I’m so in love with this no bake creamy fruit salad recipe! Cheesecake Salad literally couldn’t be easier to make…we’re talking in less than 15 minutes you can have it whipped together!
Plus, it’s easy to customize depending on what your favorite fruits are. I love mixed berries with strawberries, raspberries, and blueberries! And, you can totally use frozen fruit!
This post was originally written in 2013 and was updated in 2021 to include new images and a few more tips. The delicious recipe stayed the same!
Why I Love This Recipe:
Okay, first of all…I love it because it’s dang good! It’s cool, creamy, and has pops of fruit mix right in! I’m a huge cheesecake fan, and this salad does not disappoint!
It’s versatile! Use whatever fruit you have on hand and customize it to your favorite flavors.
I can make it in minutes! Some people even call it “Lazy Cheesecake Salad”. Of course, you can use fresh fruit but who has time for washing and cutting fruit? Besides that when I live in the middle of nowhere I don’t always have fresh fruit hanging out in the fridge. But, I almost always have frozen berries!
This is one of my go-to fluff salads for bringing to potlucks and summer BBQs. It really is the perfect side dish for just about any grilled meat, sandwiches, or a burger. Trust me, people are going to devour it and then want the recipe!
You’ll need simple ingredients. Most of them are great items to have stocked in the freezer or pantry. But, you will need yogurt. Other than that, it’s easy to keep all the ingredients on hand.
Because I live so far from the store I’m really big on giving you some suggestions for substituting, just in case!
- Instant Pudding – Make sure it’s instant and not cook and serve. The cheesecake flavor is my favorite, but you can also use white chocolate chip, French vanilla, or plain old vanilla.
- Fruit – I almost always use frozen fruit for this recipe. If you want to use fresh that’s totally fine! See my tips below for suggestions on making this substition.
- Yogurt – Vanilla Greek yogurt is best in this recipe because it’s thicker than regular yogurt. But, if that’s what you have on hand, go ahead and use it! You can also use strawberry, raspberry, or mixed berry yogurt if you’d like. It will make the salad a pretty pink color.
- Whipped Cream – I’m not a huge fan of frozen whipped topping because it isn’t even made from cream. But, it does hold up better than freshly whipped cream in salads like this. I still use freshly whipped cream most of the time. Be sure to beat it until it’s quite stiff. Taste test to check sweetness and add sugar as needed.
STEP 1: Using a whisk, or an electric mixer, mix together dry pudding mix, yogurt, and vanilla. It might be a little bit lumpy, but they’ll work themselves out!
STEP 2: Fold in whipped cream.
STEP 3: Add frozen berries. Before adding the berries make sure they aren’t frozen in big clumps. If they are break them up with a mallet, a rolling pin, or whatever you want to use!
STEP 4: Gently fold berries into whipped cream mixture.
Tips and Tricks:
- If you’re making this salad with frozen berries you’ll want to make it ahead of time to give the berries time to thaw. That’s one of the reasons I love using frozen berries vs. fresh. There’s no last minute work with this way!
- To make with fresh fruit you can mix the pudding/whipped topping mixture ahead of time. Then mix in fresh fruit just before serving.
To use fresh berries:
- Wash, and DRY fresh berries. Slice strawberries.
- Cut strawberries in bite size pieces.
- Don’t use fresh pineapple or it will alter the texture of the cream mixture.
- Tropical – add mandarin oranges, coconut, and canned pineapple
- Add mini marshmallows
- Strawberry banana is a great flavor combo. Just be sure to add fresh strawberries and bananas just before serving so they don’t get soggy and discolored.
- Red, White, and Blue for the Memorial Day or the 4th of July. Use raspberries or strawberries, blueberries, and bananas.
- Fresh peaches (like peaches and cream)
I don’t recommend freezing berry salad because it will alter the texture of the salad. See my tips above about how to make it ahead of time.
Store this salad covered in the fridge for up to 2-3 days.
This berry salad pairs really well with so many different things! I love bringing it to potlucks!
Easy Berry Cheesecake Salad Recipe
- 32 ounces vanilla Greek yogurt
- 3.4 ounces instant cheesecake pudding mix just the dry mix
- 8 ounces whipped topping
- 1 teaspoon vanilla optional
- 4 cups mixed berries
- 1 1/2 cups mini marshmallows
- Using a whisk or electric mixer, mix dry pudding mix, yogurt, and vanilla together. The mixture might still have a few small lumps. That's okay. They'll themselves out.
- Gently fold in whipped topping.
- Make sure berries aren't frozen in a big clump. If they are break them up. Then add to cheesecake mixture and gently fold. If you quickly fold the berries the salad will stay mostly white. The longer you fold and stir the berries will turn the salad a pink color and the berries will break down into smaller pieces. Either way is okay. It's totally up to you!
- Refrigerate the salad for at least an hour to allow the berries to completely thaw. Then serve!