This berry cheesecake salad is packed with sweet fruit and a creamy cheesecake mixture that will have you dreaming of spring.
Prep Time15 minutesmins
Chill Time2 hourshrs
Total Time2 hourshrs15 minutesmins
Keyword: Berry Cheesecake Salad Recipe
4cupsfresh strawberries, rinsed hulled, and quartered
1cupfresh blackberries, rinsed and cut in half or quartered
1cupheavy cream,very cold
8ouncescream cheese,room temperature
10.6ouncesmixed berry Greek yogurt(NOT sugar-free), stirred if using the fruit on the bottom variety (I used Chobani brand)
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.
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.