Go Back

Cheesecake Fruit Salad

Print Recipe
Prep Time 15 minutes
Chillling Time 30 minutes
Total Time 45 minutes
Servings 6

Ingredients
  

  • 8 oz cream cheese softened
  • ½ cup Greek yogurt
  • ¼ cup powdered erythritol allulose, or preferred sweetener
  • ½ tsp vanilla extract
  • 1 tbsp lemon juice
  • 2 cups fresh strawberries sliced
  • 1 cup blueberries
  • 1 cup diced pineapple
  • 1 cup grapes halved
  • Optional toppings: crushed pecans shredded coconut, sugar-free chocolate chips
  • Optional variations: kiwi mango, raspberries; sugar-free cheesecake pudding mix

Instructions
 

  • Beat cream cheese until smooth, then mix in Greek yogurt, sweetener, vanilla, and lemon juice until creamy. Adjust sweetness as needed.
  • Prepare fruits: slice strawberries, dice pineapple, halve grapes, and wash blueberries. Pat dry to avoid excess liquid.
  • Gently fold fruits into the cheesecake mixture, reserving some for garnish. Mix carefully to coat without crushing.
  • Cover and refrigerate for at least 30 minutes to let flavors meld and firm the cream.
  • Serve chilled, garnished with reserved fruit and optional toppings.

Notes

Use a mix of sweet and tart fruits for balanced flavor.
Ensure cream cheese is fully softened for smooth texture.
Pat juicy fruits dry to prevent watery salad.
Make-ahead: prepare cream mixture ahead and fold in fruits before serving.
Flavor variations: tropical (mango, papaya, coconut), berry-rich, chocolate (sugar-free chips), nutty (pecans, almonds, walnuts), citrus (orange or mandarin segments).
Store in airtight container up to 2 days; freezing not recommended.