A simple berry cheesecake salad is perfect for sharing over summer. It's a quick and easy fruit salad that takes only a couple minutes of prep time.
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.
So I came up with this berry cheesecake salad recipe. I used fresh berries and heavy cream instead of a homemade condensed milk. It's the perfect summer salad!
The great thing about the recipe is that you only need four basic ingredients: cream cheese, sweetener, cream, and fruit.
I like to use a blend of pure monk fruit and stevia. But if you prefer a one-for-one sugar substitute, you can just use about a half cup of granular sweetener.
To keep the salad low-carb, I use keto-friendly fruit. But you can add in any fresh fruit you like. It doesn't have to be all berries.
To make this simple cheesecake 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.
Prepare cheesecake mixture
The first step is to whip the cream cheese in a large bowl. It will need to be brought to room temperature so it whips up easily when beaten with an electric mixer.
After the cheese is light and fluffy, the sweetener and heavy whipping cream are whipped in with the mixer until the mixture is thick and creamy.
If using larger fruit like strawberries, cut them up into smaller pieces before adding to the mixing bowl. Although you can use whole strawberries, I find it's easier to eat if you dice them up into smaller pieces.
Small berries like blueberries are fine to add in whole.
A mix of raspberries and blackberries give a nice mix of added color.
Once all the delicious berries have have been added to the bowl, just fold them in gently with a rubber spatula.
- Keep it low-carb. When making a keto fruit salad, you'll want to use fruits that are the lowest in carbs.
- Add coconut. Unsweetened dried coconut is a nice addition to the salad to change up the taste.
- Fold gently. To prevent smashing the fruit, you need to gently fold them into the creamy cheesecake mixture.
- Use condensed milk. If you have some low-carb sweetened condensed milk on hand, you can use that instead of the heavy cream and sweeteners.
????️ Serving suggestions
You'll get about 12 cups from the summer berry cheesecake salad recipe. It's a good size to share with a large group of friends and family. You can always cut the recipe in half if you want a smaller amount.
Using red and blue berries makes it a festive red, white, and blue dessert for the 4th of July when combined with the white sweetened cream cheese sauce. But it's such an easy recipe that you'll want to make this fruit salad all summer long.
Before getting to the fruit salad recipe, I wanted to go over some frequently asked questions.
It's a salad with a creamy cheesecake fluff base that mixes in small pieces of fruit.
Generally, the salad is good for up to four days in the fridge when stored in an airtight container.
Cheesecake salad is a dessert dish made with cream cheese, whipped cream, and various fruits or other ingredients. Ambrosia is a type of fruit salad typically made with mandarin oranges, pineapple, coconut, and maraschino cherries.
Looking for more keto no-bake desserts like this simple berry cheesecake salad? Here's a few more to try:
- Keto key lime cheesecake is a fun treat you can layer in jars.
- Cream cheese truffles are quick and easy to make for last minute treats.
- No-bake keto cheesecake takes little time to make and looks stunning.
- Strawberry mousse pie comes together quickly and sets in the refrigerator.
- No-bake keto cookies are made with a blend of peanut butter, nuts, seeds, and chocolate chips.
Berry Cheesecake Salad
- 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
- 2-3 teaspoons vanilla extract optional
- Beat cream cheese with electric mixer until smooth.
- Add in monk fruit, stevia, heavy whipping cream, and vanilla extract (if using). 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.
Array ( [serving_size] => 0.5 [calories] => 134 [carbohydrates] => 8 [protein] => 2 [fat] => 11 [saturated_fat] => 6 [polyunsaturated_fat] => 1 [cholesterol] => 36 [sodium] => 78 [potassium] => 114 [fiber] => 2 [sugar] => 5 [vitamin_a] => 450 [vitamin_c] => 24.8 [calcium] => 30 [iron] => 0.4 [serving_unit] => cup )
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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First published on July 10, 2017. Updated on May 14, 2022, with new images and additional recipe information.