingredients And Notes For This Cheesecake Salad

(Ingredients at a glance, you will find the full printable recipe with ingredient amounts in the printable recipe card at the bottom of the post.)

ingredients in cheesecake salad
  • Heavy whipping cream | Heavy whipping cream gives this dessert structure. Don’t use a lighter cream. You can substitute with Cool Whip if you choose.
  • Vanilla extract | Use real vanilla extract for the best flavor.
  • Powdered sugar | Also known as confectioner’s sugar, this sweetens up the cheesecake salad.
  • Cream cheese | Use cream cheese at room temperature. Full fat will give the dessert a richer taste, but low fat will also work.
  • Mini marshmallows | Mini marshmallows add some texture and fun to the dessert.
  • Fresh raspberries and blueberries

How To Make Cheesecake Salad

1 Make the Whipped Cream: In a medium bowl, beat the cream with a hand mixer at high speed until soft peaks form. Add the powdered sugar and vanilla, and beat until stiff peaks form; set aside.

2 Beat the Cream Cheese: In another bowl, beat the cream cheese until very smooth. Beat in about 1/4 cup of the whipped cream, then fold in the remaining whipped cream.

how to make cheesecake salad

3 Add in Fruit and Marshmallows: Fold in marshmallows. Then, gently fold in raspberries and blueberries.

how to make cheesecake salad

4 Refrigerate: Refrigerate until ready to serve.

cheesecake salad

Recipe Tips

  • Take the cream cheese out of the fridge before you begin to prepare this cheesecake so it has time to soften.
  • Sift the powdered sugar so you don’t get any lumps in your cheesecake salad.
  • Stick with fresh fruit, as frozen will be too watery, and the salad will turn out thin and mushy.

Variations

  • Change the fruit and use strawberries, bananas, or blackberries instead of raspberries and blueberries. Fresh, local, and in-season fruit always tastes the best.
  • Mix in some chopped nuts.
  • Make it chocolatey by adding 1 cup of mini chocolate chips.
  • Try a tropical cheesecake salad using strawberries, pineapples, coconut, and bananas.
  • Divide the cheesecake salad into individual bowls or ramekins and garnish with more fresh fruit or whipped cream.

Storage Suggestions

  1. Store the cheesecake salad in a bowl tightly covered with plastic wrap or in an airtight container in the refrigerator for 2 to 3 days.
  2. I don’t recommend freezing cheesecake salad. After thawing, the texture will not be the same.
cheesecake salad

FAQs

Can I use canned fruit for this salad?

I would not recommend canned fruit like peaches or pineapple. Even if you drain them well, the canned fruit is very liquid and could cause the salad to thin out and weep. The only exception would be mandarin oranges.

Can this salad be made ahead of time?

Yes, you can prep the salad’s components ahead of time and combine them just before serving.
Follow the instructions to combine the cream cheese,  sugar, and whipped cream. Cover and store in the fridge for up to 2 days. (you may need to stir the mixture before combining the rest of the ingredients.) Fold in the fruit and marshmallows.

What other fruits can I add?

Berries hold up the best, but you can add diced apples, fresh cubed mango, pineapple, or bananas. If you want to add bananas, add them just before serving so they don’t turn brown.

Do I have to add marshmallows?

Definitely not; if you are not adding marshmallows, you may wish to replace the amount of marshmallows with another fruit like bananas or strawberries.

Can I use Cool Whip instead of whipped cream?

Yes, you can substitute Cool Whip instead of whipped cream, though the texture may differ slightly.

spoonful of cheesecake salad

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cheesecake salad recipe

Cheesecake Salad

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  • Author: Jamie Sanders
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 12 cups 1x
  • Category: salad
  • Method: no bake

Ingredients

Scale
  • 1 ½ cups heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1 ½ cup powdered sugar
  • 8 oz. cream cheese, room temperature
  • 1 10oz. Bag of mini marshmallows
  • 2 cups red raspberries
  • 1 cups blueberries

Instructions

  1. In a medium bowl, beat the cream with a hand mixer at high speed until soft peaks form. 
  2. Add the powdered sugar and vanilla, and beat until stiff peaks form; set aside.
  3. In another bowl, beat the cream cheese until very smooth. Beat in about 1/4 cup of the whipped cream, then fold in the remaining whipped cream.
  4. Fold in marshmallows
  5. Gently fold in raspberries and blueberries
  6. Refrigerate until ready to serve

 

Note: Diced strawberries can also be used for your red fruit.


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