Dessert

Cheesecake Fruit Salad with Caramel Drizzle Recipe

ByElla Hart January 25, 2026January 25, 2026

Introduction

This Cheesecake Fruit Salad is a delightful twist on a classic fruit salad, combining fresh, colorful fruits with a creamy cheesecake-flavored dressing. It’s a refreshing and indulgent dessert that’s perfect for gatherings or a simple treat at home.

A white rectangular dish filled with a layered dessert starting with a thick, light cream base on the bottom, followed by a layer of small chopped green apple pieces and sliced ripe strawberries spread evenly on top. There are also small pieces of chopped walnuts scattered over the fruit, with more whole strawberry halves placed decoratively on top. The colors include the white cream, bright green apples, deep red strawberries, and light brown walnuts, all set against a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups strawberries, hulled and sliced
2 cups green apples, chopped
1 cup grapes (red or green), halved
1 cup pineapple chunks (fresh or canned), drained
1 cup bananas, sliced
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 cup heavy whipping cream (chilled)
1/2 cup caramel sauce (store-bought or homemade)

Instructions

Step 1: Prepare the fruit by washing and chopping strawberries, apples, grapes, pineapple, and bananas as directed.
Step 2: Combine all the prepared fruits in a large mixing bowl.
Step 3: In a separate bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Step 4: Whip the chilled heavy cream in another bowl until stiff peaks form.
Step 5: Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
Step 6: Pour the cheesecake filling over the mixed fruits in the large bowl.
Step 7: Gently fold the fruit and cheesecake mixture together to coat the fruit evenly without breaking it up.
Step 8: Drizzle caramel sauce over the salad or serve it on the side for added sweetness.
Step 9: Refrigerate the fruit salad for at least 1 hour to allow flavors to meld and the filling to set.
Step 10: Serve chilled, optionally garnished with extra caramel drizzle or crushed graham crackers for crunch.

Tips & Variations

Use fresh, ripe fruits for the best flavor and texture in your salad.
Substitute any seasonal fruits you prefer, such as blueberries, mango, or kiwis.
For a lighter option, replace heavy cream with whipped coconut cream.
Add crushed graham crackers or nuts on top for added texture and a nod to classic cheesecake crust.

Storage

Store the cheesecake fruit salad covered in the refrigerator for up to 2 days. It’s best enjoyed fresh as bananas may brown and fruits can release juice over time. Before serving leftovers, gently stir and add extra caramel sauce if desired. Avoid freezing as the texture will be affected.

How to Serve

A white rectangular dish filled with a fruit salad layers from the bottom up: a smooth white creamy base, topped with chunks of green apple, sliced bananas, and halved strawberries arranged closely together. The fruit pieces are evenly spread out and mixed with small clusters of light brown granola sprinkled across the top. Drizzles of caramel sauce flow gently over the fruit and granola, adding a glossy finish to the colorful and textured arrangement. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the salad a few hours in advance and refrigerate it. However, it’s best to add bananas right before serving to prevent browning.

Is this recipe suitable for a dairy-free diet?

This recipe contains cream cheese and heavy cream, which are dairy products. For a dairy-free version, try using vegan cream cheese and coconut cream as substitutes.