Description

A creamy, no-bake fruit salad made with a cheesecake-flavored base and fresh strawberries, blueberries, and bananas. Perfect for patriotic holidays and summer BBQs.

Ingredients

Scale

1 (8 oz) package cream cheese, softened
1 cup French vanilla creamer (or 1 cup heavy cream + 1 tsp vanilla extract)
1 (3.4 oz) package instant cheesecake pudding mix (or vanilla + lemon zest)
2 cups sliced strawberries
1 ½ cups blueberries
2 bananas, sliced + 1 tsp lemon juice
1 cup mini marshmallows (optional)
1 cup whipped topping or Cool Whip (optional)

Instructions

In a large bowl, beat the softened cream cheese until smooth and fluffy.
In a separate bowl, whisk pudding mix with creamer until thickened (about 1–2 minutes).
Add pudding mixture to the cream cheese and blend until creamy.
Toss sliced bananas in lemon juice to prevent browning.
Gently fold in strawberries, blueberries, bananas, and optional ingredients.
Chill for 1–2 hours before serving, or serve immediately.

Notes

Use fresh fruit only—frozen fruit can cause the salad to become watery.

For a keto version, use sugar-free pudding and low-carb cream cheese.

Vegan? Swap for dairy-free cream cheese and almond milk pudding.

Serve in a trifle dish, dessert cups, or popsicle molds for fun presentation.

Nutrition

Calories: 220–250 kcal
Sugar: 18g
Sodium: 160mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 26g
Fiber: 2g
Protein: 3g