Summer Berry Cheesecake Salad + Video

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This Berry Cheesecake Salad comes together with just 5 ingredients. Rich and creamy filling is folded into your favorite berries to create the most amazing cheesecake fruit salad ever!

titled image (and shown): summer berry cheesecake salad


Berry Cheesecake Salad

I am stocking up on summer cheesecake salad ideas and, boy oh boy, do we have a good selection to choose from!

Strawberry Banana Cheesecake Salad and Hawaiian Cheesecake Salad are two of our favorites!!!

I love my coffee and always have creamer on hand, so it is super convenient to use in my recipes.

Not a coffee drinker? Don’t worry — you’ll find an easy substitute listed below so that you can still enjoy this creamy strawberry blueberry salad.

bowl of blueberries, raspberries, and sliced strawberries

Ingredient Notes and Substitutions

  • Berries – Choose the ripest, freshest strawberries, blueberries, and raspberries for this cheesecake salad recipe.

    You could also swap in some blackberries if you’d like — just be sure they are nice and sweet.
  • Cream cheese – Use block cream cheese, not the tub variety. You will also need to soften it first so it’s easier to whip.
  • Liquid vanilla creamer – This is what makes the cheesecake salad filling so creamy. Choose your favorite brand, nondairy versions included!

    If you don’t use coffee creamer, you can always substitute a mixture of 1/2 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract.
pouring creamer into whipped cream cheese

Cheesecake Fruit Salad Tips and Tricks

  • Prep berries in minutes. I have an easy kitchen hack for hulling strawberries that saves as much of the sweet fruit as possible!
  • Dry them first. It’s important to spread the berries on a paper towel while you prepare the filling.

    Otherwise, the liquid will cause your berry cheesecake salad to become watery.
  • Avoid lumps. Add the creamer to the cream cheese slowly instead of all at once.

    Otherwise, the filling will be permanently clumpy no matter how long you beat it — trust me on this one!
  • Short on time? It can take about 30 minutes to soften cream cheese on the counter. Instead, unwrap the block and place it on a microwave-safe plate.

    Heat on High in 10-second increments until softened.
pouring cheesecake filling over berries in a bowl

Cheesecake Salad Recipe FAQ

Can I make berry cheesecake salad with frozen fruit?

I wouldn’t recommend it. Even once thawed and drained, the berries will add too much liquid to the mixture and cause the cheesecake salad to become watery.

Also, the texture of the berries will be too soft, and frozen raspberries tend to break apart into tiny pieces.

How do you keep cheesecake fruit salad from getting soggy?

First, let the fruit dry completely after it has been washed and rinsed. To speed up the process, gently pat the berries dry with a paper towel or clean kitchen cloth.

The sugar in the cheesecake filling will cause the berries to soften and release liquid over time, so be sure to enjoy this strawberry blueberry salad within 24 hours for best results.

Can I make this cheesecake salad recipe ahead of time?

Yes, with a catch. You can prepare the cheesecake mixture and mix the fruits together, but don’t combine them!

Instead, refrigerate the bowls separately for up to 24 hours. Be sure to keep them tightly covered so they don’t absorb odors from the refrigerator.

Before serving, drain any excess liquid from the fruit, then fold the cheesecake filling into the berries.

close up: cheesecake salad with strawberries, blueberries, and raspberries

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small glass bowl of berry cheesecake salad

Other Easy Cheesecake Salad Recipes

Clear Bowl of Summer Berry Cheesecake Salad

Summer Berry Cheesecake Salad (5 Ingredient Recipe) + Video

Donna Elick
Berry Cheesecake Salad combines rich and creamy filling with your favorite berries to create the most amazing cheesecake fruit salad ever!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 15 minutes
Total Time 15 minutes
Course Side Dish
Cuisine American
Method Mixed
Servings 8


  • 1 pound strawberries, hulled and cut into quarters
  • 9 ounce container blueberries, washed and dried (remove stems)
  • 9 ounce container raspberries, rinsed and dried
  • 8 ounce package cream cheese
  • 1/2 cup Vanilla Coffee Creamer


  • Prepare berries and lay them on paper towels to dry while you prepare the cheesecake mixture.
  • In a medium tall bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
  • With mixer running slowly add creamer to the cream cheese. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese. Continue until all of the creamer has been added to the cream cheese. Whip until smooth.
  • Combine berries in a large bowl. Gently fold in cheesecake mixture until completely combined.
  • Chill until ready to serve or serve immediately.
  • Enjoy!


Donna’s Notes

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If you have to substitute cream for the creamer, powdered sugar and vanilla would be the best swap. 1/2 cup heavy cream, 2 tablespoons powdered sugar and 1 teaspoon vanilla extract.


Serving: 1 | Calories: 162cal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 90mg | Sugar: 9g | Fiber: 4g | Calcium: 46mg | Iron: 1mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled image (and shown): summer berry cheesecake salad

Originally published April 2016, updated and republished May 2023

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    1. Fat-free Cream Cheese should work, but I haven't tested it that way. Please let us know how it goes. Enjoy!

    2. I tried it with fat, by mistake, it didn't set well. Nor did the fat free cool whip work either. Live a little leave the fat free stuff in the store.😆

  1. WOnder if it would be watery with FROZEN BERRIES – they are just so much cheaper. A clamshell of raspberries costs about 4.00 here, and not even organic! Blackberries about the same and I won't eat non-organic strawberries, but if I did those are about 4.00 a container (quart), so we're around 12 bucks just for the fruit!

  2. WOnder if it would be watery with FROZEN BERRIES – they are just so much cheaper. A clamshell of raspberries costs about 4.00 here, and not even organic! Blackberries about the same and I won't eat non-organic strawberries, but if I did those are about 4.00 a container (quart), so we're around 12 bucks just for the fruit!

  3. I'm going to try frozen but adding a couple of tablespoons of vanilla pudding to help absorb the excess fruit juice. It should work.

  4. Just made this with fat free creamer (only because that's what I use anyway) and added a clam shell of blackberries too. It's SO good! It's chilling now (minus one bite).

  5. I made your red white and blue salad, and love it. But I noticed on the summer cheesecake recipe you did not use the instant cheesecake pudding. Is that correct? Thank you!

  6. I can't find Simply Pure Vanilla International Delight. Can you suggest a substitution? Would French Vanilla International Delight be too sweet?

  7. Does anyone know how many people this serves? I want to make it this weekend for a group of 7.

  8. Made this tonight and it is SO delicious. Made it with raspberries and blackberries, lucky for us they were on sale. Will definitely make again

  9. 5 stars
    super yum! this recipe from donna and chad’s slow roasted italian website is absolutely amazing. it’s so simple to make and incredibly delicious. i’m in love with it!

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