Lemon Berry Cheesecake Salad

5 stars from 1 review

This Lemon Berry Cheesecake Fruit Salad recipe comes together with only a few ingredients! A rich and creamy lemon cheesecake filling is folded over your favorite summer berries to create an amazing fruit salad that everyone will love!

Author: Donna Elick

Servings:

Prep Time10

Total Time10

Ingredients

8 ounces cream cheese softened
1 package instant lemon pudding mix 3.4 ounces, unprepared
1 cup heavy cream
4 tablespoons powdered sugar
2 teaspoons pure vanilla extract
1 1/2 pounds fresh strawberries hulled and sliced
12 ounces fresh blueberries rinsed and dried
9 ounces fresh raspberries rinsed and dried
9 ounces fresh blackberries rinsed and dried

Instructions

DRY: the berries. Prepare all fruit and lay on paper towels to dry while you make the cheesecake mixture.
WHIP: the cream cheese. In a medium mixing bowl, beat 8 ounces softened cream cheese until smooth. Scrape the bowl.
ADD: the pudding mix. Beat in the 3.4 ounce package of dry instant lemon pudding mix for about 2 minutes, until combined and thick.
MIX: the cream. In a small bowl, whisk 1 cup heavy cream, 4 tablespoons powdered sugar, and 2 teaspoons pure vanilla extract.
STREAM: the cream mixture into the cream cheese mixture with the mixer on low, adding about 1 tablespoon at a time. Continue until all the cream is added. Increase speed and whip until completely smooth and creamy.
COMBINE: the fruit. In a large bowl, add the strawberries, blueberries, raspberries, and blackberries.
FOLD: the cheesecake mixture into the fruit gently until all berries are coated.
CHILL: until ready to serve or enjoy immediately.

Notes

Make Ahead: Best served the day it is made. If prepping ahead, keep the cheesecake mixture and fruit separate until serving.

Storage: Refrigerate leftovers for up to 2 days. The berries will release juice over time, so stir gently before serving.

Ingredient Tip: Dry berries well so the creamy mixture stays thick and silky.

Nutrition