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Triple Berry Cheesecake Fruit Salad

A refreshing dessert combining the delightful flavors of strawberries, blueberries, and raspberries with a creamy cheesecake mixture, perfect for summer gatherings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 servings
Course: Dessert, Salad
Cuisine: American, Summer
Calories: 200
Ingredients Method Notes

Ingredients
  

Berries
  • 1 cup strawberries, hulled and sliced Fresh or frozen; add sweetness.
  • 1 cup blueberries Juicy and plump, rich in antioxidants.
  • 1 cup raspberries Tangy and vibrant for contrast.
Creamy Mixture
  • 8 oz cream cheese, softened Use Greek yogurt for a lighter option.
  • 1/2 cup powdered sugar Adds sweetness without being overwhelming.
  • 1 tsp vanilla extract Enhances flavors.
  • 2 cups whipped topping Homemade or store-bought for fluffiness.
Optional Garnish
  • to taste fresh mint leaves For a pop of color and freshness.

Method
 

Preparation
  1. Rinse strawberries, blueberries, and raspberries under cold water. Remove the green tops from the strawberries and slice them into quarters.
Make the Cream Cheese Mixture
  1. In a large bowl, beat the softened cream cheese until smooth. Gradually add in powdered sugar and vanilla extract, mixing until creamy.
Fold in the Whipped Topping
  1. Carefully fold in the whipped topping with a spatula, being careful not to deflate the whipped cream.
Combine with Berries
  1. Gently fold the prepared berries into the creamy mixture until evenly coated.
Serve or Chill
  1. Transfer to a serving bowl. Serve immediately or refrigerate for an hour to allow flavors to meld.

Notes

For best taste, enjoy on the same day. Store leftovers in an airtight container for up to 2 days. Avoid freezing.