Blueberry Cheesecake Salad

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

Prep Time5

Chill Time1

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: Blueberry Cheesecake Salad Recipe

Servings: cups

Calories: 479kcal

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)

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.

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.