Very Berry Cheesecake Salad

Fresh berries combine with a creamy cheesecake fluff.  This is so amazing and will be the hit of any gathering!


I am loving the fresh and delicious berries that are starting to pop up in the stores right now.  I love fresh fruit!   We eat so much fruit around here it is crazy.  I am always trying to think of yummy ways to use up our fruit.  I needed a side to take to a gathering and this idea popped into my head.

Why don’t I make a creamy cheesecake fluff for this fruit to get mixed with?  Cheesecake+Fruit?  What’s not to love!?


So I combined two of my favorite things for one amazing result!   It was simple to throw together and the fruit was so delicious buried inside this cheesecake fluff.  It was sweet, and creamy and made one amazing side!

This side was such a hit.  The bowl was completely scraped clean and everyone raved about it.

I know that you will love it just as much as we did!  It is sure to be the hit of your gathering and is the perfect side.


4.8 from 8 reviews
Very Berry Cheesecake Salad
Prep time
Total time
Fresh berries combine with a creamy cheesecake fluff. This is so amazing and will be the hit of any gathering!
Serves: 6-8
  • 1 (8 ounce) cream cheese, softened
  • ½ cup sugar
  • 8 oz cool whip, thawed*
  • 6 cups berries, I used:
  • 3 cups strawberries, sliced
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup raspberries
  1. In a large bowl, beat together cream cheese and sugar until smooth and creamy. Fold in the thawed cool whip.
  2. Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

 *If unable to find cool whip, a great substitute would be 2 cups of vanilla yogurt.


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I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. We’re the same here, SO much fruit gets eaten! But usually we just blend it all into a smoothie (which can get kind of boring!) so I will definitely have to try your recipe! And thank you so much for suggesting the cool whip substitution – I can’t get it around here and I always get SO frustrated when I see a yummy recipe using it!

  2. In my country this would be a dessert not a side. 😉

  3. melissa blackwell says:

    Made this last night and it was amazing! It was super easy and a great dessert for the warm months! A nice change from regular fruit salad.

  4. Sue Humphreys says:

    Hi Whats Cool Whip?

  5. dawn meyers says:

    Can I mix the cream cheese sugar and whip cream together and refrigerate it until I need it?I have a funeral tomorrow and would love to make it for the repast..

  6. Nicole says:

    How long does this stay good? It says serve immediately but I figured you can refrigerate it if you want it again the next day 🙂 I am making this today, can’t wait to try it!

  7. Looks Delish…low carb by any chance?

  8. for Very Berry Cheesecake Salad I substituted “Dream Whip” for the Cool Whip….OMG amazing!!

  9. Perfect! Thank you!!!

  10. Is this something that can be made ahead of time and kept in the fridge until I’m ready to serve it? Also is there anything you’d do differently to double the recipe?

  11. If you are not planning in serving it right away (such as taking it to a potluck or a party), can you still mix the cheesecake fluff into the berries? Or is it better to mix them separately and mix together once at the event? And in case of leftovers (hah), how long would it keep in the fridge?

  12. I’m making this for a potluck is refrigerated it okay until time?

  13. priscilla gonzales says:

    Could you use Philadelphia cheesecaka filling and to make it fluffy add the cool whip?

  14. Do you think it would be good or work with coconut cream?

  15. I would whip some real heavy cream in place of coolwhip. I don’t purchase artificial ‘foods’.

  16. i would like to know if it can be made ahead and taken somewhere??

  17. S Binder says:

    I made this tonight and poured it into a premade graham cracker crust that I had frozen. I added a little sour cream and vanilla to the filling. I topped it with some fresh berries. It was great! THANKS!

  18. Wow this was amazing I didn’t have enough berries to just do berries so I added one can of fruit cocktail. This was creamy and so delicious. We had it with grilled chicken, mashed potatoes and the berries. Everyone loved it and had seconds. We had a tiny bit leftover and it was still great the next day.

  19. Caroline says:

    Can this recipe be made in advance and refrigerated? I am making it for a pool party tomorrow.

    • I am not sure because I served mine immediately. Will you let me know if it worked out for you?

      • We tried it both ways. Made a day ahead, it was still tasty but a bit runny. The second time, we did the fluffy part the night before and added the fruit the next day. Much better!

  20. I saw a lot of people asking questions about making ahead, I made it Tuesday so I could bring it to work for the rest of the week. It still tastes great on Friday and held together very well just a little liquid from washing the berries but that tastes good too!

  21. Has anyone used frozen berries?

  22. I just made this salad yesterday for Christmas Eve dinner, and I wanted to comment about making it ahead. I made it around 10 am and we ate it around 7 pm. It was great! The fluff was still, uh…fluffy, and it really tastes like a strawberry cheesecake. It’s definitely more like a dessert. If I made it again as a side, I might try omitting some or all of the sugar. We ate leftovers with lunch today, and I would say it’s not the same. It’s still good, but I wouldn’t serve it to guests like it is today. Soupy, but still tasty.

  23. I am a diabetic and I was wondering if I can substitute honey for the sugar?

  24. I substitute the cream cheese and sugar with a box of instant vanilla pudding and vanilla Greek yogurt….my families favorite! Oh, and we leave the berries slightly frozen! Yum!

  25. This could be made Weight Watchers friendly if you used light cream cheese and Truvia! I am going to try it out. Thanks for sharing!

  26. Rhonda Swanson says:

    It would still be good the next day BUT it is definately better eating it the same day. You get a little bit of liquid from the berries the next day.

  27. Can you layer this like a parfait, instead of mixing it all together?

  28. I can’t wait to make this. I think I will add cubes of angel food cake to the mix. Yumm!

  29. Looks so yummy. Making it this weekend.

  30. It would go together easier if you stirred in just a portion of the Cool Whip to lighten the cream cheese mixture, then folded in the rest. And of course, I’m in the “use whipped cream” camp! Just add some gelatin to help keep it from separating and deflating. It sounds really really good.

  31. valerie says:

    Has anyone tried it in a graham cracker or oreo crust?

  32. Kathleen Richardson says:

    I’m making this for a big picnic gathering tomorrow and decided to use strawberries, fresh pineapple and cantaloupe. Can’t wait to taste it. I know it will be a hit!

  33. I like your site and love your salad. tanks

  34. This was verry good. Does make a lot. So it’s great for bbq or pot luck. My entire family loved it. The only bad thing about the recipe is the next day what was left was a big soupy mess. So just eat it all the same day! Yummy! Will make again!

  35. Especially beneficial… look frontward to coming back

  36. Can you freeze this??

  37. Made this for Easter and it was delicious. No leftovers everyone love it. My only complaint is the price of fresh fruit right now. Raspberries r out of this world. One person said that they would like to try putting this on those little strawberrie shortcakes.

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