Fruit Salad Cheesecake (Print version)
A creamy no-bake Fruit Salad Cheesecake with fresh fruit folded into a fluffy cream cheese pudding base.
# Ingredients:
For the cheesecake base
01 -
8 oz (225 g) cream cheese, softened
02 -
1/2 cup (60 g) powdered sugar
03 -
1 teaspoon vanilla extract
04 -
1 package (3.4 oz / 96 g) instant cheesecake pudding mix
05 -
1 cup (240 ml) cold whole milk
06 -
8 oz (225 g) whipped topping, thawed
For the fruit
07 -
2 cups (300 g) fresh strawberries, hulled and halved
08 -
1 1/2 cups (225 g) seedless grapes, halved
09 -
1 1/2 cups (225 g) fresh blueberries
10 -
1 cup (165 g) pineapple chunks, well drained and patted dry
11 -
1 cup (175 g) mandarin orange segments, well drained
12 -
1 medium banana, sliced, optional and added just before serving
For serving
13 -
1/2 cup (50 g) graham cracker crumbs
14 -
Extra berries for topping, optional
# Instructions:
01 -
Rinse the berries and grapes, cut the strawberries and grapes, and pat everything very dry. Drain pineapple and mandarins until no liquid pools in the bowl.
02 -
In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until completely smooth and creamy, about 1-2 minutes.
03 -
In a separate bowl, whisk instant cheesecake pudding mix with cold milk for about 1 minute until slightly thickened.
04 -
Beat the pudding mixture into the cream cheese mixture until smooth. Fold in the whipped topping with a spatula until no streaks remain.
05 -
Gently fold in strawberries, grapes, blueberries, pineapple, and mandarins. Add banana only if serving soon.
06 -
Cover and refrigerate for at least 1 hour. Sprinkle graham cracker crumbs over the top just before serving.
# Good to know:
01 -
Chill for at least 1 hour before serving for the best texture.
02 -
For overnight prep, store the cheesecake base and fruit separately.
03 -
Best eaten within 2 days once mixed.