This Cheesecake Fruit Salad Dressing is a creamy, sweet topping that turns an ordinary bowl of fresh fruit into a special dessert. Made with cream cheese, instant cheesecake pudding, and French vanilla coffee creamer, it has a rich cheesecake flavor and a smooth, creamy texture that pairs beautifully with all kinds of fruit.

You can gently fold the dressing into a fruit salad or serve it separately as a dip alongside a fresh fruit tray. It’s especially convenient when you’re entertaining because the cheesecake mixture can be prepared ahead and refrigerated until you’re ready to serve.

And here’s the important part: add the coffee creamer slowly! Pouring it all in at once can cause the mixture to become clumpy and difficult to smooth out. Take your time adding it a little at a time, and you’ll end up with a creamy, delicious dressing.

The dressing is also fun to experiment with. Try different pudding flavors to create completely new combinations for your favorite fruits.

4 from 1 vote

Cheesecake Fruit Salad Dressing / Dip

Course: This-That, How To…

Cuisine: American

Prep Time: 15

Cook Time: 0

Total Time: 15

Servings:

Calories: 110kcal

A creamy cheesecake-flavored fruit dressing made with cream cheese, cheesecake pudding, and French vanilla coffee creamer. Serve it folded into fruit salad or as a dip for a fresh fruit tray.

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Ingredients

8 oz cream cheese 8-ounce package cream cheese, room temperature
1 package cheesecake pudding instant cheesecake pudding, unprepared ,(3.4-ounce package
1 cup Coffee Creamer International Delight liquid, French Vanilla

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Instructions

In a medium tall bowl (I use my 8-cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up
Add the dry pudding mix. Beat until well combined. If the mixture is too thick you can add a splash of the measured creamer to loosen it up.
With the mixer on low, slowly add the remaining creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth.
In a large bowl, combine fruit.
Add the cheesecake mixture to the fruit. Gently fold cheesecake mixture into fruit. See note below.
Chill until ready to serve or serve immediately.

Notes

1. Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.

2. If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1-Cup heavy cream, ¼ cup powdered sugar and 2 teaspoons vanilla extract.

3. If you are using canned fruit be sure to drain it completely.

4. To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

5. Even though I had made a VERY large fruit salad, this makes too much dressing. We placed the fruit in our individual serving bowls and spooned how much dressing we want. Dressing needs to store covered in the refrigerator and used within a few days.

6. Dressing can also be used a fruit dip for a fruit tray.

7. Think of the options if you used chocolate pudding, banana pudding, Almond Joy pudding – a whole new set of trials for our taste buds

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Nutrition Disclaimer

Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.