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–+ servings
Cheesecake Salad

Cheesecake Salad: A Fruity Twist for Summer Picnics

Cheesecake Salad combines juicy fruits and a creamy base, making it a perfect summer treat for picnics.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Salads
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Base
  • 8 ounces Cream Cheese Softened for easy mixing
  • 1/4 cup White Sugar Granulated sugar for best results
  • 8 ounces Cool Whip Thawed before folding in
For the Fruity Twist
  • 1 cup Strawberries Sliced
  • 1 cup Blueberries
  • 1 cup Raspberries

Equipment

  • Mixing Bowl
  • Handheld mixer
  • spatula

Method
 

Step-by-Step Instructions for Cheesecake Salad
  1. In a large mixing bowl, add 8 ounces of softened cream cheese along with 1/4 cup of white sugar. Blend until smooth and creamy.
  2. Gently fold in 8 ounces of thawed Cool Whip into the cream cheese mixture with a spatula.
  3. Carefully add 1 cup of sliced strawberries, 1 cup of blueberries, and 1 cup of raspberries. Gently fold the fruit into the creamy base.
  4. Transfer the Cheesecake Salad into a serving bowl or cups and chill in the refrigerator for at least 30 minutes.
  5. Serve immediately at your summer gatherings or keep in the fridge for up to 12 hours.

Nutrition

Serving: 1servingCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 9gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 18gVitamin A: 300IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for easier mixing and use gentle folding for a light texture.

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