Cheesecake Fruit Salad Cream

Why You’ll Love This Recipe

I love how this dessert feels like cheesecake and fruit salad at the same time. The filling is fluffy and creamy, the fruit keeps it bright and refreshing, and the graham crumb layers add that classic cheesecake crunch. I also like that I can prep it ahead and pull it out chilled when I’m ready to serve.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces cream cheese, softened

• 1 cup powdered sugar

• 1 teaspoon vanilla extract

• 1 1/2 cups heavy whipping cream, whipped to stiff peaks

• 2 cups strawberries, halved

• 1 1/2 cups green grapes

• 1 1/2 cups red grapes

• 1 cup pineapple chunks, fresh or canned, drained

• 1 cup diced melon (optional)

• 1 1/2 cups graham cracker crumbs or digestive biscuits, crushed

• 2 tablespoons unsalted butter, melted

• Caramel sauce, for drizzling

Directions

1. I beat the softened cream cheese in a large bowl until completely smooth and creamy.

2. I add the powdered sugar and vanilla extract and beat again until the mixture looks light and fluffy.

3. I gently fold the whipped cream into the cream cheese mixture until it’s fully combined and airy.

4. In a separate bowl, I mix the graham cracker crumbs with the melted butter until the crumbs are evenly coated.

5. I sprinkle half of the crumb mixture into the bottom of a serving tray or dish and press lightly to create a base.

6. I spread the cheesecake filling evenly over the crumb layer and smooth the top.

7. I arrange the strawberries, green grapes, red grapes, pineapple, and melon over the filling.

8. I scatter the remaining crumb mixture over the fruit for extra texture.

9. I drizzle caramel sauce over the top.

10. I refrigerate the dessert for at least 1 hour so it sets and the flavors come together.

11. Right before serving, I add extra fruit (or mint if I want) and scoop to serve.

Servings and timing

• Servings: 10

• Total time: 25 minutes (plus chilling)

• Prep time: 25 minutes

• Chill time: at least 1 hour

Variations

• Berry-only version: I use strawberries, blueberries, and raspberries and skip the grapes for a softer bite.

• Tropical version: I add mango and extra pineapple and swap caramel for a light honey drizzle.

• Chocolate twist: I sprinkle mini chocolate chips over the fruit layer and drizzle with chocolate sauce instead.

• Citrus pop: I add a little lemon zest to the cheesecake filling to brighten the flavor.

• Crunch upgrade: I toast the crumbs lightly in a dry pan before mixing with butter when I want a deeper, nuttier crumb flavor.

storage/reheating

I store leftovers covered in the refrigerator for up to 2–3 days. The dessert is best the first day because the fruit stays freshest and the crumb topping stays crunchier.

I don’t reheat this dessert. If the crumbs soften after a day, I add a fresh sprinkle of crushed graham crackers right before serving to bring back some crunch.

FAQs

Can I make this dessert the night before?

I can, and I like it for convenience. If I want the crumbs to stay crunchier, I add the final crumb sprinkle closer to serving time.

Do I have to whip the cream separately?

I do, because stiff peaks help the filling stay light and fluffy. Folding it in gently keeps the texture airy instead of dense.

What dish size do I use?

I use any medium serving dish that lets me spread layers evenly. A shallow dish gives me more surface area for fruit, and a deeper one gives thicker cheesecake layers.

How do I keep the fruit from making it watery?

I make sure everything is dry, especially pineapple if it’s canned. I also avoid adding overly juicy fruits unless I drain them well.

Can I use a different sweetener amount?

I can reduce the powdered sugar a bit if I want it less sweet. I taste the cream cheese mixture before folding in the whipped cream and adjust from there.

Conclusion

I make Cheesecake Fruit Salad Cream when I want a simple, no-bake dessert that still feels special on the table. I love the fluffy cheesecake layer, the fresh fruit on top, and the buttery crumbs and caramel that make every scoop taste like a relaxed, shareable cheesecake moment.

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