why make this recipe

This salad is quick, sweet, and creamy. It uses cream cheese and whipped cream with fresh blueberries and strawberries. You can make it in minutes for a picnic, party, or a simple dessert. If you like easy fruit dishes, try 10-minute Mediterranean chickpea salad for another fast side.

introduction

This Cheesecake Salad With Blueberries & Strawberries tastes like a soft cheesecake but needs no baking. The cream cheese mix is light when you fold in whipped cream. Fresh berries add color and a fresh bite. The salad is good for warm days and family gatherings. It is simple to change for low carb or a sweeter treat.

how to make Cheesecake Salad With Blueberries & Strawberries

Make the cream cheese mixture smooth first. Whip the heavy cream until it holds peaks. Then fold the whipped cream into the cream cheese gently so it stays light. Add the berries last so they keep their shape. For a crunch, you can sprinkle crushed graham crackers on top. You can also swap berries or try adding a bit of lemon zest for a fresh kick. For another salad idea with avocado, see Greek salad with avocado.

Ingredients :

8 oz cream cheese, softened
1/2 cup powdered sugar (or sugar substitute for low carb)
1 cup heavy whipping cream
1 tsp vanilla extract
1 cup blueberries
1 cup strawberries, sliced
Optional: crushed graham crackers for topping

Directions :

In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined.
Add the blueberries and sliced strawberries, gently folding to incorporate.
Serve immediately or refrigerate until ready to serve. Optionally, sprinkle crushed graham crackers on top before serving.

how to serve Cheesecake Salad With Blueberries & Strawberries

Spoon the salad into a bowl or individual cups. Top with crushed graham crackers for texture. Serve cold. It pairs well with plain cookies or graham crackers for scooping.

how to store Cheesecake Salad With Blueberries & Strawberries

Keep in an airtight container in the fridge. Use within 2–3 days for best texture. Stir gently before serving if the liquid separates a bit.

tips to make Cheesecake Salad With Blueberries & Strawberries

Beat the cream cheese well so no lumps remain.
Chill the bowl and beaters for firmer whipped cream.
Fold gently to keep the mix light and airy.
Use ripe berries for best flavor.
For a low-carb mix, use a sugar substitute in place of powdered sugar.
For a heartier salad idea, check healthy Greek salad with chicken.

variation (if any)

Add lemon or orange zest for more citrus flavor.
Mix in sliced kiwi or raspberries for more color.
Use light cream or a lower-fat cream cheese for fewer calories (texture will change).
Make a layered parfait with crushed graham crackers between layers.

FAQs

Q: Can I make this ahead of time?
A: Yes. Make it up to a day ahead and keep it chilled. Stir gently before serving.

Q: Can I use frozen berries?
A: You can, but thaw and drain them first to avoid extra liquid.

Q: Is there a sugar-free option?
A: Yes. Use a powdered sugar substitute made for baking.

Q: How long does it last in the fridge?
A: About 2–3 days. Fresh berries may soften over time.

Conclusion

This salad is an easy, no-bake treat that feels like cheesecake but finishes fast. For a festive red, white, and blue version and more ideas, see Red White and Blue Cheesecake Salad (A 4th of July Recipe).

Cheesecake Salad With Blueberries & Strawberries

Print Recipe

A quick, no-bake dessert that combines cream cheese and whipped cream with fresh berries for a delicious treat.

Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 4 servings 1x
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

8 oz cream cheese, softened
1/2 cup powdered sugar (or sugar substitute for low carb)
1 cup heavy whipping cream
1 tsp vanilla extract
1 cup blueberries
1 cup strawberries, sliced
Optional: crushed graham crackers for topping

Instructions

In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
In a separate bowl, whip the heavy cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined.
Add the blueberries and sliced strawberries, gently folding to incorporate.
Serve immediately or refrigerate until ready to serve. Optionally, sprinkle crushed graham crackers on top before serving.

Notes

For best results, chill the bowl and beaters for firmer whipped cream. Use ripe berries for best flavor.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 15g
Sodium: 150mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 23g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg

Keywords: cheesecake, salad, dessert, no-bake, fruit salad