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Triple Berry Cheesecake Fruit Salad

Triple berry cheesecake fruit salad with a creamy cheesecake filling folded through juicy strawberries, blueberries, and raspberries. Chilled until set, then topped with graham cracker crunch for a cheesecake-like bite in every forkful.
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Prep Time 20 minutes
Chill time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Filling
  • 8 oz cream cheese Soften to room temperature for a smooth filling.
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream Whip until stiff peaks for a light, thick texture.
Fruit
  • 2 cups strawberries Slice before mixing.
  • 2 cups blueberries
  • 2 cups raspberries
Optional Garnish
  • 1 crushed graham crackers Add right before serving to keep the crunch.
  • 1 fresh mint leaves Optional, for a bright garnish.

Equipment

  • 1 stand mixer

Method
 

Make the cheesecake filling
  1. Beat the softened cream cheese with a stand mixer until smooth, with no visible lumps. Stop and scrape down the bowl as needed for even mixing.
  2. Add powdered sugar and vanilla extract, then mix until the mixture turns creamy and cohesive. Keep mixing just until no dry sugar streaks remain.
  3. Pour the heavy whipping cream into a bowl and whip to stiff peaks until the cream holds strong ridges. This should look thick and glossy when you lift the whisk.
  4. Fold the whipped cream into the cream cheese mixture until fully combined and fluffy. Fold gently so the filling stays light rather than deflating.
Fold in the berries and chill
  1. Add the strawberries, blueberries, and raspberries to the cheesecake filling. Distribute the fruit evenly so every scoop includes berries.
  2. Gently fold until the fruit is evenly coated with the cheesecake filling. Use slow strokes to avoid crushing the berries.
  3. Refrigerate the fruit salad for at least 30 minutes to let it thicken slightly and chill through. Cover to prevent drying out.
Garnish and serve
  1. Before serving, garnish with crushed graham crackers for a crunchy top layer. Add fresh mint leaves if using, for a pop of color.

Notes

Pro tip: For clean slices and less juice, slice strawberries right before mixing and pat very wet fruit dry. Refrigerate leftovers in an airtight container for up to 3 days (best texture within 1–2 days); freezing is not recommended. For a lighter option, use whipped topping made with lower-fat cream cheese and light heavy whipping cream, but expect a slightly softer set.