Name: Berry Cheesecake Fruit Salad Recipe
Prep time: 15 min
Total time: 15 min
Ingredients: 8 ounces cream cheese (1 package); 3.4 ounces instant vanilla pudding mix (1 package); 1 ½ cups milk; 2 cups strawberries ((hulled and sliced)); 2 cups red seedless grapes; 1 cup raspberries; 1 cup blueberries

This berry cheesecake fruit salad is full of fresh berries combined with cream cheese and vanilla pudding mix for a delicious sweet treat.

I’m loving all of the fresh, juicy berries that are in season right now. Whether you serve this fruit salad as a dessert or side dish, this Berry Cheesecake Fruit Salad Recipe is sure to be a hit.

I consider this dish to be a side, but you could also serve it as a light dessert. It is so thick and creamy, yet light and fruity. There are no words to describe how delicious this is, so I guess you will just have to try it yourself.

Recipe Ingredient Notes

To make our berry cheesecake fruit salad, you will need the following ingredients:

Cream cheese
Instant vanilla pudding mix
Milk
Strawberries
Red seedless grapes
Raspberries
Blueberries

Equipment Needed

For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:

How to Make Our Berry Cheesecake Fruit Salad

In a large bowl, beat cream cheese until fluffy.
Add vanilla pudding mix and mix to combine.
Slowly mix in 1 cup of milk. Using beaters and beat until combined and smooth. Add the other ½ cup of milk if needed.
Gently fold in strawberries, grapes, raspberries and blueberries and stir until fruit is completely coated.

Recipe Notes

This Berry Cheesecake Fruit Salad, is extremely easy to make, however, we do have a few tips for you, when making it. Here they are:

Your cream cheese will work best when it is nice and fluffy. In order to get this desired fluffy texture, you may need to leave your cream cheese out for a little bit, to get it to room temperature.When mixing it, be sure to not add any other ingredients to it. Let the hand mixer beat the cream cheese to a smooth and fluffy texture, before adding any other ingredients.If you don’t it may create cream cheese bumps in your salad.
Other pudding’s won’t work. It needs to be the instant vanilla packet, when making this recipe.
We also recommend adding the milk little by little, just to get that desired texture. Sometimes when you put ingredients in all at once, it can lead to lumping, or a funky texture.
If you do decide to use frozen fruit, thaw and dry them with a paper towel before adding them to the salad. If you don’t your salad will get too much moisture in it, and it will turn watery.
As long as you follow the instructions and the ingredients list, this salad will be perfectly smooth and fluffy without any lumps or flaws.

Enjoy More Delicious Fruit Salads

Want to add more fruits to your meals? Browse our comprehensive list of salad recipes.

Berry Cheesecake Fruit Salad Recipe

4.60 from 5 votes

This berry cheesecake fruit salad is full of fresh berries combined with cream cheese and vanilla pudding mix for a delicious sweet treat.

8 servings

Prep Time 15

Cook Time 0

Total Time 15

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Ingredients

▢ 8 ounces cream cheese, 1 package
▢ 3.4 ounces instant vanilla pudding mix, 1 package
▢ 1 ½ cups milk
▢ 2 cups strawberries, (hulled and sliced)
▢ 2 cups red seedless grapes
▢ 1 cup raspberries
▢ 1 cup blueberries

Equipment

Instructions

In a large bowl, beat cream cheese until fluffy.
Add vanilla pudding mix and mix to combine.
Slowly mix in 1 cup of milk. Using beaters and beat until combined and smooth. Add the other ½ cup of milk if needed.
Gently fold in strawberries, grapes, raspberries and blueberries and stir until fruit is completely coated.

Notes

Other pudding’s won’t work. It needs to be the instant vanilla packet, when making this recipe.
Some have said that 1 cup of milk is plenty. Start with 1 cup and add the additional ½ cup of milk if it’s too thick or until you reach your desired consistency.
If you do decide to use frozen fruit, thaw and dry them with a paper towel before adding them to the salad. If you don’t your salad will get too much moisture in it, and it will turn watery.
As long as you follow the instructions and the ingredients list, this salad will be perfectly smooth and fluffy without any lumps or flaws.

Nutrition

Calories: 196 kcal · Carbohydrates: 31 g · Protein: 5 g · Fat: 7 g · Saturated Fat: 4 g · Cholesterol: 21 mg · Sodium: 237 mg · Potassium: 317 mg · Fiber: 3 g · Sugar: 24 g · Vitamin A: 299 IU · Vitamin C: 28 mg · Calcium: 126 mg · Iron: 1 mg

Cuisine: American

Cost: $10

Author: Steph Loaiza

Course: Salad

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

Questions & Reviews

Traci Kenworth says:

Looks yummy!

Evie Schilling says:

I’m definitely going to make it for Mother’s Day!

Jodi says:

Made tonight. Was very runny. Any suggestions?

Anne says:

Yes mine is very runny too😢

Cyd says:

We have not had a problem with this being runny. Was your cream cheese cold? It should be. Just add the pudding mix to the 2 cups of milk. Don't prepare it and then add the milk. Also, your fruit needs to be pretty dry. If it's dripping with water from rinsing it off, that water will make your salad runnier. Hope this helps.

Ann Rodriguez says:

First you say mix the pudding mix and the cream cheese, then add the milk, then in comments you say mix the pudding mix and milk, then add to the cream cheese. Opposite instructions - which is it to be?

Cyd says:

Sorry to confuse you. I didn't want that person to make the pudding according to the package and then add in all of the other ingredients. That would be way too much milk. So I was trying to clarify that. But follow the recipe according to the recipe instructions- In a large bowl, beat cream cheese until fluffy. Then add vanilla pudding mix and mix to combine. I hope this helps you! Let us know if you have any other questions.

Linda says:

mine too was very runny. You asked if the cream cheese was cold, but in the tips you suggest the cream cheese be at room temperature.

Cyd says:

Yes, cream cheese at room temp. Some have microwaved it to soften and that is too soft. Maybe add the milk slowly and stop when you get to the desired creamy texture. Be sure fresh fruit is dry after washing it. Fresh fruit works better than frozen.

Emily Salley says:

Is it best if you make this recipe the day of or the day before?

Cyd says:

You can make it the day of for the best taste.

Stacy says:

Ours was too, we just kept mixing it with the mixer and it finally became more solidified.

Carrie says:

Usually enjoy you’re stuff. I think this recipe might need some fixing. Very runny. Glad I didn’t add it to the berry mix. We will just have a bowl of berries for our bbq instead.

JNash says:

Mine turned out like soup. I'm hoping it will thicken as it sits.

Cyn says:

This recipe came out perfect! I didn't end up using 2 cups of milk, only a small amount was perfect texture for us. This was delicious!

Katy Banks says:

There are a bazillion sweet fruit salad recipes out there, but this is the absolute best! I’m not a big fan of the fake cool whip flavor that most salads are made from. This really tastes like a yummy cheesecake with fruit! I always add canned pineapple and whatever berries I can find!!

Karen L says:

Can I use Whipped Cream Cheese?

Momma Cyd says:

I did some research on Cream Cheese vs Whipped Cream Cheese. Here is a good rule to follow - In recipes for which cream cheese is cooked, we recommend sticking with the traditional block. In cases where it is not heated, the whipped product is acceptable provided you substitute by weight.

Kelli Koscielski says:

Recipe came out awesome! I made sure the cream cheese was softened but still cool and I added the milk slowly making sure it was incorporated before adding more, I focused more on consistency than I did measurements for the milk and I made sure all of my fruit was dry before mixing. I also did different fruits too!

Join The Discussion

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Traci Kenworth says:

Looks yummy!
Evie Schilling says:

I’m definitely going to make it for Mother’s Day!
Jodi says:

Made tonight. Was very runny. Any suggestions?
Anne says:

Yes mine is very runny too😢
Cyd says:

We have not had a problem with this being runny. Was your cream cheese cold? It should be. Just add the pudding mix to the 2 cups of milk. Don't prepare it and then add the milk. Also, your fruit needs to be pretty dry. If it's dripping with water from rinsing it off, that water will make your salad runnier. Hope this helps.
Ann Rodriguez says:

First you say mix the pudding mix and the cream cheese, then add the milk, then in comments you say mix the pudding mix and milk, then add to the cream cheese. Opposite instructions - which is it to be?
Cyd says:

Sorry to confuse you. I didn't want that person to make the pudding according to the package and then add in all of the other ingredients. That would be way too much milk. So I was trying to clarify that. But follow the recipe according to the recipe instructions- In a large bowl, beat cream cheese until fluffy. Then add vanilla pudding mix and mix to combine. I hope this helps you! Let us know if you have any other questions.
Linda says:

mine too was very runny. You asked if the cream cheese was cold, but in the tips you suggest the cream cheese be at room temperature.
Cyd says:

Yes, cream cheese at room temp. Some have microwaved it to soften and that is too soft. Maybe add the milk slowly and stop when you get to the desired creamy texture. Be sure fresh fruit is dry after washing it. Fresh fruit works better than frozen.
Emily Salley says:

Is it best if you make this recipe the day of or the day before?
Cyd says:

You can make it the day of for the best taste.
Stacy says:

Ours was too, we just kept mixing it with the mixer and it finally became more solidified.
Carrie says:

Usually enjoy you’re stuff. I think this recipe might need some fixing. Very runny. Glad I didn’t add it to the berry mix. We will just have a bowl of berries for our bbq instead.
JNash says:

Mine turned out like soup. I'm hoping it will thicken as it sits.
Cyn says:

This recipe came out perfect! I didn't end up using 2 cups of milk, only a small amount was perfect texture for us. This was delicious!
Katy Banks says:

There are a bazillion sweet fruit salad recipes out there, but this is the absolute best! I’m not a big fan of the fake cool whip flavor that most salads are made from. This really tastes like a yummy cheesecake with fruit! I always add canned pineapple and whatever berries I can find!!
Karen L says:

Can I use Whipped Cream Cheese?
Momma Cyd says:

I did some research on Cream Cheese vs Whipped Cream Cheese. Here is a good rule to follow - In recipes for which cream cheese is cooked, we recommend sticking with the traditional block. In cases where it is not heated, the whipped product is acceptable provided you substitute by weight.
Kelli Koscielski says:

Recipe came out awesome! I made sure the cream cheese was softened but still cool and I added the milk slowly making sure it was incorporated before adding more, I focused more on consistency than I did measurements for the milk and I made sure all of my fruit was dry before mixing. I also did different fruits too!