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Strawberry Cheesecake Salad

A no-bake, fruit-forward dessert that combines creamy sweetened cream cheese with fresh berries.
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Prep Time 15 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the cheesecake base
  • 8 ounces cream cheese, softened Full-fat gives best flavor; Neufchâtel or reduced-fat work in a pinch.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping Cool Whip or whipped cream; see substitutions below.
For the fruit mixture
  • 4 cups strawberries, hulled and sliced
  • 1 cup blueberries
  • 1 cup raspberries
For topping (optional)
  • 1/4 cup crushed graham crackers Optional, for topping.

Method
 

Preparation
  1. Remove the cream cheese from the fridge ahead of time so it softens for about 20–30 minutes.
  2. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla together until smooth and free of lumps.
  3. Gently fold in the whipped topping with a spatula until the mixture is light and evenly combined.
  4. Add the sliced strawberries, blueberries, and raspberries. Fold carefully so berries stay intact.
  5. Transfer to a serving bowl and sprinkle crushed graham crackers on top if using.
  6. Chill in the refrigerator for at least 30 minutes to let flavors meld.
  7. Serve chilled.

Notes

Best served in a glass bowl or individual dessert cups. Store leftovers in an airtight container for up to 48 hours. For best texture, do not freeze the assembled salad.