Cheesecake Fruit Salad

5 from 2 votes

Cheesecake Fruit Salad combines berries and cheesecake to create a winning sweet treat. It takes a few minutes to prepare, and then the fridge does the rest!

Prep Time30

Chill Time30

Total Time1

Servings: -10 servings

Calories: 268kcal

Author: Karin and Ken

Ingredients

1 pound Strawberries cut into quarters
6 ounces Blackberries
6 ounces Raspberries
1- pint Blueberries
1 lemon freshly squeezed
1 tablespoon Lemon Zest
1 8-ounce brick Cream Cheese softened
¾ cup Powdered Sugar
1 tablespoon Brown Sugar
½ teaspoon Vanilla Extract
8 ounces Cool Whip thawed
Shredded Coconut optional
Granola optional

Instructions

In a large bowl, gently combine the strawberries, blackberries, raspberries, and blueberries.
Add the lemon juice and lemon zest. Toss gently to coat. Set aside.
In a medium mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.
Add the powdered sugar, brown sugar, and vanilla extract. Beat until well combined and fluffy.
Fold in the Cool Whip gently until the mixture is smooth and fully incorporated.
Add the cheesecake mixture to the bowl of berries.
Gently fold everything together until the fruit is evenly coated. Be careful not to crush the berries.
Refrigerate for at least 30 minutes before serving to let the flavors meld.
Serve chilled. Garnish with a few extra berries, shredded coconut, or even granola.

Video

Notes

Store the cheesecake salad in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 2 days.
Pat the berries dry, especially after washing them, to prevent this dessert salad from becoming watery.
Skip the frozen berries and use fresh for the best texture and consistency possible.

Nutrition