Description
This Cheesecake Fruit Salad combines a creamy cheesecake filling with fresh summer berries for a light and refreshing dessert. Perfect for potlucks, BBQs, and summer gatherings, this easy make-ahead treat is a crowd-pleaser!
Ingredients
Cheesecake Layer:
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4 oz cream cheese, softened
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1/4 cup unsalted butter, softened
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1/2 cup powdered sugar
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8 oz whipped topping (like Cool Whip)
Pudding Layer:
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3.4 oz instant vanilla pudding mix
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1 1/2 cups milk
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1 tsp vanilla extract
Fruit Layer:
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1 cup strawberries, hulled and sliced
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1 cup blueberries
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1 cup blackberries
Instructions
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Prepare the Cheesecake Mixture:
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In a bowl, beat cream cheese and butter until smooth.
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Mix in powdered sugar, then fold in whipped topping.
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Refrigerate while preparing the pudding.
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Make the Pudding Layer:
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In another bowl, whisk together pudding mix, milk, and vanilla extract until thickened.
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Refrigerate for a few minutes to set.
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Combine the Layers:
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Gently fold the pudding mixture into the cheesecake mixture until fully combined.
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Add the Fruit:
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Gently fold in strawberries, blueberries, and blackberries.
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Chill & Serve:
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Cover and refrigerate for at least 1 hour before serving.
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Garnish with extra fruit if desired and serve chilled.
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Notes
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For extra flavor, add a drizzle of honey or a sprinkle of cinnamon.
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Best eaten within 2 days, as the fruit can become soggy.
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Substitutions: Use Greek yogurt instead of cream cheese for a lighter version.
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Make it tropical: Swap berries for mango, pineapple, and kiwi.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 18g
- Sodium: 135mg
- Fat: 12 g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 25mg