No Bake Cheesecake Fruit Salad Recipe

Introduction

This No Bake Cheesecake Fruit Salad is a creamy, refreshing dessert that combines the tangy richness of cheesecake with the natural sweetness of fresh fruit. It’s easy to prepare and perfect for warm days or when you want a no-fuss treat that everyone will love.

Ingredients

• 8 oz (225g) cream cheese, softened
• 1/2 cup (120ml) sweetened condensed milk
• 1/4 cup (60ml) lemon juice
• 1 teaspoon vanilla extract
• 2 cups (about 300g) mixed fresh fruit (strawberries, blueberries, raspberries, kiwi), chopped into bite-sized pieces
• Optional: additional fresh fruit for garnish
• Optional: whipped cream or Greek yogurt for serving

Instructions

1. Step 1: In a large mixing bowl, beat the softened cream cheese using a hand mixer or stand mixer until smooth and creamy with no lumps.
2. Step 2: Gradually add the sweetened condensed milk to the cream cheese, continuing to beat until the mixture is smooth and well combined.
3. Step 3: Add the lemon juice and vanilla extract, then beat the mixture until it is creamy and fully combined to create a tangy, flavorful base.
4. Step 4: Gently fold in the mixed fresh fruit, taking care not to crush the pieces, until the fruit is evenly distributed throughout the cheesecake mixture.
5. Step 5: Transfer the cheesecake fruit salad into a serving dish or individual cups for easy portioning.
6. Step 6: Cover the dish or cups with plastic wrap and refrigerate for at least 1 to 2 hours to allow the mixture to set and chill thoroughly.
7. Step 7: Before serving, garnish with additional fresh fruit if desired for a vibrant and appealing presentation.
8. Step 8: Serve chilled, optionally topped with a dollop of whipped cream or Greek yogurt for extra richness and creaminess.

Tips & Variations

• Use a variety of colorful fresh fruits to make the salad visually appealing and flavorful.
• If cream cheese is not softened enough, soak it in warm water for a few minutes before mixing to avoid lumps.
• For a lighter option, substitute some cream cheese with Greek yogurt.
• Try adding a tablespoon of orange juice alongside lemon juice for a different citrus twist.
• To make individual servings, layer the salad in clear cups or jars for an attractive presentation.

Storage

Store the cheesecake fruit salad covered in the refrigerator for up to 2 days. Because the fresh fruit can release juices over time, it’s best enjoyed within this period to maintain its texture and flavor. When ready to eat, you can serve it directly chilled; no reheating is necessary.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fruit instead of fresh?

Frozen fruit can be used, but be sure to thaw and drain any excess water thoroughly to prevent the salad from becoming too watery.

Is this recipe suitable for a vegan diet?

This recipe uses cream cheese and sweetened condensed milk, which are dairy products, so it is not vegan. However, you can try substituting with vegan cream cheese and a plant-based condensed milk alternative to make it vegan-friendly.

No Bake Cheesecake Fruit Salad Recipe

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★★★★★

5 from 101 reviews

• Author: Julian
• Total Time: 1 hour 45 minutes
• Yield: 6 servings 1x

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Description

This No Bake Cheesecake Fruit Salad is a creamy, tangy, and refreshing dessert combining a smooth cream cheese base with sweetened condensed milk, lemon juice, and fresh mixed fruit. Perfect for warm weather or a quick, no-fuss treat, it requires no baking and is chilled to set, making it an easy yet elegant dessert for any occasion.

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Ingredients

Scale 1x2x3x

Cheesecake Base

• 8 oz (225g) cream cheese, softened
• 1/2 cup (120ml) sweetened condensed milk
• 1/4 cup (60ml) lemon juice
• 1 teaspoon vanilla extract

Fruit Salad

• 2 cups (about 300g) mixed fresh fruit (such as strawberries, blueberries, raspberries, and kiwi), chopped into bite-sized pieces

Optional Garnishes

• Additional fresh fruit for garnish
• Whipped cream or Greek yogurt for serving

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Instructions

1. Beat cream cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, ensuring there are no lumps.
2. Add condensed milk: Gradually add the sweetened condensed milk to the cream cheese, continuing to beat until the mixture is well combined and silky smooth.
3. Mix in lemon juice and vanilla: Add the lemon juice and vanilla extract to the mixture, beating until fully incorporated and creamy to develop a tangy, flavorful base.
4. Fold in fresh fruit: Gently fold the chopped mixed fresh fruit into the cheesecake mixture, distributing the fruit evenly without crushing the pieces.
5. Transfer to serving dish: Pour or spoon the cheesecake fruit salad into a serving dish or individual cups for easy portioning and presentation.
6. Chill: Cover the dish or cups with plastic wrap and refrigerate for at least 1 to 2 hours, allowing the cheesecake mixture to set and chill thoroughly.
7. Garnish: Before serving, optionally garnish with additional fresh fruit to enhance the color and freshness of the dish.
8. Serve: Serve the No Bake Cheesecake Fruit Salad chilled, optionally topped with a dollop of whipped cream or Greek yogurt for extra richness and creaminess.
9. Enjoy: Enjoy this refreshing, no-bake cheesecake dessert that’s perfect for warm weather or anytime you want a quick, delicious treat.

Notes

• Use fresh, ripe fruit for the best flavor and texture.
• If you prefer a less sweet dessert, you can adjust the amount of sweetened condensed milk accordingly.
• This dessert should be kept refrigerated and consumed within 2 days for optimal freshness.
• For a lighter option, substitute Greek yogurt for some or all of the cream cheese.
• Ensure the cream cheese is thoroughly softened to make mixing easier and prevent lumps.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: no bake cheesecake, fruit salad dessert, easy no bake dessert, creamy fruit salad, summer dessert