Cheesecake Fruit Salad with Caramel Crunch
A luscious blend of fresh fruit, whipped cheesecake filling, crunchy topping, and a sweet caramel drizzle—this salad is dessert in disguise.
Why You’ll Love This Recipe
This isn’t your average fruit salad. It’s a no-bake dessert that combines the best of both worlds: the freshness of fruit and the richness of cheesecake. Whether you’re hosting brunch, planning a picnic, or just craving something sweet and satisfying, this salad delivers.
- ✅ Quick & easy—ready in under 30 minutes
- ✅ No baking required
- ✅ Customizable with your favorite fruits
- ✅ Perfect for potlucks, parties, or cozy nights in
Ingredients
For the Fruit Salad
- 2 cups strawberries, hulled and halved
- 2 cups green apples, cored and diced
- 1 cup red grapes, halved
- 1 cup pineapple chunks (optional, fresh or drained canned)
- 1 cup granola or crushed graham crackers
- 1 cup caramel sauce (store-bought or homemade)
For the Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
Instructions
Step 1: Make the Cheesecake Filling
- In a large bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, and continue beating until creamy.
- In a separate bowl, whip the chilled heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
Step 2: Prep the Fruit
- Wash and dry all fruit.
- Slice strawberries and grapes.
- Dice apples (toss with lemon juice to prevent browning if desired).
- Combine all fruit in a large mixing bowl and gently toss.
Step 3: Assemble the Salad
- Spoon the cheesecake filling over the fruit mixture.
- Gently fold until all fruit is evenly coated.
- Sprinkle granola or crushed graham crackers on top.
- Drizzle caramel sauce generously over the salad.
Step 4: Chill and Serve
- Cover and refrigerate for at least 1 hour.
- Serve chilled and enjoy!
Serving Ideas
- Serve in parfait glasses for individual portions
- Garnish with mint leaves or extra fruit slices
- Pair with iced tea or sparkling lemonade
- Use as a crepe filling or dessert topping
Tips & Variations
- Fruit swaps: Try blueberries, raspberries, peaches, or bananas
- Lighter version: Use Greek yogurt instead of cream cheese
- Extra crunch: Add chopped nuts or toasted coconut
- Flavor twist: Mix in cinnamon or nutmeg for warmth
- Make ahead: Prep the filling and fruit separately, then combine before serving
Storage
- Store leftovers in an airtight container in the fridge for up to 2 days
- Best enjoyed fresh—fruit may soften over time
- Not suitable for freezing due to dairy content
Final Thoughts
This Cheesecake Fruit Salad is a showstopper—easy to make, endlessly customizable, and always a hit. Whether you’re serving it at a party or sneaking a spoonful straight from the fridge, it’s a treat that feels indulgent without being heavy.