Craving a dessert that’s easy, indulgent, and refreshingly fruity? Look no further than this Caramel Crunch Cheesecake Fruit Salad! It’s like a fluffy cheesecake met a fruit salad at a caramel sundae bar—and the result is pure magic.

Loaded with fresh fruit, creamy cheesecake pudding, whipped topping, and crunchy caramel bits, this dessert is perfect for potlucks, Easter brunch, family BBQs, or just a sweet midweek treat. Plus, it’s completely no-bake and comes together in under 30 minutes.

Ingredients (Serves 10–12)

For the Creamy Cheesecake Base:

1 block (225 g) cream cheese, softened
1 packet (96 g) instant cheesecake pudding mix
1 cup (250 ml) cold milk
1 container (225 g) whipped topping (e.g. Cool Whip), thawed
¼ cup (60 ml) caramel sauce, plus extra for drizzling

For the Fresh Fruit Mix:

2 cups (about 2 medium) green apples, diced
1 cup strawberries, hulled and sliced
1 cup red grapes, halved
1 cup pineapple chunks (fresh or well-drained canned)
1 banana, sliced (optional – add just before serving)

Crunchy Add-Ins:

1 cup caramel bits, toffee bits, or chopped caramel-filled chocolates
Optional: ½ cup chopped pecans or walnuts, toasted for extra crunch

👩‍🍳 Preparation:

1: Prepare the Cheesecake Cream Base

In a large mixing bowl, beat the softened cream cheese until smooth and creamy using a hand mixer (about 2 minutes).
Add the instant cheesecake pudding mix and cold milk, and beat on medium speed for 1–2 minutes until thickened.
Fold in the whipped topping using a spatula or wooden spoon until fully incorporated.
Drizzle in ¼ cup caramel sauce and gently swirl it through the mixture without overmixing—some caramel ribbons are delicious!
Set the bowl aside or refrigerate briefly while preparing the fruit.

2: Prepare the Fruit

Wash and chop all fruit into bite-sized pieces.
If using bananas, wait until just before serving to add them to avoid browning.
If desired, toss apples and bananas with a teaspoon of lemon juice to keep them fresh and prevent oxidisation.
In a separate large bowl, combine the apples, grapes, strawberries, and pineapple.

Tip: For best texture, pat fruit dry with paper towels to avoid excess moisture that may thin the cream base.

3: Combine the Fruit and Cream

Gently fold the cheesecake cream into the bowl of fruit.
Stir slowly to coat the fruit evenly in the fluffy cheesecake mixture.
Fold in the caramel bits, toffee pieces, or chopped caramel chocolates.
Add pecans or walnuts if using and give it one final, gentle stir.

4: Serve and Garnish

Transfer the salad into a serving bowl or trifle dish.
Drizzle extra caramel sauce over the top.
Garnish with extra fruit slices, caramel shavings, or a sprinkle of nuts for presentation.
If using bananas, stir them in right before serving to keep their colour and firmness.

🔥 Cooking Notes:

Instant cheesecake pudding mix thickens quickly—use cold milk and beat just until smooth.
For a fluffier base, beat the whipped topping before folding in.
This dish is best served chilled and same-day to maintain freshness and texture.

🍴 Serving Suggestions:

Serve in a glass trifle bowl for layered visual appeal.
Scoop into individual dessert cups and top with a caramel swirl.
Add to a dessert grazing board with brownies, cookies, and fresh fruit.
Pair with tea or sparkling cider for an elegant afternoon treat.

🧊 Storage:

Store leftovers in an airtight container in the fridge for up to 24 hours.
For best taste and texture, consume within same day as fruit can release liquid and soften.
Not freezer-friendly due to the pudding, whipped topping, and fresh fruit.

💡 Tips for Success:

Soften cream cheese fully before mixing to avoid lumps.
Always use cold milk to activate instant pudding properly.
Dry the fruit before mixing to avoid a runny salad.
Wait to add bananas and caramel bits just before serving for best texture.
Want to impress? Garnish with a caramel spiral, mint sprigs, or even crushed shortbread on top.

⏱️ Time Overview:

Prep Time: 20–25 minutes
Chill Time (optional): 30 minutes
Total Time: 25–55 minutes

Nutritional Information (Per Serving – Approximate, for 12 servings):

Calories: 270
Total Fat: 14 g
Carbohydrates: 31 g
Sugar: 22 g
Protein: 3 g
Sodium: 125 mg

FAQs:

Q: Can I make this a day in advance?

A: It’s best served the same day. You can prep the cream and chop fruit separately, but assemble just before serving to maintain texture.

Q: What if I can’t find cheesecake pudding mix?

A: Substitute with vanilla or white chocolate instant pudding and add a bit of extra cream cheese and lemon juice for a tangy “cheesecake” flavour.

Q: Can I use frozen fruit?

A: Fresh is best. Frozen fruit will release too much liquid and soften too quickly, which can affect the texture of the salad.

Q: Is this gluten-free?

A: Yes, if your caramel bits and pudding mix are certified gluten-free. Always double-check labels.

Q: Can I use homemade whipped cream?

A: Absolutely. Use 300 ml of heavy cream whipped with 2 tbsp sugar and 1 tsp vanilla for a homemade option.

Conclusion:

This Caramel Crunch Cheesecake Fruit Salad is the perfect dessert when you want something that’s cool, creamy, fruity, and crunchy—all at once. It’s a treat that satisfies your sweet tooth while still delivering the refreshing goodness of fruit. The cheesecake filling adds a decadent, tangy twist, while the crunchy caramel bits and drizzle send it right over the top.

Whether you’re hosting an Easter lunch, bringing dessert to a potluck, or just treating your family to something special, this is a recipe you’ll turn to again and again. Quick to make, easy to customise, and always a hit!

Caramel Crunch Cheesecake Fruit Salad – A Creamy, Fruity, No-Bake Dream Dessert

Author: Imili Johnson
Total Time: 25–55 minutes

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Ingredients

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