How to Make Fruit Salad Cheesecake – A Crowd-Pleasing Treat

This Fruit Salad Cheesecake brings together the refreshing sweetness of a fruit salad with the creamy indulgence of cheesecake. It’s a no-bake dessert that’s lighter, easier, and perfect for warm-weather entertaining or when you want a guilt-free treat that still feels special.

Why You’ll Love This Recipe

Creamy & Refreshing: The best of both worlds—light creaminess paired with fresh fruit.
No Baking Required: Comes together easily without turning on the oven.
Perfectly Balanced: Naturally sweet, slightly tangy, and ultra-satisfying.
Customizable with Your Favorite Fruits: Choose what’s in season or what you love most.

Ingredients

For the Crust:

• 1 cup graham cracker crumbs (or almond flour for a lower-carb option)
• 2 tbsp melted light butter or coconut oil
• 1 tbsp honey or sugar-free maple syrup

For the Cheesecake Layer:

• 8 oz light cream cheese, softened
• 1/2 cup non-fat Greek yogurt
• 1/4 cup powdered erythritol (or sweetener of choice)
• 1 tsp vanilla extract
• 1 tbsp lemon juice

For the Fruit Salad Topping:

• 1/2 cup strawberries, diced
• 1/2 cup pineapple chunks
• 1/2 cup blueberries
• 1/2 kiwi, sliced
• Optional: 1 tbsp sugar-free jam thinned with water for a glossy finish

Instructions

Make the Crust:

• In a medium bowl, mix graham cracker crumbs, melted butter, and honey until well combined.
• Press the mixture into the bottom of a springform pan or pie dish.
• Chill in the fridge while you prepare the filling.

Prepare the Cheesecake Layer:

• In a large bowl, beat the cream cheese until smooth.
• Add Greek yogurt, sweetener, vanilla, and lemon juice. Mix until fully combined and creamy.
• Spread the mixture evenly over the chilled crust.
• Return to the fridge and let set for at least 4 hours or overnight.

Add the Fruit Topping:

• Arrange your choice of fresh fruit on top of the cheesecake.
• If desired, brush lightly with thinned jam to add a glossy, fresh-from-the-bakery finish.

Slice & Serve:

• Use a sharp knife to cut clean slices.
• Serve chilled and store leftovers in the refrigerator for up to 3 days.

Nutritional Information (Per Slice, Approximate)

• Calories: 150
• Carbs: 12g
• Protein: 6g
• Fat: 8g
• Fiber: 2g
• Sugar: 5g

Tips for Success

• Let It Chill Fully: The cheesecake layer needs time to firm up, so don’t skip the chilling step.
• Use Fresh, Ripe Fruit: Fresh fruit makes a big difference in flavor and presentation.
• Make It Ahead: This dessert stores well, making it a perfect make-ahead option for gatherings.
• Use a Springform Pan: For clean, picture-perfect slices.

Why This Recipe Works

• Flavor Meets Freshness: The creamy cheesecake balances beautifully with the sweet-tart fruits.
• Lighter Alternative: With less sugar and more protein, it’s a treat you can feel good about.
• Crowd-Pleaser: A stunning presentation that always impresses guests.

Fruit Salad Cheesecake is your go-to recipe for a light, refreshing, and flavorful dessert that doesn’t require an oven. Whether you’re serving it at brunch, a summer party, or just treating yourself, it’s a wholesome indulgence everyone will love.