Cheesecake Fruit Salad

70 mins
Serves 8
https://lifewithjanet.com/2025/02/18/cheesecake-fruit-salad/?fbclid=IwY2xjawIjI7pleHRuA2FlbQIxMAABHVFx_MhH8WHCLw2aCyROGfQEthv4k2Py-97KJUyPwU8Uam02uofYSGuLAw_aem_QAWBvMs-h9MhNuhuFsdF3w

Directions

  1. 1Beat cream cheese and butter until smooth; mix in powdered sugar, then fold in whipped topping. Refrigerate.
  2. 2Beat cream cheese and butter until smooth; mix in powdered sugar, then fold in whipped topping. Refrigerate.
  3. 3Beat cream cheese and butter until smooth; mix in powdered sugar, then fold in whipped topping. Refrigerate.
  4. 4Whisk together pudding mix, milk, and vanilla until thickened. Refrigerate.
  5. 5Whisk together pudding mix, milk, and vanilla until thickened. Refrigerate.
  6. 6Whisk together pudding mix, milk, and vanilla until thickened. Refrigerate.
  7. 7Gently fold pudding into the cheesecake mixture.
  8. 8Gently fold pudding into the cheesecake mixture.
  9. 9Gently fold pudding into the cheesecake mixture.
  10. 10Add sliced strawberries, blueberries, and blackberries; fold gently to combine.
  11. 11Add sliced strawberries, blueberries, and blackberries; fold gently to combine.
  12. 12Add sliced strawberries, blueberries, and blackberries; fold gently to combine.
  13. 13Cover and refrigerate for at least 1 hour before serving.
  14. 14Cover and refrigerate for at least 1 hour before serving.
  15. 15Cover and refrigerate for at least 1 hour before serving.
  16. 16Garnish with extra fruit if desired. Enjoy chilled.
  17. 17Garnish with extra fruit if desired. Enjoy chilled.
  18. 18Garnish with extra fruit if desired. Enjoy chilled.
  19. 19Store covered in the fridge for up to 2 days; fruit will get soggy after that
  20. 20Store covered in the fridge for up to 2 days; fruit will get soggy after that
  21. 21Store covered in the fridge for up to 2 days; fruit will get soggy after that

Ingredients

  • 4 ounces cream cheese
  • 4 ounces cream cheese
  • 4 ounces cream cheese
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 0.25 cup unsalted butter
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 0.5 cup powdered sugar
  • 8 oz container whipped topping like Cool Whip
  • 8 oz container whipped topping like Cool Whip
  • 8 oz container whipped topping like Cool Whip
  • 3.4 oz instant vanilla pudding mix
  • 3.4 oz instant vanilla pudding mix
  • 3.4 oz instant vanilla pudding mix
  • 1.5 cups milk
  • 1.5 cups milk
  • 1.5 cups milk
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 tsp vanilla extract
  • 1 cup strawberries, hulled and sliced
  • 1 cup strawberries, hulled and sliced
  • 1 cup strawberries, hulled and sliced
  • 1 cup blueberries
  • 1 cup blueberries
  • 1 cup blueberries
  • 1 cup blackberries
  • 1 cup blackberries
  • 1 cup blackberries

Equipment

bowlwhisk

Tips

  • Serve immediately for crisp fruit, or prepare the day before storing the cheesecake mixture and fruit separately.
  • Drizzle with honey or sprinkle with toasted coconut for extra flair.
  • Use other fruits such as pineapple chunks, sliced kiwi, grapes, or peaches