Mixed Berry No Bake Cheesecake Salad
A refreshing, no-bake dessert that combines creamy cheesecake filling with vibrant mixed berries, perfect for potlucks and family gatherings.
Ingredients
Cheesecake Filling
- 8 oz cream cheese, softened Use brick-style cream cheese.
- 1/2 to 3/4 cup powdered sugar Adjust to taste.
- 1 tsp vanilla extract
- 1 tbsp lemon juice Brightens flavor.
- 8 oz whipped topping Cool Whip or heavy cream whipped to soft peaks.
Berries
- 3 cups mixed berries (strawberries, blueberries, raspberries) Chop strawberries into bite-size pieces.
Optional Texture
- 1/2 cup crushed graham crackers or shortbread cookies Optional for added texture.
- a pinch salt
Instructions
Preparation
- Let the cream cheese sit at room temperature for 20–30 minutes to soften.
- In a large bowl, beat the softened cream cheese with powdered sugar, vanilla, and lemon juice until completely smooth and lump-free.
- Fold in whipped topping gently until the mixture is fluffy and even.
- Add the mixed berries and fold just until they’re evenly distributed, being careful not to overmix.
- If using, fold in crushed graham crackers or sprinkle them on top just before serving.
- Transfer to a serving bowl, cover, and chill for at least 1 hour.
- Stir gently before serving to reincorporate any juices that collected on top.
Notes
If you want a slightly lighter version, swap half of the filling for Greek yogurt. Keep the salad covered in an airtight container in the refrigerator for 3–4 days, and stir before serving. Freezing is possible but may affect texture.