Summer Berry Cheesecake Salad
Disclosure: This post may contain affiliate links. When you click on a link and/or make a purchase, I may be paid a small commission at no additional cost to you. Additionally, as an Amazon Associate I earn from qualifying purchases. Please read my Disclosure page for more information.
Berry Cheesecake Salad combines our favorite fruits with a tangy cheesecake flavor to make the best no-bake summer dessert. Serve as a refreshing dessert or side dish at your patriotic holiday parties.
When the Summer months hit and the heat really starts creeping in, the last thing I want to do is turn my oven on. And when we are prepping for parties I try to do whatever I can ahead of time, leaving the dessert for last. But when it’s a no-bake treat, there’s no stress!
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.
During peak seasons I use (and eat!) as much fresh fruit as I can. Because let’s face it, there’s something about berries and citrus that make enduring the heat a little easier.
Cheesecake salad with berries can be served all year long, but because of its red, white and blue colors it’s perfect for patriotic holidays. And if you love vintage fruit salad recipes like Strawberry Fluff Salad, you’re not alone. In fact, I have a whole collection for you to try.
FAMILY Favorite
Vintage Fruit Salad Recipes
Ingredients Needed
- cream cheese – allow time for it to come to room temperature
- granulated white sugar
- white vanilla extract – keeps the sauce extra white
- whipped topping – use store-bought or make from scratch
- strawberries
- blueberries
- raspberries
- blackberries
How to Make Summer Berry Cheesecake Salad
Rinse and dry the berries. Slice the strawberries. Set aside.
In a large mixing bowl, beat together the cream cheese, vanilla, and sugar until smooth.
Fold in the whipped topping using a rubber spatula.
Save a few berries for garnish and fold the remaining berries into the salad.
Chill for an hour before serving or you can serve the cheesecake salad immediately if you’re pinched for time.
Tips for Making
- For a sweeter salad: increase sugar up to a ½ cup. You can also substitute for confectioner’s sugar.
- Lighter version: use light cream cheese and lite whipped topping.
- Clear vanilla keeps the sauce bright white, but you can use what you have on hand.
- Let the cream cheese soften for up to 1 hour on the counter at room temperature.
- Use the freshest and firmest berries you can find for the best results.
- Do not use frozen berries. When thawed they are just too watery.
- Be easy when folding the berries so you don’t crush them. This helps the salad stay pretty.
- To make other variations throughout the year, just swap the berries for other in-season fruit.
- After you wash the berries, be sure to pat them dry before adding them to the salad. Wet berries will make the salad runny.
- Add nuts for a little crunch if desired.
- For special parties, spoon the salad into individual serving glasses.
How Long Does Berry Salad Stay Fresh?
Cheesecake berry salad is best when served on the same day it is made.
You can store the leftovers in the fridge in an airtight container for up to 2 days. Just know the fruit juices begin to run, so it may not be as pretty and after 2 days it gets a little liquidy.
MORE
Patriotic Recipes for Parties
**Save Summer Berry Cheesecake Salad for Later**
Berry Cheesecake Salad
Equipment
Ingredients
- 8 ounces cream cheese, softened
- ⅓ cup granulated white sugar
- 1 teaspoon white vanilla extract
- 8 ounces whipped topping, thawed
- 1 ½ cups strawberries, sliced
- 1 ½ cups blueberries
- 1 ½ cups raspberries
- 1 ½ cups blackberries
Instructions
- Rinse and dry the berries. Slice the strawberries and set aside.
- Place the cream cheese, sugar, and vanilla in a large mixing bowl and beat until smooth.
- Add the whipped topping and fold it into the cream cheese mixture.
- Reserving a few berries for garnish, add the remaining berries and gently fold them into the creamy mixture until evenly coated.
- Serve immediately or chill up to an hour before serving.
Notes
- Use firm, fresh fruits for this recipe. We don’t recommend using frozen fruits.
- Best eaten the day it’s made but will keep for up to 2 days in an airtight container in the refrigerator.
Nutritional Estimate
Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.
