why make this recipe
This Cheesecake Salad with Blueberries & Strawberries is quick, creamy, and fresh. It mixes sweet cream cheese filling with real fruit. You can make it in minutes for a snack, picnic, or simple dessert. If you like easy recipes, try this and then check a simple savory dish like cozy chicken casserole for a meal idea.
introduction
This salad tastes like cheesecake but is light and fresh. The cream cheese mix is whipped with heavy cream and vanilla. Blueberries and sliced strawberries give color and bright flavor. You do not bake anything. It is fast and lovely for hot days. You can also change the fruit to what you have on hand.
how to make Cheesecake Salad with Blueberries & Strawberries
Follow the steps below. You will mix the cream cheese and sugar, whip the cream, fold them together, and add fruit. For a warm main, serve it after a simple entrée like cozy chicken casserole.
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
Serve chilled in bowls or a large serving dish. Top with crushed graham crackers for crunch. You can also spoon it onto graham crackers or use as a dip for fruit. It pairs well with simple mains and light drinks.
how to store Cheesecake Salad with Blueberries & Strawberries
Cover the salad and keep it in the fridge. Eat within 2–3 days for best taste and texture. The fruit may release juice over time, so stir gently before serving. Do not freeze, as the cream texture will change.
tips to make Cheesecake Salad with Blueberries & Strawberries
- Use room temperature cream cheese so it blends smooth.
- Chill the heavy cream before whipping for best results.
- Fold gently to keep the mixture light and airy.
- Add fruit last to keep it fresh and not too wet.
- For a party, add crushed graham crackers on the side so they stay crunchy.
- For more simple recipe ideas, see this easy dish: cozy chicken casserole.
variation (if any)
- Low carb: use a sugar substitute in place of powdered sugar.
- Mixed fruit: swap or add raspberries, blackberries, or peaches.
- Mini parfaits: layer the salad with graham crumbs in small glasses.
- Dressed-up: add a squeeze of lemon juice to brighten flavors.
FAQs
Q: Can I make this ahead of time?
A: Yes. Make it a few hours ahead and keep it chilled. Add graham crackers just before serving.
Q: Can I use light cream or milk instead of heavy cream?
A: Heavy cream whips best. Light cream or milk will not make stiff peaks and will change texture.
Q: How long does it keep in the fridge?
A: It stays best 2–3 days. Fresh fruit will soften after that.
Q: Can I use frozen berries?
A: Thawed frozen berries may be watery. Pat them dry first or use fresh for best texture.
Q: Can I make this dairy-free?
A: You can try dairy-free cream cheese and coconut cream, but texture will differ.
Conclusion
For a festive twist or inspiration, see Red White and Blue Cheesecake Salad (A 4th of July Recipe) for ideas on color and presentation.
Print
Cheesecake Salad with Blueberries & Strawberries
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick, creamy, and fresh salad that tastes like cheesecake but is light and perfect for hot days. It’s made with real fruit and can be prepared in minutes.
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
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 sprinkling crushed graham crackers on top before serving.
Notes
Use room temperature cream cheese for smooth blending. Chill the heavy cream before whipping for best results. Fold gently to keep the mixture light and airy. Stir gently before serving if the fruit releases juice.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: cheesecake salad, no-bake dessert, fresh fruit salad, easy dessert, summer recipe