This Fall Cheesecake Fruit Salad is so easy to put together. It is the perfect easy Thanksgiving dessert that guests are sure to rave about!
Thanksgiving is just around the corner and I wanted to share another quick and easy dessert idea. I’m all about easy holiday desserts like this Easy Apple Pie and Fall Fruit Dip! You just can’t go wrong with cheesecake in fruit salad form.
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❤️ Why you’ll love this recipe
- Easy: This recipe is so easy to put together. The only baking needed is to toast the pecans for about five minutes. I feel like it really takes the fruit salad to the next level by toasting them.
- Taste: Who doesn’t like cheesecake in a fruit salad form? This fruit salad is loaded with delicious cheesecake flavor.
- Quick: You can have this fruit salad put together in fifteen minutes or less!
🥣 Ingredients needed
The complete list of ingredients and amounts can be found in the printable recipe card further below in the post.
For this recipe, you will need:
- Whipped topping: Such as Cool Whip.
- Cream cheese: Softened to room temperature.
- Instant cheesecake mix: You can usually find these near where the pudding mixes are. My box was 3.4 ounces.
- Apples: I used red apples but if you want a little tartness you can use green apples. I used two medium apples which yielded about 2 cups of chopped apples.
- Cinnamon and nutmeg: To really bring out the fall flavors.
- Pecan pieces: I recommend toasting them before adding them.
- Graham cracker crumbs: I added some graham cracker crumbs to make it really taste like a cheesecake in fruit salad form.
🍎 Variations
- You can use green or red apples, whatever your preference is.
- You can add in other fruit if you like.
- You can add more or less pecans or even leave them out if you don’t like nuts.
⏲️ Recipe instructions (step by step guide)
Begin by adding your pecan pieces to a baking sheet lined with parchment paper (not wax paper) or grease it well. Toast your pecans at 350° F for about five minutes.
Next, in a large bowl combine the cream cheese, whipped topping (Cool Whip), instant cheesecake mix, nutmeg, and cinnamon. Mix until everything is well combined and creamy.
Fold in your chopped apples. Top with pecans and graham cracker crumbs.
👩🏻🍳 Tips
- You can add in a little French Vanilla coffee creamer or a small container of vanilla yogurt if you want an even creamier fruit salad.
- I recommend taking the time to toast the pecans, it really adds a nice touch.
🥡 How to store leftovers
Store any leftover fruit salad in an airtight container in your fridge. It will be good for up to four days after making.
📋 Recipe FAQs
No, I don’t recommend freezing this. The ingredients don’t defrost well.
Yes, you can. I recommend assembling the cheesecake base then adding the apples, pecans, and graham cracker crumbs right before serving.
Other recipes you may like:
If you tried this Cheesecake Fruit Salad Recipe or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you and I’m always happy to try to answer any questions you may have!
Fall Cheesecake Fruit Salad
Ingredients
- 8 ounces whipped topping such as Cool Whip
- 8 ounces cream cheese softened to room temperature
- 1 box instant cheesecake mix about 3.4 ounces
- ¼ teaspoon cinnamon
- 1 pinch nutmeg
- 2 medium apples chopped (green or red)
- ⅓ cup pecan pieces
- ¼ cup graham cracker crumbs
Instructions
- Begin by adding your pecan pieces to a baking sheet lined with parchment paper (not wax paper) or grease it well. Toast your pecans at 350° F for about five minutes.
- Next, in a large bowl combine the cream cheese, whipped topping (Cool Whip), instant cheesecake mix, nutmeg, and cinnamon. Mix until everything is well combined and creamy.8 ounces whipped topping, 8 ounces cream cheese, 1 box instant cheesecake mix, ¼ teaspoon cinnamon, 1 pinch nutmeg
- Fold in your chopped apples. Top with pecans and graham cracker crumbs.2 medium apples, ⅓ cup pecan pieces, ¼ cup graham cracker crumbs
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