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Berry Cheesecake Salad

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close up shot of a bowl of Berry 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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Table of Contents
  1. Berry Cheesecake Salad Ingredients
  2. How to Make This Berry Cheesecake Salad Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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.

Our ambrosia salad and cherry fluff salad are two more sweet dishes that are always welcome on a potluck table.

close up shot of a spoonful of Berry Cheesecake Salad

Berry Cheesecake Salad Ingredients

Berry Cheesecake Salad raw ingredients that are labeled

You’ll need:

  • 4 cups (2-pound package) fresh strawberries, rinsed hulled, and quartered
  • 1 cup (6-ounce package) fresh blueberries, rinsed
  • 1 cup (6-ounce package) fresh blackberries, rinsed and cut in half or quartered
  • 8 ounces cream cheese, room temperature
  • ¼ cup granulated sugar
  • 2 (5.3-ounce cups) of mixed berry Greek yogurt (NOT sugar-free), stirred if using the fruit on the bottom variety (I used Chobani brand)
  • 1 cup heavy whipping cream, very cold
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract

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 very large, 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 the 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, just give the yogurt a quick mix to incorporate all the fruit before adding it to the cream cheese. I know there are dairy substitute yogurts available, so I just suggest that you stick with a brand that you would 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 when you want to make this berry cheesecake salad, 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

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 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.

cleaned fruit placed on a paper lined pan

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 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.

vanilla and powdered sugar blended into the heavy cream in a bowl

STEP THREE: In a large 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.

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.

yogurt added to the cream cheese and sugar in a bowl

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.

whipping cream folded into the cream cheese mixture

STEP FIVE: 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. 

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 2 hours before serving.

salad topped with fresh fruit

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 along with some shortcake biscuits or individual shortcake sponge cakes for a delicious light dessert.

Storage

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.

overhead shot of a bowl of Berry Cheesecake Salad topped with fruit

This berry cheesecake fruit 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 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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close up shot of a bowl of Berry Cheesecake Salad

Berry Cheesecake Salad

5 from 1 vote
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
  • 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)
  • 1 cup heavy cream, very cold
  • ¾ cup powdered sugar
  • 1 teaspoon vanilla extract

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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