This creamy, crunchy fruit salad riffs on no-bake cheesecake: cubes of chilled cream-cheese filling mingle with strawberries and grapes, then get showered with graham crumbs, nuts, caramel, and a drizzle of white chocolate. It’s a quick showstopper for potlucks, summer brunches, or after-dinner treats when you want something light but indulgent. If you like balancing sweet and savory plates, it also pairs nicely with lighter mains — try serving it next to a bright, herb-forward grilled chicken salad for a complete meal.
Why you’ll love this dessert-salad
This recipe gives you the best of both worlds: cheesecake richness without baking, plus fruit freshness and a satisfying crunch. It’s fast to assemble, scales well for a crowd, and looks elegant when layered in a glass bowl. The textural contrast—silky cream cheese, juicy berries, crisp graham crumbs and toasted nuts—keeps every bite interesting.
“A family favorite: decadent but light, easy to make ahead, and always the first dish to disappear.” — home cook review
Perfect occasions: backyard barbecues, bridal showers, weekday celebrations, or a make-ahead ending to a busy dinner. It’s especially kid-approved thanks to the sweet toppings and bite-sized cubes.
Step-by-step overview before you start
You’ll soften and flavor the cream cheese, whip cold heavy cream to stiff peaks, fold them together, chill the mixture until firm, then cut into cubes. While the filling sets, prep the fruit and toast the nuts. Finish by layering fruit and cheesecake cubes in a bowl and topping with graham crumbs, nuts, caramel, and melted white chocolate. Total active time is about 25–35 minutes plus chilling.
What you’ll need
- 8 oz cream cheese, softened (room temperature). Sub: Neufchâtel for lower-fat.
- 1/4 cup powdered sugar (adjust to taste)
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
- 2 cups strawberries, hulled and halved
- 2 cups green grapes, halved if large
- 1 cup red grapes, halved if large
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/4 cup crushed graham crackers (for crumbs)
- 1/4 cup chopped peanuts or pecans, toasted (use almonds for different crunch)
- 1/4 cup white chocolate, melted (for drizzle)
Notes on ingredients:
- Use very cold heavy cream; it whips faster and holds peaks better.
- Toast nuts in a dry skillet over medium heat for 3–5 minutes until fragrant—watch closely to avoid burning.
- If you need dairy-free, replace cream cheese with a firm plant-based cream cheese and use coconut whipped cream, but texture will differ slightly.
Step-by-step instructions
- Line an 8×8-inch pan with parchment paper, letting excess hang over the sides for easy lifting.
- In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and lump-free. Scrape the sides.
- In a chilled mixing bowl, whip the heavy cream with cold beaters to stiff peaks—start medium speed, then increase. Stiff peaks mean the cream holds a pointed peak when you lift the whisk.
- Fold one third of the whipped cream into the cream cheese to loosen it. Gently fold in the remaining whipped cream in two additions until uniform. Use a rubber spatula and fold with care to keep it airy.
- Spread the cheesecake mixture evenly into the prepared pan. Smooth the top and refrigerate for about 30 minutes, or until firm enough to hold a cut.
- While the filling chills, hull and halve strawberries and halve grapes if needed. Lightly crush graham crackers if not pre-crushed. Toast nuts if not already toasted.
- Remove the chilled cheesecake block from the pan using the parchment overhang. Cut into bite-sized cubes (about 3/4-inch).
- In a large serving bowl, layer fruit and cheesecake cubes, alternating until you use all components. A shallow trifle dish or clear bowl shows the layers beautifully.
- Drizzle caramel sauce over the top, sprinkle graham crumbs and toasted nuts, then finish with thin ribbons of melted white chocolate.
- Serve immediately for the best texture, or chill an additional 20–30 minutes if you want everything thoroughly cold.
How to plate and pair this salad
Serve in a clear glass trifle bowl or individual parfait glasses so the layers show. For a party, set up a DIY station where guests spoon fruit-cheesecake layers into bowls and pick their toppings. To balance the sweetness, pair with something savory and herb-forward; this fruit salad works well alongside a simple green or a lighter protein like grilled chicken salad for a lunch that’s both refreshing and satisfying. Garnish with fresh mint leaves or a sprinkle of flaky sea salt over the caramel for a grown-up touch.
Storage and reheating tips
- Refrigerate in an airtight container for up to 48–72 hours. The cheesecake cubes will soften as they sit with fruit juices, so for best texture eat within two days.
- Do not freeze the fully assembled salad—the fruit and caramel separate and textures degrade.
- If you want a freezer option: freeze cheesecake cubes on a parchment-lined tray until solid, then transfer to a freezer bag for up to 1 month. Thaw in the fridge before assembling with fresh fruit.
- If toppings get soggy, freshen with a sprinkle of extra crushed graham crackers and a drizzle of reserved caramel just before serving.
Pro chef tips for consistent success
- Chill everything: cold bowls and beaters help the heavy cream come to stiff peaks faster and hold structure.
- Measure the powdered sugar by spooning into the cup and leveling; it dissolves better and avoids clumps.
- When folding, use gentle strokes—overmixing deflates the whipped cream and yields a denser filling.
- If your cheesecake mixture is too soft after chilling, return it to the freezer for 10–15 minutes—check often to avoid freezing solid.
- For cleaner cubes, use a sharp knife dipped in hot water and wiped between cuts.
Flavor swaps and dietary variations
- Lighter version: swap half the heavy cream with full-fat Greek yogurt for tang, but expect a looser texture.
- Vegan/dairy-free: use a firm plant-based cream cheese and coconut whipped cream; toast nuts separately and use dairy-free caramel.
- Fruit variations: swap in blueberries, sliced peaches, or mango. Choose fruits that aren’t overly watery.
- Nut-free crunch: replace nuts with toasted oats, crushed pretzels, or toasted sesame seeds.
- Chocolate swap: use dark chocolate instead of white for a bitter contrast to the caramel.
Common questions
Q: Can I make this ahead of time?
A: Yes — prep the cheesecake cubes up to 24 hours ahead and keep them refrigerated in a single layer or separated by parchment. Prep the fruit the same day or a few hours before serving to avoid sogginess; assemble within a few hours of serving for best texture.
Q: How long will this fruit salad keep in the fridge?
A: Assembled, it’s best eaten within 48 hours. Unassembled components (cheesecake cubes, toppings, and fruit) keep separately up to 72 hours when stored properly.
Q: Can I use whipped topping instead of whipping heavy cream?
A: You can use stabilized whipped topping in a pinch, but fresh whipped cream gives a lighter, more authentic cheesecake mouthfeel. If using cool-whip-style topping, reduce mixing and be aware the texture will be slightly sweeter and less airy.
Q: Is it safe to make this for people with nut allergies?
A: Yes—omit the nuts and replace the crunch with crushed graham crackers, toasted oats, or coconut flakes. Clearly label the dish so guests know it’s nut-free.
Q: Can I make the caramel and white chocolate drizzles in advance?
A: Store them separately in airtight containers in the fridge and gently warm to drizzle just before serving. Reheat caramel in short bursts in the microwave or in a small saucepan over low heat.
If you have other concerns—like alcohol-free caramel or how to portion for a crowd—ask and I’ll help you scale or adapt this recipe to your event.
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Creamy Fruit Salad with No-Bake Cheesecake
- Total Time: 30 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A refreshing fruit salad with no-bake cheesecake cubes, topped with graham crumbs, nuts, caramel, and white chocolate drizzle.
Ingredients
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
- 2 cups strawberries, hulled and halved
- 2 cups green grapes, halved if large
- 2 cups red grapes, halved if large
- 1/2 cup caramel sauce
- 1/4 cup crushed graham crackers
- 1/4 cup chopped peanuts or pecans, toasted
- 1/4 cup white chocolate, melted
Instructions
- Line an 8×8-inch pan with parchment paper.
- Beat the cream cheese, powdered sugar, and vanilla until smooth.
- In a chilled bowl, whip the heavy cream to stiff peaks.
- Fold whipped cream into cream cheese mixture until uniform.
- Spread the mixture into the prepared pan and refrigerate for 30 minutes.
- While the filling chills, prepare the fruit and toast the nuts.
- Remove cheesecake block from pan and cut into bite-sized cubes.
- In a serving bowl, layer fruit and cheesecake cubes.
- Drizzle with caramel, sprinkle with graham crumbs and nuts, and finish with white chocolate drizzle.
- Serve immediately or chill for another 20-30 minutes.
Notes
Chill all ingredients and bowls for best results. If substituting, ensure to maintain the texture with appropriate alternatives.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American