Red White and Blue Cheesecake Salad
This easy berry cheesecake salad combines creamy cheesecake filling with fresh summer berries for a light, refreshing, no-bake dessert perfect for warm weather gatherings.
Ingredients
- 1 (8-ounce) package brick-style cream cheese room temperature
- 1/2 cup powdered sugar
- 1/3 cup heavy cream
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping thawed (Cool Whip)
- 2 cups strawberries cut into small pieces
- 2 cup raspberries
- 2 cups blueberries
Instructions
- In a large mixing bowl, beat the cream cheese and powdered sugar with a hand mixer until smooth and creamy.
- Beat in the heavy cream and vanilla extract until the mixture becomes light and fluffy.
- Gently fold in the whipped topping until fully blended.
- Carefully fold in the strawberries, raspberries, and blueberries, taking care not to crush the berries.
- Refrigerate the salad for at least one hour before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days. If the salad separates slightly in the fridge, give it a gentle stir before serving to restore its creamy texture.
- Do not freeze. The texture of the cream mixture and berries will change once thawed.
Nutrition
Calories: 275kcalCarbohydrates: 28gProtein: 4gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 113mgPotassium: 205mgFiber: 4gSugar: 22gVitamin A: 582IUVitamin C: 33mgCalcium: 70mgIron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
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