Grape Salad

Grape Salad is a classic easy potluck dessert that tastes like part fruit salad and part cheesecake with a crunchy brown sugar pecan topping.

This recipe is a classic throwback American comfort food dessert recipe like Watergate Salad, Ambrosia Salad and Frog’s Eye Salad. A little less healthy (but not too unhealthy!) than your classic Fruit Salad, this is a still a fun family favorite you can serve this summer without heating up your oven!

Grape Salad

It feels great when fun, easy recipes come together without a lot of work. This creamy Grape Salad Recipe happens to be a classic one that you don’t need to re-invent the wheel on. It is part fruit salad, part no bake cheesecake, and part brown sugar pecan topping.

This “salad” is the perfect side dish to your easy spring and summer picnics. It keeps well if added to lunchboxes, and it’s the perfect substitute for the dreaded canned fruit cocktail.

This recipe is huge hit with the kids during Easter, sometimes served with chopped candy bars (Snickers or Mars bars), it is one of the easier desserts to serve during the holiday and you get to avoid buying Peeps (although we do love making Homemade Marshmallows).

How to Make Grape Salad

  • Wash and dry your red grapes and green grapes well, then cut them in half.
  • Combine the cream cheese, sour cream, sugar and vanilla until smooth.
  • Toss cream cheese mixture with grapes in a large bowl.
  • Top with brown sugar and chopped pecans.

The best part about this easy dessert is how quick it is. There is no baking involved so you don’t have to heat up your kitchen, and it’s just a few ingredients mixed together and tossed with some grapes. While you’ve got to try this beloved New York Cheesecake recipe, you get such fun easy cheesecake flavors from this recipe with almost none of the effort.

And if you want a second no bake easy grape dessert you HAVE to check out these Sour Patch Grapes which are a kid favorite and have been one of the most popular desserts on the site since they were posted.

More Easy Side Dishes

We have all your CLASSIC summer favorites. Skip the deli counter.

  • Potato Salad – This is your classic potato salad you grew up on.
  • Macaroni Salad – Nothing fancy, 15 minutes for the perfect macaroni salad.
  • Cole Slaw – Make this a few hours ahead, but it only takes 5 minutes to make!
  • Baked Beans – These are AWARD WINNING baked beans – multiple awards.
  • Baked Mac and Cheese – The best, cheesiest, most amazing mac and cheese ever.
  • Pasta Salad – Quick, easy, perfect pasta salad with either bottled or homemade dressing options!

Frequently Asked Questions

Why do I need to cut the grapes in half for Grape Salad?

Whole grapes are a choking hazard and also are a bit larger than a comfortable bite.

How do I prep the ingredients for Grape Salad?

Make sure your cream cheese is softened (room temperature is best) or your mixture will have lumps. I sometimes microwave it with a moist paper towel over it on half power to make sure it is not cold.

Can I lighten up this Grape Salad recipe?

Lighten the recipe by using greek yogurt or light cream cheese in place of the sour cream and whole fat cream cheese. For a lighter texture you could also whip together cream cheese and cool whip (homemade recipe) and skip the sugar.

What can I substitute for white sugar in Grape Salad?

For a deeper flavor swap honey for the white sugar.

Can I make Grape Salad ahead of time?

Do not make this salad the day before serving, the grapes will soften too much.

How to Store Grape Salad

  • Serve: Refrigerate the grape salad until serving time but add the brown sugar and pecans right before serving. Grape Salad can be served at room temperature for up to two hours.
  • Store: Store in an airtight container in the refrigerator for up to one day, but it is best served right after making.
  • Freeze: Do not freeze this salad, it will not thaw well.
Creamy Grape Salad in white bowl from top down

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Grape Salad

Grape Salad is a classic easy potluck dessert that tastes like part fruit salad and part cheesecake with a crunchy brown sugar pecan topping.
Yield 12 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 8 ounces cream cheese , softened
  • 1 cup sour cream
  • 1/3 cup sugar
  • 2 teaspoons vanilla extract
  • 2 pounds green seedless grapes
  • 2 pounds red seedless grapes
  • 1/4 cup brown sugar
  • 1/2 cup pecans , chopped

Instructions

  • Using an electric mixer, mix the cream cheese, sour cream, sugar and vanilla extract until completely smooth.
  • Add in the grapes and toss well.
  • Garnish with brown sugar and chopped pecans.

Video

Nutrition

Calories: 275kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 80mg | Potassium: 365mg | Fiber: 2g | Sugar: 35g | Vitamin A: 475IU | Vitamin C: 5mg | Calcium: 61mg | Iron: 0.8mg
Keyword: Grape Salad

Photos shared in a previous version of this post.

Grape Salad in bowl

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. I like to make it a day ahead in an 8×8 square pan and spread the pecans and brown sugar on top, refrigerate over night or several hours so the topping will meld into the salad. It is very popular in potlucks. It’s one of our Christmas salads.

  1. Nom nom!! Why do grapes taste so delicious in salads?! The brown sugar & nuts on top are a delicious bonus!