This recipe starts with fresh berries, and lots of them. I use equal parts of strawberries, blueberries, raspberries and blackberries.You don’t have to use all four types of berries, it’s fine to mix and match with whatever you have on hand. Sometimes I add pitted and halved fresh cherries too for a special treat. This recipe will not work with frozen fruit!
You can also add different flavor accents, like lemon or lime zest, or almond extract instead of vanilla extract.
This berry cheesecake salad recipe is a variety of fresh berries tossed in a light and creamy cheesecake mixture. The perfect summer salad!
Serves 6
Ingredients
6 cups mixed berries such as blueberries, blackberries, strawberries that have been cut into quarters, raspberries
8 ounces cream cheese room temperature
1/2 cup + 2 tablespoons powdered sugar
1/2 teaspoon vanilla extract
1/4 cup heavy cream or milk
1 cup whipped topping thawed (Cool Whip)
Additional berries and mint sprigs for garnish
Instructions
1) After preparing the strawberries by cutting them into quarters, place the 8 ounces cream cheese (room temperature) in a medium bowl and beat with a mixer until completely smooth.
2) Add the 1/2 cup + 2 tablespoons powdered sugar, and beat until combined. Add the 1/2 teaspoon vanilla extract and 1/4 cup heavy cream or milk and continue to beat until smooth.
3) Gently fold the 1 cup whipped topping (thawed) into the cream cheese mixture.
4) Place the berries in a large bowl and pour the cheesecake mixture over the top. Stir gently until berries are coated in the cheesecake.
Garnish with berries and mint sprigs and serve.
McClelland Family Recipes 