Very Berry Cheesecake Salad

Easy to make, even easier to enjoy.

You could call this a “fluff” or you could call this a “salad,” but all you really need to know is it’s a sweet, cool and creamy concoction that’s stuffed with fresh juicy berries. It’s a little bit retro, a lot delicious, and it only takes a few minutes to put together.

A dish like this usually relies heavily on a tub of whipped topping, and while that is a component here, there’s also cream cheese, and heavy cream, and powdered sugar that are beaten together into a rich and creamy mixture. The whipped topping is folded in to keep things light, but the first three ingredients add a more authentic creamy flavor.

And then there’s the berries. You can use any combination you like, but we’ve used fresh sliced strawberries, blackberries, blueberries, and raspberries – six full cups of them! It’s very berry, for sure.

Very Berry Cheesecake Salad

Easy to make, and even easier to enjoy.

Serves 6; 10 minutes to prepare

Ingredients
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup heavy cream
  • 8 oz whipped topping, thawed
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup fresh blackberries
  • 3 cups fresh strawberries, quartered
  • Fresh mint, for topping, optional
Preparation
  1. In a medium bowl, beat the cream cheese with an electric mixer until smooth. Add powdered sugar and beat until combined.
  2. Add vanilla and cream and beat again until smooth. Gently fold whipped topping into mixture.
  3. Place most of the berries in a large serving bowl, reserving some for topping. Pour cream cheese mixture over berries and gently stir together until berries are coated.
  4. Serve with mint sprigs and fresh berries and enjoy!

Recipe adapted from Cincy Shopper.