Cheesecake Fruit Salad

This delicious Cream Cheese Fruit Salad is a light and refreshing dessert with a creamy base and pops of sweet and tart berry flavors!

Course Sides

Cuisine American

Keyword cheesecake salad, cream cheese, cream cheese fruit salad, fruit salad

Prep Time 10

Chill Time 1

Total Time 1 10

Servings servings

Calories 198kcal

Author Wendie

Make the cream cheese mixture. In a large bowl, using a hand or stand mixer, combine the sweetened condensed milk, softened cream cheese, and almond extract and beat for 2-3 minutes until smooth and creamy.
Combine with the cream. Use a rubber spatula to fold the cream cheese mixture into the Cool Whip until well combined by scooping gently from the bottom and folding the mixture over the top, towards the center of the bowl.
Reserve berries for garnish. Set aside ½ cup of each berry (strawberries, blueberries, and raspberries) for garnish.
Fold in your berries. Add the remaining strawberries, blueberries, and raspberries to the cream cheese mixture and fold the berries in until all are coated in the cream cheese mixture.
Refrigerate to set. Cover and refrigerate for at least 1 hour or until ready to serve.
Garnish and serve. When you’re ready to serve, top with reserved berries and serve chilled.

You can use fruits other than berries. Peaches, pineapples, bananas, and mandarin orange slices are great alternatives.
You can use ½ teaspoon of vanilla extract. I recommend white vanilla or else if you use to much, it will darken the salad.
I don't recommend using frozen berries as when they thaw they will make the salad watery and turn the salad a purple color.