A simple red white and blue cheesecake salad dessert is perfect for celebrating the 4th of July. And it’s quick and easy to make with only a couple minutes of prep time.
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I was looking for an easy low carb dessert to make for the 4th of July. Rather than make the mascarpone mousse recipe, I figured I’d try something new this year.
A cheesecake salad with no condensed milk
The red white and blue cheesecake salad recipe I came up with is based on my mother’s Filipino fruit salad. However, my mom always used canned fruit and sweetened condensed milk.
To cut back on carbs, I used fresh berries and replaced the condensed milk with heavy cream. I thought about using my sugar free condensed milk recipe, but it takes a while to make.
After reading my old low carb condensed milk post, I realized the recipe needs to be updated. It needs to be modified to use simplified with ingredients. I rarely have the vanilla whey protein.
I’m still thinking this red white and blue dessert would be too complicated if it used a homemade low carb condensed milk. The only way it wouldn’t is if I can come up with a quick and easy recipe for sweetened condensed milk.
I actually have an idea to make low carb condensed milk that shouldn’t take long to make. Once I have a good recipe for the sweetened milk, I’ll try and make a low carb version of my mother’s Filipino fruit salad recipe.
For now, I’m happy to have this super easy to make red white and blue cheesecake salad recipe. I thought about adding dried unsweetened coconut into salad, but I was serving it to a family cookout with a lot of kids. My kids don’t like coconut so it’s likely the other kids wouldn’t either.
How to make low carb cheesecake salad
To make this simple fruit salad, all you have to do is beat cream cheese with low carb sweetener(s) and heavy cream. Then you just fold in your keto friendly berries.
Although you can use whole strawberries, I find it’s easier to eat if you dice them up into smaller pieces. However, if you have small berries, they’ll be fine whole.
When making any fruit salad, you’ll want to use fruits that are the lowest in carbs.
When I make the low carb Filipino fruit salad, I’ll certainly include some non-berries. As long as servings are kept small, the carb amount should stay low for a mixed fruit blend.
I ended up with just under 12 cups of the red white and blue cheesecake salad which was a good size to share with a large group of friends and family. However, you can always cut the recipe in half if you want a smaller amount.
Feel free to change up the fruit used in the salad if you wish. I stuck with red and blue berries so it would be a festive colored dessert for the 4th of July when combined with the white sweetened cream cheese sauce.
And, if you have a good low carb condensed sweetened milk, you can use that instead of the heavy cream and sweeteners. It’s such an easy recipe that you’ll want to make this fruit salad all summer long.
The perfect keto dessert for 4th of July
We had a great 4th of July cookout with tons of friends and family stopping in. There were only a couple people looking for low carb food. But, this yummy fruit salad was enjoyed by all.
No one even questioned whether this was a low carb dessert. However, they should have figured it out when they saw me eating it since they know I don’t consume foods with added sugar.
This week, my older daughter and I are hanging out in Outer Banks, NC. We rented a condo along the beach as a little summer getaway. A few of my siblings are renting places nearby so it should be a fun family vacation.
I packed a big cooler bag with low carb foods to enjoy during my stay on the North Carolina barrier islands. That way, I shouldn’t have to cook or buy much food during my week away.
Red White and Blue Cheesecake Salad Dessert Recipe
Enjoy this simple fruit salad with cream cheese and berries. And be sure to leave a comment if you do give the recipe a try!
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Red White and Blue Cheesecake Salad Dessert
Recipe Video (Click on Image to Play)
Ingredients
- 16 ounces cream cheese softened
- ½ teaspoon monk fruit concentrated powder
- ¼ teaspoon stevia concentrated powder
- 1 cup heavy whipping cream
- 16 ounces strawberries cut into bite sized pieces
- 14 ounces blueberries about 4 cups
- 12 ounces blackberries about 2 cups
- 6 ounces raspberries about 1 cup
Instructions
- Beat cream cheese with electric mixer until smooth.
- Add in monk fruit, stevia, and heavy whipping cream. Beat with electric mixer until thick and creamy. If too thick, a little extra cream can be added.
- Fold in fresh berries. Store in fridge or serve immediately.
Notes
Low Carb Sweeteners | Keto Sweetener Conversion Chart
Nutrition
Additional Info
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Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
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Linda H.
Made the cheesecake salad for the 4th. I added the zest of one large lemon and it added so much flavor. A family member who isn’t Carb conscious doesn’t care for berries so I added chopped apple pie filling to his instead. It was delicious!!!!
Helene Bahnman
Thanks for a another great keto recipe.Made this today. I used Serve Confectioners sugar as I did not have the 2 sugars called for in the recipe. I subbed a few cherries for the blackberries because that is what I had. Omitted the raspberries as I did not have any on hand, so added more blueberries and strawberries.
Kimm
I think you need to use fresh not frozen, fruit. I used frozen and after the cream cheese thawed out, it was nothing but a big soupy mess. Plus
it didn’t have nearly enough sweetener. I used swerve confectioners and I must have used a total of 1/4 cup. Way too much cream cheese flavor. To save it I’m going to try to put it in muffin cups and freeze it. Maybe that will help.
Not sure I’ll make this again.
Lisa MarcAurele
Frozen fruit is not recommended for this recipe.
Cheryl
I use this recipe, minus the fruit, for frosting cakes. If not keto I use real sugar. People love it. If it’s cold I can even pipe borders. I use fruit in the cake and between layers and piled on top. Now I can make this for me as a dessert! Thanks for all the wonderful recipes!
Kelly
Lisa your measurement for the Monkfruit in the actual ingredient list is listed as tsp. Instead of Cups.
Lisa MarcAurele
That’s because I’m using the pure form of the sweetener and not a blend with erythritol (or similar). See the recipe notes for using a one-for-one sugar substitute monkfruit blend.
Linda
Love your desserts!
Lisa MarcAurele
I’m glad you are enjoying the low-carb desserts!
Tara
I’m confused. The recipe says 1/2t of one sweetener and 1/4t of the other. But in the comments after the recipe, you say there is equivalent to a 1/CUP of sugar. Where does that come from?
Lisa MarcAurele
Yes. The equivalent granular sweetener would be much more, about a cup or to taste. The recipe uses pure concentrated sweeteners, not the bulk powders that are equivalent to sugar.
Melody L.
This is really good, I cut the recipe in half and I used Swerve confectioners and added about 1 teaspoon of vanilla extract.
Margaret Montoya-DeLaO
I made this and used confectioner sweetener and stevia liquid with some vanilla sweetener (ALL SUGAR FREE OF COURSE) and it came out great!
Carol
Hi Lisa – stumbled across your 4th of July Cheese Cake Berry Salad and decided to make it yesterday and take to the neighbors. It was a HUGE HIT. Although I need to make it a little sweeter next time. I did have some Monk fruit but I used liquid Stevia and don’t think I used enough. I also just used regular whipping cream instead of heavy and it came out fine. I sprinkled some chopped walnuts across the top and that just added to your YUM! Thank you! Trying to drop a few pounds and will check out your website further!
Lisa MarcAurele
I’m glad the low-carb treat was a hit! The addition of nuts on top is a great idea. Thanks for sharing!