Mixed Berry Cheesecake Salad

Delicious Berry Salad

by Alli

Kick up your summer gatherings with this decadent Mixed Berry Cheesecake Salad. Bursting with tart, berry flavors and just the right amount of sweetness, it’s definitely a winner. Plus, it’s super easy and quick to toss together!

I’m a huge fan of fruit/berry salads during spring and summer. They are cool, creamy and so pretty. Plus, they are easy to whip up and best served the day you make them so that the fruit is fresh and flavorful. 

Ingredients You’ll Need To Make Mixed Berry Cheesecake Salad

(You can find the full printable recipe at the end of this post!)

ingredients for berry cheesecake salad

  • Softened Cream Cheese
  • Whipped Cream, thawed
  • Granulated Sugar
  • Sliced Strawberries
  • Blueberries
  • Raspberries
  • Blackberries
  • White Vanilla Extract

Please note: It’s perfectly fine to use regular vanilla extract. White Vanilla Extract helps keep the color of the salad pure white. 

Tips For Making Mixed Berry Cheesecake Salad

  • This berry salad is best served the same day it’s made. I would only leave it stored in the fridge, with an airtight seal, for up to 2 days. It gathers moisture easily and the fruit tends to go bad quickly because of it.
  • You can mix the cream cheese and sugar by hand, but it’s a lot easier to use a hand or stand mixer for this step, especially if you struggle to grip things. It can definitely be quite the job beating down that cream cheese, even at room temperature.
  • Some of the berries will want to give a bit when you’re folding them into the mixture. That’s ok, that will distribute some of the berry flavors. You don’t want all of them to smash, as that will make for an ugly salad.
  • Be sure to use fruit that’s very fresh and not frozen. If it’s close to going bad, be sure to serve the salad that day.
  • If you like a sweeter salad, add a half cup of sugar instead of a third.
  • Any vanilla will work, I just like using the clear so it keeps the salad whiter.

photo of steps for making Berry Cheesecake Salad

Steps For Making Mixed Berry Cheesecake Salad

  • In a large mixing bowl, cream together the cream cheese, sugar, and vanilla. I use a stand mixer. You can do this by hand but it’s much easier to use a mixer. 
  • Add the whipped cream and mix it into the cream cheese mixture well. 
  • Add the berries and gently fold them into the mixture until they’re evenly distributed. Make sure you fold gently so that you don’t crush all the berries. 
  • You can serve this salad immediately but I like to chill it for about an hour before serving. 

Berry Salad piled high in a brown wooden bowl with blackberries, blueberries and strawberries

Yield: 6-8 Servings

Mixed Berry Cheesecake Salad

Mixed Berry Salad in a bowl

Mixed Berry Cheesecake Salad is cool, creamy, and bursting with flavor from the fresh berries.

Prep Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 8 Ounces Cream Cheese, softened
  • 8 Ounces Whipped Cream, thawed
  • ⅓ Cup White Granulated Sugar
  • 1 ½ Cups Sliced Strawberries
  • 1 ½ Cups Blueberries
  • 1 ½ Cups Raspberries
  • 1 ½ Cups Blackberries
  • 1 Teaspoon White Vanilla Extract

Instructions

  1. In a large mixing bowl of a stand mixer, cream together the cream cheese, sugar, and vanilla until well combined.
  2. Add the whipped cream and mix until well combined.
  3. Gently fold in the berries until they’re evenly distributed.
  4. Serve immediately or chill in the fridge, covered, for about an hour before serving.

Notes

  • This salad is best served the same day it’s made. You can store it in the fridge, with an airtight seal, for up to 2 days. It gathers moisture easily and the fruit tends to go bad quickly because of it.
  • Some of the berries may want to give a bit when you’re folding them into the mixture. That’s ok. It will distribute some of the berry flavors, although you don’t want all of them to smash, as that will make for an ugly salad. 
  • Be sure to use fruit that’s very fresh and not frozen. If it’s close to going bad, be sure to serve the salad that day. 
  • If you like a sweeter salad, add a half cup of sugar instead of a third. 
  • Any vanilla will work, I just like using the clear so it keeps the salad whiter.

Nutrition Information

Yield

8

Serving Size

1

Amount Per Serving Calories 255Total Fat 17gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 5gCholesterol 50mgSodium 93mgCarbohydrates 25gFiber 4gSugar 18gProtein 4g

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