This berry cheesecake salad recipe is a variety of fresh berries tossed in a light and creamy cheesecake mixture. The perfect summer salad!
When the weather is warm outside, I love a cool and refreshing salad to go along with my grilled meats and vegetable sides. This berry salad is a great accompaniment for almost any meal, or serve it as a dessert!
Who else is excited about the abundance of cheap and delicious berries in the stores right now?! While berries are amazing to eat on their own as a snack, they’re even better in this berry cheesecake salad. It’s a blend of ripe and juicy berries that’s coated in a light and fluffy cheesecake mixture. This is the ultimate summer side dish, perfect for a barbecue or potluck! Best of all it only takes minutes to make.
How do you make berry cheesecake salad?
This recipe starts with fresh berries, and lots of them. I use equal parts of strawberries, blueberries, raspberries and blackberries. You don’t have to use all four types of berries, it’s fine to mix and match with whatever you have on hand. Sometimes I add pitted and halved fresh cherries too for a special treat. This recipe will not work with frozen fruit, it’ll turn into a soggy mess – fresh is best here!
The cheesecake fluff is a blend of cream cheese, powdered sugar, vanilla, cream, and whipped topping. You can substitute milk for the cream, and use real whipped cream instead of the whipped topping if you prefer. You can also add different flavor accents, like lemon or lime zest, or almond extract instead of vanilla extract. There are so many different possibilities here!
You want to make sure your cream cheese is very soft and gets beaten completely smooth before you add in the other ingredients. This salad is best served the day that it’s made. It’s so delicious that you don’t have to worry about there being any leftovers anyways!
More fruit salad recipes
Berry Cheesecake Salad Video
Berry Cheesecake Salad
- 6 cups mixed berries such as blueberries, blackberries, strawberries that have been cut into quarters, raspberries
- 8 ounces cream cheese room temperature
- 1/2 cup + 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup heavy cream or milk
- 8 ounces whipped topping thawed
- Additional berries and mint sprigs for garnish
- Place the cream cheese in a medium bowl and beat with a mixer until completely smooth.
- Add the powdered sugar, and beat until combined. Add the vanilla and cream and continue to beat until smooth.
- Gently fold the whipped topping into the cream cheese mixture.
- Place the berries in a large bowl and pour the cheesecake mixture over the top. Stir gently until berries are coated in the cheesecake.
- Garnish with berries and mint sprigs and serve.