This cheesecake fruit salad is awesome for a side at a potluck or BBQ or even as a dessert! Plus it’s so easy it’s foolproof! The perfect summer salad!
Ummmmm I could eat this berry cheesecake salad recipe for the rest of my life and die happy. Seven years ago we posted this recipe and I’ve been waiting all winter for berry season to hit so we could bring this recipe back to the front for everyone to enjoy.
It’s sweet deliciousness. It seems a little wrong to take all of those healthy berries and turn them into a calorie fest with everything you put in this dish, but guess what, WORTH IT!!
Seriously, you should all make this on a perfect sunny day and eat outside with the family. Or maybe take it to a BBQ so everyone can ask you what the amazing recipe is.
Cheesecake Fruit Salad Ingredients
This fruit salad recipe is so versatile. I’m going to list out the ingredients that we love, but know from the start that you can totally swap out different fruits or flavors of yogurt. Here is what you will need:
- Instant Cheesecake Pudding: You want just the pudding powder to add that yummy cheesecake flavor.
- Cool Whip: adds sweetness and creaminess
- Strawberry Yogurt: adds more fruity flavor and creaminess to the salad
- Bananas: cut into 1/2 inch slices
- Strawberries: stem removed and sliced
- Raspberries: left whole but rinsed
- Optional: Blueberries, Blackberries, Peaches, Cherries or Grapes
- Graham Crackers: If you really want to make this salad taste like a true cheesecake, add crushed up graham cracker.
PRO TIP: After trying many different combinations of fruit in this recipe, I’ve decided my favorite concoction is fresh bananas, fresh strawberries, fresh blueberries, fresh raspberries and fresh blackberries. So fresh! Haha!
The measurements for each ingredient can be found in the recipe card at the end of this post.
How to Make Cheesecake Fruit Salad
One of my favorite things about this side dish is that it couldn’t be easier! Just two quick steps and you have a delicious fruit salad.
- In a large bowl, mix the pudding powder, whipped topping and yogurt together.
- Add the fruit and carefully fold it into the creamy cheesecake mixture. Then let it chill in fridge until it’s ready to serve (at least 30 minutes).
These instructions can also be found in the recipe card below where you can also print or save the recipe.
Watch How This Fruit Salad is Made…
Welcome to the weekend, my friends! The storms in Ohio have been almost non-stop this week, but there are plenty of signs that spring is on the way. It’s looking beautiful and green all around us these days. (Technically, it’s green everywhere that isn’t currently muddy or flooded, but I’m looking for the blessing in all the rain this week.)
If you’ve never lived somewhere without changing seasons, the wonder of it all is likely not something you notice. But having lived most of my life in the Southwest, I don’t take the different seasons for granted. I love each one so much (yes, even mud season) and I’m looking forward to the crisp mornings, warmer days, and beautiful flowers that spring always brings.
ON THE BLOGS THIS WEEK: Skip the store-bought spice mixes and stir together a batch of homemade Cajun seasoning! Cajun seasoning is a blend of herbs and spices often used to add a kick to dishes running the gamut from popcorn to veggies to meat! Most of your favorite Cajun-style recipes likely call for some version of a Cajun seasoning mix.
Steak bites are a weeknight mainstay of our meal-planning rotation. And these Cajun Steak Bites have just enough kick to please both my spice lovers and less adventurous eaters.
Tender chicken, salsa, green chile, and black beans are simmered together in the crock-pot and then scooped into warm tortillas to create the easiest, tastiest, salsa chicken tacos and burritos. Salsa Chicken is also tasty when served over rice, wrapped in tortillas, or tossed into a salad.
Dive into this timeless combination of flavors with savory chicken, gooey mozzarella, and marinara sauce, nestled in tender-crisp squash, and topped with toasted bread crumbs. Chicken Parmesan Zucchini Boats are a big hit!
Creamy, buttery, Cheesy Mashed Potatoes are what food dreams are made of. I suggest making extra, to avoid arguments over who gets seconds.
Soft, tender cookies filled with bursting blueberries and topped with a tangy sweet lemon glaze, these Lemon Blueberry Cookies have been an enormous hit with everyone who tries them.
Apple Crisp Ice Cream, the name alone sounds pretty amazing, doesn’t it? That’s before I tell you that this ice cream is made with the creamiest of homemade vanilla ice creams, then completely loaded with bits of cinnamon sweet baked apples, and crunchy streusel topping.
What I’m CRAVING: Do you remember Pillsbury’s Orange Rolls? (Are they still a thing?) Oh, how I us
Another week of delicious recipe that you don’t have to plan! Here is your weekly menu plan! How is April already half way over?
READ: Weekly Menu Plan – Apr. 8 to Apr. 14
Apple Crisp Ice Cream, the name alone sounds pretty amazing, doesn’t it?
That’s before I tell you that this ice cream is made with the creamiest of homemade vanilla ice creams, then completely loaded with bits of cinnamon sweet baked apples, and crunchy streusel topping.
There is nothing about this ice cream that I did not love. (Except perhaps the fact that I ate way too much of it.)
The idea for this ice cream popped into my mind a few weeks ago. I tried a couple of different versions using the same ingredients, but not with a real apple crisp. They lacked the authentic apple crisp flavor I wanted.
Apple Crisp Ice Cream
I finally caved and decided to bake an actual apple crisp just for the ice cream. As soon as my apple crisp finished cooling last week, I was chopping it into bits and folding it into this ice cream.
I don’t know when I’ve been more excited about an ice cream recipe. (Spoiler alert – that excitement was fully justified.)
I initially thought of this recipe as “sacrificing” an apple crisp for the ice cream, but after one bit
As the winter is starting to melt away we make recipes that scream spring like this quick and easy lemon orzo with Parmesan and peas.
We toast the orzo first to give it a delicious nutty flavor, and then add minced garlic for boldness. The orzo is then cooked with chicken broth and then we add peas, lemon and fresh thyme. It is a bright dish that is the perfect transition into spring!
The Beauty of Garden Produce
There’s truly nothing better than fresh garden produce. I didn’t understand this as a child and I don’t know that many people have experienced true farm to table even today. Mom and Dad would harvest the garden with all of us kids at the end of summer, but for me it was the excitement of fresh corn, homemade raspberry jam, and making boats to float in our mudroom sink made out of hollowed out cucumbers, while Mom and Dad were anxious to cut open a juicy tomato, sprinkle it with a little salt and savor every bite.
I’m not kidding. I did not get that. I still don’t eat a tomato like an apple. Do you?
I have gained such an appreciation for food that you’ve labored over. It’s a fact: fresh picked tastes better.
Unfortunately, it’s not time for fresh peas but when they are ready we will be shelling them for this quick and easy lemon orzo with parmesan and peas. We often eat this as a main dish (check our our ham version for a main dish), but it’s wonderful and light so it makes a great healthy side dish as well.
What is Orzo?
I love this question; it’s so satisfying to see people’s reactions when they learn that orzo isn’t a grain, despite the fact that it looks like one. Spoiler: orzo is actually a flat, rice-shaped pasta that’s great in soups, salads, or enjoyed as is.
How is Orzo Different from Rice?
Although orzo can be cooked like rice and has similar nutritional information, it cooks up in about half the time. This is the number one reason why I love cooking with orzo. Well, that and the fact that I like the shape. And it tastes really good, especially when you toast it first. Okay, there are a lot of reasons why I love orzo.
Is Orzo Healthier Than Rice?
Orzo has higher protein and fiber content than rice, but orzo has slightly higher carbohydrates per serving. Because orzo is higher in protein and fiber, it will help you feel fuller for longer which can help with weight loss.
Tips on How to Cook Orzo
Like I mentioned above, you can cook orzo like pasta, boiling it in liquid, which works well if you’re serving it in soup because you can