Berry Cheesecake Salad with Cheesecake Pudding Mix
This Berry Cheesecake Salad is the perfect blend of sweet, creamy, and fruity — and it’s so easy to make! Loaded with fresh strawberries, blueberries, and raspberries, this no-bake dessert salad gets its rich and tangy cheesecake flavor from cheesecake instant pudding, cream cheese, and vanilla Greek yogurt.
It’s a fast, crowd-pleasing recipe that works beautifully for summer cookouts, Easter brunch, Fourth of July gatherings, or any time you need a quick, refreshing dessert.
We love a good cream cheese and strawberry, raspberry, and blueberry combination of any sort. That is why the berry trifle, strawberry cheesecake dip, and angel food cake with cream and strawberries were the inspiration for this strawberry cheesecake salad.
📝 Ingredients for Berry Cheesecake Salad
Here’s everything you need to make this creamy fruit salad with cheesecake flavor:
- 1 (3.4 oz) box cheesecake instant pudding mix (dry mix only)
- 1 cup vanilla Greek yogurt or high-protein yogurt
- 1/2 cup whipped cream cheese
- 8 oz whipped topping (such as Cool Whip), thawed
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- Optional: 1 banana, sliced (add just before serving to avoid browning)
- Optional garnish: crushed graham crackers or mini marshmallows
🍓 How to Make Berry Cheesecake Salad
Step 1: Make the Cheesecake Mixture
In a large mixing bowl, beat the cream cheese. Then mix the cheesecake pudding mix, vanilla Greek yogurt, and vanilla extract into the cream cheese until smooth and thick.
Step 2: Fold in the Whipped Topping
Gently fold in the whipped topping until fully combined. This creates a fluffy, creamy base for your fruit salad.
Step 3: Add the Berries
Carefully fold in the strawberries, blueberries, and raspberries. If you’re using banana slices, wait to add them just before serving.
Step 4: Chill and Serve
Refrigerate the cheesecake salad for at least 1 hour to let the flavors develop. When ready to serve, garnish with crushed graham crackers or mini marshmallows for added texture and sweetness.
💡 Tips for the Best Berry Cheesecake Salad
- Use ripe, firm berries for best flavor and texture.
- Avoid overmixing to keep the whipped topping light and fluffy.
- Make it ahead: Prepare up to 24 hours in advance, but wait to add bananas and garnishes until just before serving.
- Add-ins: Try blackberries, sliced grapes, or even mini chocolate chips for a fun twist.
🍴 What to Serve with Berry Cheesecake Salad
This fruit salad makes a delicious addition to:
- Summer BBQs and picnics
- Potlucks and church gatherings
- Holiday brunches (like Easter or Mother’s Day)
- Dessert tables for baby showers or birthday parties
🥄 Why You’ll Love This Easy Dessert Salad
- No baking required
- Made with just 7 simple ingredients
- Bursting with fresh berry flavor
- Rich cheesecake taste with added protein from Greek yogurt
- Quick to make and always a hit!
Frequently Asked Questions
Yes, but thaw and drain them completely before using to avoid a watery salad.
You can, but consider adding a little extra sweetener (like honey or powdered sugar) to balance the tartness along with vanilla. Regular yogurt in vanilla or berry flavor can also be used with no issues.
It’s best enjoyed within 2 days. Store in an airtight container in the refrigerator.
More Fruit Salad Recipes
Check out more easy-to-make fruit salad recipes.
Berry Cheesecake Salad
Ingredients
- 4 ounces cream cheese softened
- 1 cup vanilla Greek yogurt
- 1 box instant cheesecake pudding 3.4 ounces
- 8 ounces whipped topping
- 1 cup strawberries
- 1 cup blueberries
- 1 cup raspberries
Instructions
- In a large mixing bowl, beat the cream cheese. Then mix the cheesecake pudding mix, vanilla Greek yogurt, and vanilla extract into the cream cheese until smooth and thick.
- Gently fold in the whipped topping until fully combined. This creates a fluffy, creamy base for your fruit salad.
- Carefully fold in the strawberries, blueberries, and raspberries. If you’re using banana slices, wait to add them just before serving.
- Refrigerate the cheesecake salad for at least 1 hour to let the flavors develop. When ready to serve, garnish with crushed graham crackers or mini marshmallows for added texture and sweetness.
Nutrition
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