Very Berry Cheesecake Salad

Berry Cheesecake Salad has only the freshest berries combined with a creamy cheesecake fluff.  This is so amazing and will be the hit of any gathering!

Cheesecake and berries makes a perfect combination! Here are more berry cheesecake recipes that are a MUST make: Berry Swirl Cheesecake Bars, Strawberry Cheesecake Brownies or No Bake Very Berry Cheesecake.

berry_cheesecake_salad

Berry Cheesecake Salad

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.

How do you make Berry Cheesecake Salad?

  • In a [url:1]large bowl[/url], beat together cream cheese and sugar until smooth and creamy. [url:2]Fold[/url] in the thawed cool whip.
  • 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.

berrycheesecake3

Can you use frozen fruit?

Yes, you can! It will look better with fresh fruit and you will not have the running colors but it will still taste great with frozen fruit.

Looking for more berry salad recipes?! Here are some!

berrycheesecake2

 

 

Very Berry Cheesecake Salad

Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Fresh berries combine with a creamy cheesecake fluff. This is so amazing and will be the hit of any gathering!
Course Appetizer, Dessert, Salad, Side Dish
Cuisine American

Ingredients

  • 1 (8 ounccream cheese softened
  • 1/2 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

Instructions

  1. In a [url:1]large bowl[/url], beat together cream cheese and sugar until smooth and creamy. [url:2]Fold[/url] in the thawed cool whip.
  2. Add strawberries, blueberries, blackberries, blueberries, and raspberries. Fold carefully into the cream cheese mixture. Serve immediately.

Recipe Notes

[b]Alyssa Also Recommends:[/b]

Want to make this even easier? Here are a few products that I LOVE:

•[url:3]Finedine Mixing Bowls[/url]
•[url:4]The Recipe Critic Spatula[/url]
•[url:5]The Recipe Critic Measuring Cups[/url]

Nutrition Facts
Very Berry Cheesecake Salad
Amount Per Serving
Calories 193 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 1g 5%
Cholesterol 5mg 2%
Sodium 23mg 1%
Potassium 242mg 7%
Total Carbohydrates 44g 15%
Dietary Fiber 7g 28%
Sugars 33g
Protein 2g 4%
Vitamin A 3.2%
Vitamin C 53.5%
Calcium 5.8%
Iron 3.9%
* Percent Daily Values are based on a 2000 calorie diet.

Alyssa Rivers

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.

Read More Posts by Alyssa

facebook twitter pinterest instagram

Categories
CheeseFruit

Comments

Leave a reply
  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!

    1. In some parts of the US it’d be a dessert but in others it could just as easily be a side dish. It’s a country verses city thing here.

      1. I live in the Appalachian Mountains/ the country and we would use this as a side, the same as ambrosia salad or fruit salad.

  2. 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.

  3. 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..

  4. 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!

    1. If you sub the sugar out fora sweetener (we like/use erythritol) and use real heavy whipping cream it would be more low carb/keto ?

      1. I did this keto style. I used heavy whipping cream and Stevia as substitutes. I just need to be careful and not devour the whole thing at one time! I also added roasted pecans 🙂

  5. 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?

  6. 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?

  7. 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!

  8. 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.

      1. 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!

  9. 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!

  10. 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.

    1. Honey is still sugar…I have diabetics in my family, honey is out. We use Splenda as a substitute.
      I would use Splenda and sugar free Cool Whip.

  11. 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!

  12. 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!

  13. 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.

  14. 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.

  15. 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!

  16. 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!

  17. 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.

  18. Thank you for this recipe. I had a group over for lunch to celebrate the end of the school year and this was a last minute addition to my menu. Everyone loved it and wanted the recipe, even the ones who claim to hate cool whip. I made it three hours ahead of party time and refrigerated it and it was fine. There was no weeping from the fruit or soupiness. I am making it again in two days for the Fourth of July 🙂

  19. Oh my gosh Alyssa, this food looks great and I can’t wait to try them all. Thank you for sharing your recipes with the world and me. Please dont stop because I love eating and trying new recipes. I think I will make my VERY FIRST RECIPES COOK BOOK FROM YOUR RECIPES, again thank you so much.

  20. I used a half pint of whipping cream instead of cool whip. I whipped it without any sugar either and this my friends is THA BOMB.

  21. This was absolutely delicious! I tripled the recipe for a graduation party so it ended up being quite costly and also time consuming to make due to drying the berries and cutting the strawberries but I will still definitely make it again. It was a hit at the party and I was glad I didn’t have to turn on my oven on what was a very sticky, hot day. I agree with others that it’s best to make and eat in the same day. Thank you so much for this great recipe. It’s my new favorite summertime treat!

Leave a Reply

Your email address will not be published. Required fields are marked *