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

1. In a large bowl, beat the softened cream cheese until smooth.
2. Add powdered sugar and vanilla extract, and continue beating until creamy.
3. In a separate bowl, whip the chilled heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 2: Prep the Fruit

1. Wash and dry all fruit.
2. Slice strawberries and grapes.
3. Dice apples (toss with lemon juice to prevent browning if desired).
4. Combine all fruit in a large mixing bowl and gently toss.

Step 3: Assemble the Salad

1. Spoon the cheesecake filling over the fruit mixture.
2. Gently fold until all fruit is evenly coated.
3. Sprinkle granola or crushed graham crackers on top.
4. Drizzle caramel sauce generously over the salad.

Step 4: Chill and Serve

1. Cover and refrigerate for at least 1 hour.
2. 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.