This no-bake cheesecake fruit salad is a creamy, fruity dessert with a buttery biscuit crust, fluffy cheesecake filling, colorful fresh fruit, crunchy granola, and a drizzle of honey or caramel. It’s perfect for family gatherings, parties, potlucks, and celebrations.
The recipe below is inspired by your picture, with a creamy cheesecake layer and a generous fruit topping.
Preparation
25 minutes
Chilling
3–4 hours
Servings
12–15
Difficulty
Easy
1. Ingredients
A. For the biscuit crust
- 2 cups (200 g) crushed digestive biscuits or graham crackers
- 6 tablespoons (85 g) melted butter
- 1 tablespoon sugar, optional
B. For the creamy cheesecake filling
- 16 oz (450 g) cream cheese, softened
- 1 cup (240 ml) cold heavy whipping cream
- 1 cup (240 g) thick Greek yogurt
- ¾ cup (90 g) powdered sugar, adjusted to taste
- 2 teaspoons vanilla extract
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest, optional
C. For the fresh fruit topping
Choose a colorful mixture similar to the picture:
- 1 cup (150 g) strawberries, sliced
- 1 cup (150 g) pineapple, diced
- 1 cup (150 g) green or red grapes, halved
- 1 cup (150 g) blueberries
- 2 kiwis, peeled and diced
- 1 banana, sliced just before serving
You can substitute mango, raspberries, peaches, or other seasonal fruit.
D. For the crunchy topping
- 1½ cups (120–150 g) granola
- 2–3 tablespoons honey or caramel sauce
- 2 tablespoons chopped nuts, optional
- 2 tablespoons white chocolate shavings, optional
For the closest match to your picture: use strawberries, blueberries, grapes, pineapple, kiwi, banana, crunchy granola, and a light caramel drizzle.
2. Step-by-step instructions
Step 1: Make the biscuit base
Crush the biscuits into fine crumbs. Stir in the melted butter and optional sugar until the mixture resembles damp sand.
Press firmly into the bottom of a disposable rectangular foil tray, approximately 9 × 13 inches (23 × 33 cm). Refrigerate for 15–20 minutes.
Step 2: Prepare the cream cheese
Beat the softened cream cheese with the powdered sugar and vanilla until smooth and fluffy. Scrape the sides of the bowl to remove any lumps.
Step 3: Whip the cream
In a separate chilled bowl, whip the cold heavy cream until medium-stiff peaks form. Avoid overwhipping, which can make the cream grainy.
Step 4: Combine the filling
Gently fold the whipped cream into the cream cheese mixture. Add the Greek yogurt, lemon juice, and optional lemon zest. Mix until evenly combined and creamy.
Step 5: Assemble the cheesecake layer
Spread the filling evenly over the chilled biscuit crust. Smooth the top with a spatula.
Cover and refrigerate for at least 3–4 hours, or until firm enough to hold its shape.
Step 6: Prepare the fruit
Wash and thoroughly dry the fruit. Dice the pineapple and kiwi, halve the grapes, slice the strawberries, and prepare the banana last to reduce browning.
Pat juicy fruit dry with paper towels so it does not make the cheesecake watery.
Step 7: Add the fruit and granola
Arrange the fruit over the chilled cheesecake in a colorful layer. Sprinkle granola over the top, then drizzle lightly with honey or caramel sauce.
Add the banana, granola, nuts, and chocolate shavings just before serving for the freshest look and best crunch.
3. Nutrition information
Estimated nutrition per serving, assuming 15 servings and including the crust, cheesecake filling, fruit, granola, and a modest caramel drizzle.
| Nutrient | Approximate amount |
|---|---|
| Calories | 350–450 kcal |
| Protein | 5–8 g |
| Carbohydrates | 35–50 g |
| Total fat | 20–28 g |
| Fiber | 2–4 g |
| Total sugars | 20–32 g |
Values vary according to the cream cheese, yogurt, fruit quantities, granola, and sauce used. This is a traditional cheesecake dessert rather than a high-protein recipe.
To increase protein: use high-protein Greek yogurt and replace some of the cream cheese with blended cottage cheese. You can also use a protein-rich granola, checking its nut and allergen information.
4. Complete nut information and allergy guide
Nuts are optional in this recipe. Granola may contain nuts even if you do not add any separately, so check its ingredient label.
Almonds
Add a mild, crunchy texture. They are tree nuts and can cause severe allergic reactions.
Walnuts
Provide an earthy flavor and crunch. They are tree nuts.
Pistachios
Add color and a slightly sweet, buttery flavor. They are tree nuts.
Nut-free granola alternative
Use toasted oats and puffed rice with a little honey, provided the ingredients are safe for the person eating it and are not cross-contaminated.
Is this dessert nut-free?
- The basic cheesecake filling contains no intentionally added nuts.
- The biscuit crust may contain nuts or have cross-contact warnings.
- Granola commonly contains almonds, other nuts, or seeds.
- Caramel sauce and chocolate toppings should also be checked for allergen warnings.
- If serving someone with a nut allergy, choose verified safe ingredients and use clean utensils and equipment.
5. Important tips for perfect results
- Dry the fruit well. Excess moisture can soften the filling and cause liquid to pool on top.
- Use cold whipping cream. This helps it whip properly and gives the filling a lighter texture.
- Chill before decorating. The cheesecake needs time to firm up before you add the fruit.
- Add bananas at the last minute. This helps prevent browning.
- Keep granola crunchy. Add it immediately before serving rather than during chilling.
- Don’t overfill the tray. Leave a little space at the top for fruit and sauce.
- Use a stable tray. Place a disposable foil tray on a sturdy baking sheet before filling, since foil trays can bend when lifted.
6. Frequently asked questions (Q&A)
Q1. Can I make this cheesecake fruit salad without baking?
Yes. The entire recipe is no-bake. Simply chill the crust and filling until set.
Q2. Can I make it the day before?
Yes. Prepare the crust and cheesecake filling the day before and refrigerate, covered. Add the fruit, granola, and sauce closer to serving time for the best texture.
Q3. Can I use Cool Whip instead of whipping cream?
Yes. Fold approximately 2 cups of thawed whipped topping into the cream cheese mixture. Reduce the powdered sugar if the topping is already sweetened.
Q4. Can I use canned pineapple?
Yes. Drain it very thoroughly and pat it dry. Fresh pineapple is also suitable.
Q5. Can I use regular yogurt instead of Greek yogurt?
You can, but regular yogurt is thinner and may make the filling softer. Strain it through a clean cloth or use thick Greek yogurt for a firmer result.
Q6. Why is my cheesecake filling too soft?
The cream may not have been whipped enough, the cream cheese may have been too warm, or the mixture may need more chilling time. Refrigerate it longer before adding toppings.
Q7. Can I make this without the biscuit crust?
Yes. Spread the cheesecake filling directly into the foil tray for a crustless version. It will be softer to serve, so use a spoon rather than trying to cut neat slices.
Q8. Which fruits work best?
Strawberries, blueberries, grapes, pineapple, kiwi, and banana work especially well. Mango, raspberries, and peaches are also delicious.
Q9. Can I use frozen fruit?
Fresh fruit is preferable for the topping. Frozen fruit releases liquid when thawed and can make the dessert watery. If using frozen fruit, thaw and drain it thoroughly first.
Q10. How should I store leftovers?
Cover and refrigerate at 4°C (40°F) or below. For the best quality, eat within 2–3 days. Discard any dessert left at room temperature for more than 2 hours, or more than 1 hour in temperatures above 32°C (90°F).
Q11. Can I freeze the finished dessert?
Freezing is not recommended once the fresh fruit and granola have been added. The fruit can become watery, and the filling may lose its smooth texture after thawing.
Q12. Can I make it higher in protein?
Yes. Use high-protein Greek yogurt, replace part of the cream cheese with blended cottage cheese, and select a protein-rich granola. The final protein amount depends on your exact ingredients.
Q13. Is the aluminum foil tray safe for refrigeration?
Yes. Use a food-grade tray, place it on a rigid baking sheet for support, and cover it before refrigerating. Avoid using a damaged tray or cutting directly into it with a sharp knife.
7. Serving and presentation ideas
Party-style tray
Arrange fruits in colorful clusters and drizzle the sauce in thin lines.
Individual portions
Cut chilled portions carefully or serve in dessert bowls.
Final recommendation: For the dessert in your photo, use a buttery digestive biscuit crust, a thick cream cheese and whipped cream filling, plenty of fresh colorful fruit, crunchy granola, and a light caramel drizzle. Keep the fruit and granola separate until shortly before serving so every bite stays creamy, fresh, and crunchy.
