Delicious Cream Cheese Fruit Salad

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Here’s my go-to cream cheese fruit salad recipe, with a smooth and creamy base, mixed with fresh fruits, and just the right amount of sweetness that makes it perfect for any gathering.

This cream cheese fruit salad is what my kids ask for at every summer picnic and backyard BBQ. I often make a double batch because it disappears so quickly, and honestly, it tastes even better the next day straight from the fridge. Who doesn’t love sneaking a spoonful for breakfast?

What Kind of Cream Cheese Should I Use?

Regular block-style cream cheese is your best bet for this fruit salad – just make sure it’s full-fat (not reduced fat) for the creamiest results. The most important thing is to let your cream cheese come to room temperature before mixing, which usually takes about an hour on the counter. If you’re in a hurry, you can cut the block into smaller cubes to speed up the softening process. While generic brands will work fine, I find that Philadelphia cream cheese tends to have the smoothest texture and best flavor, especially in no-bake recipes like this one. Just avoid using whipped cream cheese or cream cheese spread, as they have different moisture levels that could make your fruit salad too loose.

Options for Substitutions

This creamy fruit salad is super adaptable and you can make several swaps based on what you have in your pantry:

• Cream cheese: You can use Neufchâtel cheese for a lighter option, or mascarpone for an even richer taste. Greek yogurt cream cheese also works well if you’re looking to cut calories.
• Whipped topping: Instead of frozen whipped topping, try freshly whipped heavy cream (about 1½ cups cream, whipped). Just make sure to stabilize it with 2 tablespoons of powdered sugar.
• Fruits: Feel free to mix and match fresh or canned fruits. Mandarin oranges, peaches, or fresh strawberries work great. For the apple, any crisp variety like Gala or Honeycrisp will do just fine.
• Coconut: If you’re not a fan of coconut, just leave it out. Or try toasted almonds for a similar crunchy texture.
• Pecans: Any nuts work here – try walnuts, almonds, or macadamia nuts. For nut allergies, sunflower seeds make a good substitute.
• Yellow raisins: Regular dark raisins, dried cranberries, or chopped dried apricots can replace the yellow raisins. You can also skip them if you’re not a raisin fan.

Watch Out for These Mistakes While Making

The biggest challenge when making cream cheese fruit salad is preventing your bananas and apples from turning brown – toss them in a bit of lemon juice or pineapple juice right after cutting to keep them fresh and bright. A common mistake is not draining the canned fruits thoroughly enough, which can make your salad watery and dilute the creamy dressing – let them sit in a colander for at least 10 minutes, giving them a gentle shake occasionally. To achieve the perfect texture, make sure your cream cheese is truly at room temperature (about 1 hour on the counter) before mixing, as cold cream cheese will leave lumps in your dressing no matter how long you beat it. For best results, chill your fruit salad for at least 2 hours before serving to allow the flavors to blend together, but add the banana slices just before serving to maintain their best texture.

What to Serve With Cream Cheese Fruit Salad?

This sweet and creamy fruit salad makes a perfect side dish for your weekend brunch spread or potluck gathering! Since it’s already packed with fruits and has a rich cream cheese base, it pairs really well with savory breakfast items like bacon, sausage, or a classic ham and cheese quiche. For a casual brunch, serve it alongside some warm buttermilk biscuits or freshly baked muffins. If you’re bringing it to a summer barbecue, it fits right in next to grilled meats and pairs especially well with honey-glazed ham or roasted turkey.

Storage Instructions

Keep Cool: This creamy fruit salad needs to stay chilled! Pop it in an airtight container in the fridge, where it’ll stay fresh for up to 2 days. The bananas and apples might start to brown after that, but the salad is still safe to eat for another day or two.

Make Ahead: Want to prep this ahead? Mix all ingredients except the bananas and apples the day before. When you’re ready to serve, just fold in the freshly cut fruit. This keeps everything looking fresh and prevents browning. If you’re taking it to a party, pack it in a cooler with ice packs.

Serving Tip: Take the fruit salad out of the fridge about 10 minutes before serving – it tastes best when it’s still cold but not ice-cold. Give it a gentle stir before serving to redistribute the cream cheese mixture and fruits.

Preparation Time	15-20 minutes
Cooking Time	0 minutes
Total Time	75-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2200-2400
• Protein: 20-25 g
• Fat: 120-130 g
• Carbohydrates: 300-320 g

Ingredients

• 1 package (8-ounce) softened cream cheese
• 1/4 cup granulated sugar, adjust to your preference
• 1 container (12-ounce) thawed frozen whipped topping
• 1 can (15.25-ounce) crushed pineapple, drained
• 1 can (15.25-ounce) drained fruit cocktail
• 3 bananas, peeled and sliced
• 1 large jonagold apple, peeled and diced
• 1/2 cup sweetened shredded coconut
• 1/2 cup pecans, chopped
• 1/2 cup yellow raisins
• 1 jar (4-ounce) maraschino cherries, drained and split in half

Step 1: Cream Cheese and Sugar Mixture

In a large bowl, use an electric mixer to beat the cream cheese together with the sugar until you have a smooth and creamy consistency.

This forms the sweet and rich base for your fruit salad.

Step 2: Incorporate Whipped Topping

Switch the mixer to high speed and add in the whipped topping.

Continue mixing until it’s fully incorporated into the cream cheese and sugar mixture.

This will make your salad light and fluffy.

Step 3: Add and Fold in the Fruits and Nuts

Carefully fold in the pineapple, fruit cocktail, bananas, apple, coconut, pecans, raisins, and cherries.

Use a spatula and fold gently to ensure the fruit and nuts are evenly distributed throughout the creamy mixture without breaking down the fruits.

Step 4: Chill the Salad

Transfer the fruit salad to a serving bowl.

Cover it with plastic wrap or a lid and chill in the refrigerator for at least 1 hour.

This allows the flavors to meld together and the salad to firm up slightly before serving.

Step 5: Serve and Enjoy

Once chilled, remove the salad from the refrigerator and serve it cold.

Enjoy the delightful mix of creamy, fruity, and nutty textures in every bite!