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…
Happy 4th of July!! We are bringing out all the summer recipes with a few other classics sprinkled in between. Let us handle your weekly menu plan for the week!
READ: Weekly Menu Plan – Jul. 1 to Jul. 6
Raspberry Lemon Bars – These are the best raspberry lemon tart bars ever and you’ll just go crazy over the sweet tart crust! We can’t stop eating these bars!
The combination of raspberry and lemon together in desserts is one of my faves! Our raspberry lemon cheesecake bars, lemon raspberry bars, and our lemon raspberry donuts all feature this spectacular flavor combination.
I loved the strawberry version so much I just had to do a raspberry. And the tart dough! You guys, it’s like heaven and because you make it in a pan you don’t have to stress about making it all pretty. These raspberry lemon tart bars are my new favorite treat and I’m totally going to force them on you too. You’re welcome.
I am all about bar dessert recipes. Brownies are wonderful, cookies are delicious but I love a good bar. Key Lime Bars, Peaches N Cream Crumble Bars, raspberry lemon bars… You guys, the list is endless for me, but the real key for me is actually the crust.
What Do I Need to Make Raspberry Lemon Bars?
Besides the fresh raspberries and lemon, most of the ingredients needed will be items you already have in the pantry or fridge. You’ll need a few ingredients for the buttery shortbread crust and a few more for the creamy lemon raspberry filling. Here is what you’ll need:
For the Crust
- Buttermilk
- Egg Yolks
- Vanilla
- All-Purpose Flour
- Powdered Sugar
- Salt
- Butter
For the Filling
- Raspberries
- Sugar
- Eggs
- Sugar
- All-Purpose Flour
- Fresh Lemon Juice and Zest
The measurements for all of the ingredients can be found in the recipe card down below.
How Long Should Lemon Bars Cool Before Cutting?
After baking, lemon bars need time to finish setting up, so they need to cool completely to room temperature before cutting. You’ll be tempted to cut right into them because they smell so good, but be patient! They will be much better after they cool!
Why are My Lemon Bars Runny?
Runny lemon bars usually mean that they need to bake longer. Before removing the baking pan from the oven, give the pan a little shake and there should only be a little jiggle in the middle of the bars. If the bars start to brown too much on top, place a piec
Strawberry crisp gets a little tropical glow up with a buttery, coconut studded, brown sugar crisp layered over an abundance of fresh strawberries. When summer strawberries are everywhere at their peak, you positively must try it!
Strawberry Crisp Recipe
There aren’t many recipes that scream summer quite as effectively as a strawberry crisp recipe. I bet if you think about it hard enough, you can even smell fresh strawberries in your mind.
Our recipe for strawberry crisp is a classic with a twist. The bubbling layer of fragrant, juicy strawberries is topped with a brown sugar crisp that gets a little extra boost in the chewy and crispy department from sweetened, shredded coconut.
This easy crowd pleaser had my husband, kids, and our friends all raving about it. If you don’t happen to be the fans of coconut that we are, you can swap it out with an additional ½ cup of oats and ½ cup of flour. The crisp works works well both ways.
Strawberry Crisp
This strawberry coconut crisp is delightful whether made with all-purpose flour and regular oats or gluten-free flour and gf oats. It’s one of the easiest desserts to make gluten free!
To make this berry crisp recipe, you’ll need the following ingredients:
- fresh strawberries
- oats
- flour (or a gluten-free flour such as brown rice or oat flour)<
It’s time to take your average side dishes to the next level with this cheesy baked zucchini gratin! It’s creamy and packed full of zucchini, yellow squash, spinach and gruyere cheese.
Summertime means fresh fruits and vegetables from the garden! It’s the best! But come the end of summer, we are usually zucchini’d out. Anyone else? You can only have sauteed or steam zucchini so many times. That’s why we have the best zucchini bread, chocolate zucchini muffins, and zucchini cupcakes on the blog too. If you want more savory options, this baked zucchini gratin is phenomenal! Ooh, and our Mexican zucchini boats too!
I was watching a little Ina Garten one evening waiting for Cade to get home and I NEVER watch tv so I was totally excited to be soaking in a little inspiration. Ina (like we’re on first name basis) was cranking out a little zucchini and rice dish and I have been making my own low carb version ever since.
Ingredients for Zucchini Au Gratin
You will need a few veggies, a couple of fresh herbs, two kinds of cheese, and a few other ingredients to make this delicious vegetable side dish. Here is your grocery list:
- Butter: adds flavor and keeps the veggies from sticking to the pan
- Olive Oil: cooks all the veggies before baking
- Zucchini: sliced thin
- Yellow Squash: sliced thin
- Shallot: adds flavor, if you don’t have a shallot, a yellow or white onion can be used instead
- Garlic: adds flavor
- Spinach: adds texture, nutrients and color
- Fresh Thyme: adds flavor, freshness
- Fresh Parsley: adds flavor, freshness
- Nutmeg: this might be surprising, but trust me…it adds a little pop of flavor
- Lemon Juice: adds a flavor pop, and cuts through the richness
- Salt and Black Pepper: adds flavor
- Eggs: acts as a binder to hold the casserole together
- Heavy Cream: adds richness
- Gruyere: adds such great flavor and makes the dish so gooey
- Parmesan: adds salty flavor and golden crispy topping
The measurements for each ingredient can be found in the recipe card down below.
How to Make Summer Squash Gratin
You don’t want a side dish that is super complicated, especially for during the summer. This recipe is so easy, which is exactly what you want! You can even make it a day ahead and pop it into the oven right before your dinner. Here are the basic steps:
- Preheat the oven.