October 25, 2023
Review RecipeBerry Cheesecake Salad
This berry cheesecake salad is packed with sweet fruit and a creamy cheesecake mixture that will have you dreaming of spring.
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You are going to love this berry cheesecake salad with all its creamy texture and fresh juicy berries. This dessert salad has a delightful cheesecake flavor that will make you think of spring and going berry picking.
Berry Cheesecake Salad Ingredients
This berry cheesecake salad is a fluff dessert salad, with cream cheese providing richness and Greek yogurt adding a slight tanginess.
The combination of strawberries, tart blueberries, and raspberries creates a burst of fruity freshness.
You’ll need:
- 4 cups (2-pound) package of fresh strawberries, rinsed, hulled, and quartered
- 1 cup (6-ounce) package of fresh blueberries, rinsed
- 1 cup (6-ounce) package of fresh blackberries, rinsed and cut in half or quartered
- 1 cup of heavy whipping cream, very cold
- 1 teaspoon of vanilla extract
- ¾ cup of powdered sugar
- 8 ounces of cream cheese, room temperature
- ¼ cup of granulated sugar
- 2 (5.3-ounce) cups of mixed berry Greek yogurt (NOT sugar-free), stirred if using the fruit on the bottom variety
PRO TIP:
This recipe calls for homemade whipped cream. You can use a thawed 8-ounce container of store-bought Cool Whip whipped topping or our homemade stabilized whipped cream in its place.
If you use this substitute, you would omit the heavy cream, powdered sugar, and vanilla extract from the recipe.
Substitutions And Additions
BERRIES: You can use any combination of berries you like. Raspberries are a great addition. Just keep the proportions the same.
Note that if you are using wild blackberries, they are much smaller in size and don’t need to be cut in half or quarters.
The same goes for your strawberries; if they are enormous, you will need to cut them smaller than just quartering them.
If they are on the small side, just cut them in half. The goal is to keep the berries in easy bite-size pieces.
YOGURT: I used a mixed berry Greek-style yogurt with fruit on the bottom for this simple recipe.
You can substitute that with strawberry or even French vanilla or vanilla bean yogurt.
I highly suggest that you use a thick-style yogurt like the Greek or Icelandic versions that are available.
If it is the fruit on the bottom kind, give the yogurt a quick mix to incorporate all the fruit before adding it to the cream cheese.
There are dairy substitute yogurts, so I suggest that you pick a brand that you enjoy eating normally and make sure it is thick and not thin, like a traditional yogurt cup.
FROZEN BERRIES: If fresh berries are not in season, you can substitute two (12-ounce bags) of frozen mixed berries for the fresh berries in this delicious recipe.
You will need to thaw the frozen fruit first and drain as much of the juices off before adding them to the cheesecake mixture.
How To Make This Berry Cheesecake Salad Recipe
We’ll show you how to combine all of the creamy ingredients with the berries to create this irresistible salad.
STEP ONE: Prepare your fresh fruit by rinsing it under cold water, slicing it, and then transferring it to paper towel-lined plates.
This allows any excess moisture to be absorbed by the paper towels and not thin out the cheesecake mixture when the fruit gets mixed in.
Reserve in a small bowl a half cup of strawberries, a quarter cup of blueberries, and a quarter cup of blackberries.
These will be used to garnish the top of the berry cheesecake salad. Set aside.
STEP TWO: In a medium mixing bowl, add the very cold heavy cream and beat on medium-low with a hand mixer for 2 minutes.
Add the vanilla extract and powdered sugar.
Continue to beat on high for an additional two minutes or until your whipped cream has stiff peaks and holds its shape. Set aside.
STEP THREE: In a large bowl, beat together the cream cheese and granulated sugar with a handheld mixer on medium speed for two minutes or until smooth and fluffy.
Add the mixed berry Greek yogurt and beat for an additional 30 seconds to 1 minute. You want a nice smooth cream cheese mixture.
OUR RECIPE DEVELOPER SAYS
Make sure the cream cheese is at room temperature so that you don’t end up with lumps in your creamy cheesecake mixture.
STEP FOUR: Add the reserved homemade whipped cream to the cream cheese mixture.
Using a wooden spoon or spatula, very gently fold together the whipped cream into the cream cheese until there are no streaks of whipped cream remaining.
STEP FIVE: Add all the prepared fresh berries to the cheesecake mixture, except for the small bowl of reserved berries for garnish.
Very gently fold the berries into the cheesecake mixture.
PRO TIP:
Be very gentle when mixing in the delicate berries and be sure not to smash the berries as you are combining them with the cheesecake mixture.
STEP SIX: Transfer the berry cheesecake salad to a large serving bowl, top with the reserved fresh berries, and chill for two hours before serving.
How To Serve
This berry salad is a refreshing salad that is a welcome addition to any special event.
Serve it as the perfect side dish at a brunch for a bridal, baby shower, or summer potluck.
It can also be served with some shortcake biscuits or individual shortcake sponge cakes for a delicious light dessert.
Our ambrosia salad and cherry fluff salad are two more sweet dishes that are always welcome on a potluck table.
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Storing This Berry Cheesecake Fruit Salad
We’ve got you covered with some handy storage tips to ensure your salad stays as fresh and tasty as when you first made it.
MAKE AHEAD: Prepare the salad following the recipe instructions.
Once your salad is ready, cover it tightly with plastic wrap or place it in an airtight container and refrigerate.
Your salad can be made up to 24 hours in advance, ensuring that the flavors meld beautifully.
IN THE FRIDGE: You will want to serve your summer berry cheesecake salad cold.
You can store this berry cheesecake salad in the refrigerator in an airtight container for up to 72 hours.
You will want to be mindful that the longer it sits, the more the berry juices will seep into the cheesecake mixture.
IN THE FREEZER: We do not recommend freezing this cheesecake berry salad as the cream cheese will become watery and the berries mushy.
Why We Love This Recipe
CREAMY INDULGENCE: This salad combines the lusciousness of cheesecake with the freshness of berries, creating a dessert that’s the best of both worlds.
VIBRANT AND FRESH: The mix of strawberries, blueberries, and raspberries brings vibrant colors and a burst of fruity freshness to the table.
CROWD-PLEASER: This berry cheesecake salad is a hit at gatherings and potlucks. Its unique combination of flavors and textures makes it a dessert that everyone will remember and request again.
This berry cheesecake salad is a creamy mixture that is the perfect combination of delicious berries and fluffy whipped cream, yogurt, and cheesecake. It is a light and sweet choice for a dessert or side dish.
Frequently Asked Questions
What are the best kinds of berries to use in this recipe?
You can use any berries that you have available to you in this summer’s cheesecake berry salad.
Can I use frozen berries in this salad?
If you don’t have fresh berries available to you, you can use frozen berries instead in this mixed berry cheesecake salad. Let them thaw and drain as much excess juice as you can before adding them to the salad.
Can I freeze this salad?
We don’t recommend freezing this berry cheesecake salad recipe as the berries will become mushy and the cream cheese will become watery when thawed.
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Berry Cheesecake Salad
This berry cheesecake salad is packed with sweet fruit and a creamy cheesecake mixture that will have you dreaming of spring.
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings 16 servings
Ingredients
- 4 cups fresh strawberries, rinsed hulled, and quartered
- 1 cup fresh blueberries, rinsed
- 1 cup fresh blackberries, rinsed and cut in half or quartered
- 1 cup heavy cream, very cold
- 1 teaspoon vanilla extract
- ¾ cup powdered sugar
- 8 ounces cream cheese, room temperature
- ¼ cup granulated sugar
- 10.6 ounces mixed berry Greek yogurt (NOT sugar-free), stirred if using the fruit on the bottom variety (I used Chobani brand)
Instructions
- Prepare your fresh fruit by rinsing it under cold water, slicing it, and then transferring the prepared fruit to paper towel-lined plates. This allows any excess moisture to be absorbed by the paper towels and not thin out the cheesecake mixture when the fruit gets mixed in. Reserve in a small bowl ½ cup strawberries, ¼ cup blueberries, and ¼ cup blackberries. These will be used to garnish the top of the berry cheesecake salad. Set aside.
- In a medium mixing bowl, add the very cold heavy cream and beat on medium-low, with a handheld mixer, for 2 minutes. Add the vanilla extract and powdered sugar and continue to beat on high for an additional 2 minutes or until your whipped cream has stiff peaks and holds its shape. Set aside.
- In a large mixing bowl, beat together the room-temperature cream cheese and granulated sugar with a handheld mixer on medium speed for 2 minutes or until smooth and fluffy. Add the mixed berry Greek yogurt and beat for an additional 30 seconds to 1 minute. You want a nice smooth cream cheese mixture.
- Add the reserved homemade whipped cream to the cream cheese mixture. Using a wooden spoon or spatula, very gently fold together the whipped cream into the cream cheese until there are no streaks of whipped cream remaining.
- Add all the prepared fresh berries to the cheesecake mixture, except for the small bowl of reserved berries for garnish, and very gently fold the berries into the cheesecake mixture. Be sure not to smash the berries as you are mixing them into the cheesecake mixture.
- Transfer the berry cheesecake salad to a large serving bowl, top with the reserved fresh berries, and chill for 2 hours before serving.
Notes
- This recipe calls for homemade whipped cream. You can use a thawed 8-ounce container of store-bought Cool Whip whipped topping or our homemade stabilized whipped cream in its place. If you use this substitute, you would omit the heavy cream, powdered sugar, and vanilla extract from the recipe.
- Make sure the cream cheese is at room temperature so that you don’t end up with lumps in your creamy cheesecake mixture.
- Be very gentle when mixing in the delicate berries and be sure not to smash the berries as you are combining them with the cheesecake mixture.
Nutrition
Calories: 167kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 38mg | Sodium: 61mg | Potassium: 137mg | Fiber: 1g | Sugar: 13g | Vitamin A: 456IU | Vitamin C: 24mg | Calcium: 55mg | Iron: 1mg
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Comments
Morgan says
This is a classic treat in our family – fresh and delicious!
Sandi says
Everything looks so lovely
So ready to make this asap
Thanks for the share ๐ฅฐ
Lynne says
Yum! This looks so fresh, creamy, and full of flavor! I am excited to feature your recipe at this week’s Tuesday Turn About Link Party. Thank you so much for sharing!