ByDonna Elick
29 Comments
This post may contain affiliate links. Please read mydisclosure policy.
This Berry Cheesecake Salad comes together with just 5 ingredients. Rich and creamy filling is folded into your favorite berries to create the most amazing cheesecake fruit salad ever!
Berry Cheesecake Salad
I am stocking up on summer cheesecake salad ideas and, boy oh boy, do we have a good selection to choose from!
Strawberry Banana Cheesecake Salad and Hawaiian Cheesecake Salad are two of our favorites!!!
I love my coffee and always have creamer on hand, so it is super convenient to use in my recipes.
Not a coffee drinker? Don’t worry — you’ll find an easy substitute listed below so that you can still enjoy this creamy strawberry blueberry salad.
Ingredient Notes and Substitutions
- Berries – Choose the ripest, freshest strawberries, blueberries, and raspberries for this cheesecake salad recipe.
You could also swap in some blackberries if you’d like — just be sure they are nice and sweet.
- Cream cheese – Use block cream cheese, not the tub variety. You will also need to soften it first so it’s easier to whip.
- Liquid vanilla creamer – This is what makes the cheesecake salad filling so creamy. Choose your favorite brand, nondairy versions included!
If you don’t use coffee creamer, you can always substitute a mixture of 1/2 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract.
Cheesecake Fruit Salad Tips and Tricks
- Prep berries in minutes. I have an easy kitchen hack for hulling strawberries that saves as much of the sweet fruit as possible!
- Dry them first. It’s important to spread the berries on a paper towel while you prepare the filling.
Otherwise, the liquid will cause your berry cheesecake salad to become watery.
- Avoid lumps. Add the creamer to the cream cheese slowly instead of all at once.
Otherwise, the filling will be permanently clumpy no matter how long you beat it — trust me on this one!
- Short on time? It can take about 30 minutes to soften cream cheese on the counter. Instead, unwrap the block and place it on a microwave-safe plate.
Heat on High in 10-second increments until softened.
Cheesecake Salad Recipe FAQ
Can I make berry cheesecake salad with frozen fruit?
I wouldn’t recommend it. Even once thawed and drained, the berries will add too much liquid to the mixture and cause the cheesecake salad to become watery.
Also, the texture of the berries will be too soft, and frozen raspberries tend to break apart into tiny pieces.
How do you keep cheesecake fruit salad from getting soggy?
First, let the fruit dry completely after it has been washed and rinsed. To speed up the process, gently pat the berries dry with a paper towel or clean kitchen cloth.
The sugar in the cheesecake filling will cause the berries to soften and release liquid over time, so be sure to enjoy this strawberry blueberry salad within 24 hours for best results.
Can I make this cheesecake salad recipe ahead of time?
Yes, with a catch. You can prepare the cheesecake mixture and mix the fruits together, but don’t combine them!
Instead, refrigerate the bowls separately for up to 24 hours. Be sure to keep them tightly covered so they don’t absorb odors from the refrigerator.
Before serving, drain any excess liquid from the fruit, then fold the cheesecake filling into the berries.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook|Twitter|Pinterest|Instagram
Other Easy Cheesecake Salad Recipes
Summer Berry Cheesecake Salad + Video
Donna Elick
Berry Cheesecake Salad combines rich and creamy filling with your favorite berries to create the most amazing cheesecake fruit salad ever!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Side Dish
Cuisine American
Method Mixed
Servings 8
Equipment
Ingredients
- 1 pound strawberries, hulled and cut into quarters
- 9 ounce container blueberries, washed and dried (remove stems)
- 9 ounce container raspberries, rinsed and dried
- 8 ounce package cream cheese
- 1/2 cup Vanilla Coffee Creamer
Instructions
Prepare berries and lay them on paper towels to dry while you prepare the cheesecake mixture.
In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
With mixer running slowly add creamer to the cream cheese. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.
Combine berries in a large bowl. Gently fold in cheesecake mixture until completely combined.
Chill until ready to serve or serve immediately.
Enjoy!
Video
Donna’s Notes
Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1/2 cup heavy cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract.
Nutrition
Serving: 1 | Calories: 162cal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 90mg | Sugar: 9g | Fiber: 4g | Calcium: 46mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Tried this recipe?Let us know how it was!
Originally published April 2016, updated and republished May 2023
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Share
Pin
