Only five ingredients, no baking needed, and just one bowl – this is what you need to make this cheesecake salad. Loaded with juicy berries and a creamy cheesecake filling, this easy cheesecake salad is ultra quick and perfect for any party.
Just think about it: a creamy, refreshing, and sweet dessert that is ready in only 10 minutes and is perfect to be served for any occasion, especially in summer on those hot days when you are craving something sweet, but don’t want to spend to much time in the kitchen.
So if you want to impress your guest, make this creamy and easy cheesecake salad for a 4th of July party or any other occasion.
Why Are You Going To Love This Recipe
- It’s a sugar-free recipe
- Ready in only 20 minutes.
- You can make it ahead of time.
- Contain only 4g net carbs per serving.
What is a Cheesecake Salad?
A Cheesecake salad is a creamy dessert consisting of a combination of fresh berries and a creamy cheesecake filling – all just waiting to be enjoyed. It’s the perfect recipe for any gathering because it’s super easy to put together and everyone is asking for the recipe.
Cheesecake Salad Ingredients
Another great thing about this recipe is that it requires only a few easy ingredients you already have in your pantry.
- Cream Cheese –To avoid lumps of cream cheese in your mixture, you will need full-fat cream cheese at room temperature.
- Sweetener – use any sweetener you like; make sure it is powdered to combine well.
- Heavy Cream – this ingredient makes the cheesecake salad extremely creamy.
- Fresh Fruits – you can use your favorite type of berries. I used strawberries, blueberries, blackberries, and raspberries.
How To Make This Cheesecake Salad
You will love how easy it is to make this delicious and refreshing dessert. Here is everything you have to do:
- Start by washing the fruits, then pat them dry.
- Mix the cream cheese, heavy cream, and sweetener until smooth and creamy.
- Fold in the fresh berries using a silicone spatula.
- Store it in the fridge and enjoy.
Tips and Variations
- You can add vanilla or almond extract for an extra boost of flavor.
- You can customize your salad by using your favorite fruits.
- This salad is perfectly served cold after being chilled for a few hours in the fridge.
- When choosing fruit, ensure it is ripe and fresh.
- Fridge: You can store berry cheesecake salad in the fridge in an airtight container for up to five days.
- Freezer: This cheesecake salad recipe cannot be frozen because when it is thawed, the cream cheese will become liquid, and the berries will turn mushy.
Frequently Asked Questions
Can I Make This Recipe Ahead Of Time?
Definitely, I recommend making the cheesecake mixture ahead of time and mixing in the berries once you are ready to serve it to prevent the berries’ colors from soaking into the creamy mixture.
Can I Use Frozen Berries?
If it’s berries season, I recommend using fresh ones if you want to make this recipe. But it will also work with frozen berries; make sure you thaw them before adding them to the cream cheese mixture.
What Is Cheesecake Salad?
It’s a dessert recipe that doesn’t require any cooking skills and no baking, and it’s made with a creamy cheesecake mixture combined with a delicious mix of fresh berries.
More Cheesecake Recipes
- Triple Chocolate Cheesecake Bars
- Pumpkin Cheesecake Bars
- Pumpkin Cheesecake
- Blueberry Swirl Cheesecake Bars
Berry Cheesecake Salad
- 8 oz cream cheese softened
- ½ cup sweetener
- 8 oz heavy cream
- 1 cup strawberries sliced
- 1 cup blueberries
- 1 cup raspberries
- 1 cup blackberries
- In a large bowl, mix the cream cheese, heavy cream until smooth and creamy for about 2 minutes.
- Incorporate the sweetener and vanilla extract and mix until creamy.
- Fold in the fresh fruits using a silicone spatula. Refrigerate for 30 minutes or serve immediately.
How do we calculate the nutrition info?
These nutrition facts listed are determined using nutrition information from the USDA Food Database. Our nutrition facts are accurate, but if you are using different products, please make your calculations. Net carb count is calculated by subtracting both fiber and sugar alcohols because they don’t raise blood sugar.
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