Blueberry Cheesecake Salad

Rich, creamy, and tangy, this luscious blueberry cheesecake salad is guaranteed to tantalize your taste buds.

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Is there anything more indulgent than a big bowl of creamy blueberry cheesecake salad? This vintage salad might just be impossible to resist with its fluffy texture, sweet flavor, hints of lemon, and pops of blue from the juicy blueberries. 

Blueberry Cheesecake Salad Ingredients

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You’ll need:

• 8-ounce block of cream cheese, softened to room temperature
• 1 teaspoon lemon zest (plus additional for garnish)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• ½ cup powdered sugar
• 8 ounces extra-creamy Cool Whip whipped topping, thawed
• 3 cups (1 pound container) fresh blueberries, rinsed and patted dry, divided into 2¾ cups and ¼ cup

PRO TIP:

One medium-sized lemon will yield more than enough zest and juice for this blueberry cheesecake salad with cream cheese recipe.

Substitutions and Additions

BLUEBERRIES: Fresh blueberries are best for this blueberry cream cheese salad recipe. Frozen blueberries that have been thawed give off too much moisture and will turn your cream cheese mixture a shade of purple.

WHIPPED TOPPING: You can substitute a standard whipped topping for the extra creamy, or even a homemade stabilized whipped cream for this delicious salad.

How to Make This Blueberry Cheesecake Salad Recipe

STEP ONE: In a large mixing bowl, beat the softened cream cheese with a handheld mixer on medium speed for 1-2 minutes or until no lumps remain.

STEP TWO: Add the lemon zest, lemon juice, vanilla extract, sour cream, and powdered sugar to the beaten cream cheese. Beat for an additional 1-2 minutes or until smooth and creamy.

STEP THREE: Gently fold the extra-creamy whipped topping into the cream cheese mixture until evenly combined.

STEP FOUR: Add 2¾ cups of fresh blueberries to the cream cheese mixture. Very carefully fold the blueberries into the cream cheese mixture, making sure not to burst any of the blueberries.

STEP FIVE: Transfer to a serving bowl and garnish with the remaining ¼ cup of blueberries and an additional sprinkle of lemon zest.

STEP SIX: Cover the bowl with plastic wrap and chill the blueberry cheesecake salad in the refrigerator for at least 1 hour.

How To Serve

A tasty dessert, this blueberry cheesecake salad would be a delightful addition to any special event or meal. Serve this vintage salad with a refreshing glass of raspberry iced tea or strawberry lemonade to wash it down.

Fluffy cheesecake recipes are always welcome as a side dish or dessert at any backyard BBQ or potluck. Our cherry fluff and lemon fluff are two more yummy flavors to try.

Storage

IN THE FRIDGE: This blueberry salad is best served chilled. You can make this up to 8 hours ahead of time and keep it chilled until ready to serve. Leftovers of this blueberry cheesecake salad can be stored in a covered container for up to 3 days.

IN THE FREEZER: We don’t recommend freezing this easy dessert recipe.

This insanely tasty blueberry cheesecake salad is sure to wow you with its delicious blueberry flavor from the fresh berries. The combination of whipped cream, cream cheese, and lemon in this light dessert is just the thing to delight your taste buds.

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Blueberry Cheesecake Salad

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Rich, creamy, and tangy, this luscious blueberry cheesecake salad is guaranteed to tantalize your taste buds.

Prep Time 5 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 4 cups

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Ingredients

  

1x2x3x

• 8 ounces cream cheese, softened to room temperature
• 1 teaspoon lemon zest, plus additional for garnish
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¼ cup sour cream
• ½ cup powdered sugar
• 8 ounces extra-creamy whipped topping, thawed
• 3 cups fresh blueberries (rinsed and patted dry, divided into 2¾ cups and ¼ cup)

Instructions

 

• In a large mixing bowl, beat the softened cream cheese with a handheld mixer on medium speed for 1-2 minutes or until no lumps remain.
• Add the lemon zest, lemon juice, vanilla extract, sour cream, and powdered sugar to the beaten cream cheese. Beat for an additional 1-2 minutes or until smooth and creamy.
• Gently fold the extra-creamy whipped topping into the cream cheese mixture until evenly combined.
• Add 2¾ cups of fresh blueberries to the cream cheese mixture. Very carefully fold the blueberries into the cream cheese mixture, making sure not to burst any of the blueberries.
• Transfer to a serving bowl and garnish with the remaining ¼ cup of blueberries and an additional sprinkle of lemon zest.
• Cover the bowl with plastic wrap and chill the blueberry fluff in the refrigerator for at least 1 hour.

Notes

• One medium-sized lemon will yield more than enough zest and juice for this blueberry fluff with cream cheese recipe.
• Make sure your cream cheese is at room temperature, so you don’t end up with lumps in your creamy blueberry mixture.
• Be sure that after you rinse the blueberries, you gently pat them dry really well.
• For best results, make sure you give your lemon blueberry fluff salad at least 1 hour of chilling time. It allows all of the yummy flavors to blend together.

Nutrition

Calories: 479kcal | Carbohydrates: 49g | Protein: 6g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 67mg | Sodium: 225mg | Potassium: 242mg | Fiber: 3g | Sugar: 42g | Vitamin A: 953IU | Vitamin C: 13mg | Calcium: 118mg | Iron: 0.5mg

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