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A simple mixed berry cheesecake salad is perfect for celebrating the 4th of July. It’s a red, white, and blue dessert that’s quick and easy to make.
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.
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.
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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 cheesecake salad 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 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 cheesecake salad. 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.
When making any fruit salad, you’ll want to use fruits that are the lowest in carbs. If you need some ideas, check out this best low carb fruits list on my other blog, All Natural Ideas.
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 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.
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.
Mixed Berry Cheesecake Salad – Red, White, and Blue Dessert Recipe
Cheesecake Salad with Mixed Berries
A simple mixed berry salad is perfect for celebrating the 4th of July. It's a red, white, and blue dessert that's quick and easy to make.
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.
A total of about 1/2 cup sugar equivalent is needed in the recipe. Something like Swerve or Splenda can be used instead of the monk fruit and stevia blend.
Makes about 11.5 cups