A light and fluffy berry cheesecake salad made with cream cheese, whipped cream, and fresh berries. This easy no bake dessert is perfect for potlucks, summer gatherings, or a simple sweet side dish.
Ingredients
- 8 ounces cream cheese, softened
- ¾ cup granulated sugar
- 2 cups heavy cream, chilled
- 1 teaspoon vanilla extract
- 16 ounces strawberries, quartered
- 6 ounces raspberries
- 6 ounces blackberries
- 6 ounces blueberries
Instructions
- In a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the cream cheese and sugar on medium-high until smooth and fluffy, 1–2 minutes. Scrape down the bowl as needed.8 ounces cream cheese, ¾ cup granulated sugar
- With the mixer on low, add the cream slowly in a steady stream. Continue to mix on medium low, scraping the bottom of the bowl to incorporate cream cheese into the cream, 30-45 seconds. Increase speed to high and beat until thick and fluffy, with stiff peaks forming, about 1 minute. Add the vanilla and mix until combined.2 cups heavy cream, 1 teaspoon vanilla extract
- Gently fold in the berries with a rubber spatula or large spoon. Cover and chill in the refrigerator for at least an hour, or until ready to serve.16 ounces strawberries, 6 ounces raspberries, 6 ounces blackberries, 6 ounces blueberries
Notes
- For a shortcut, you can substitute Cool Whip for the whipped cream. It will also hold its texture longer.
- Use fully softened cream cheese for a smooth, creamy texture.
- Gently fold in the berries to keep them from breaking.
- Cover and refrigerate for up to 3 days.
Nutrition
Calories: 426kcal | Carbohydrates: 34g | Protein: 5g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 96mg | Sodium: 107mg | Potassium: 265mg | Fiber: 4g | Sugar: 28g | Vitamin A: 1326IU | Vitamin C: 46mg | Calcium: 89mg | Iron: 1mg
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