Cheesecake Berry Salad
A cool and refreshing Cheesecake Berry Salad that is perfect for summer! The creamy flavor of cheesecake mixed with the sweetness of fresh berries!
This recipe is sugar free, low carb, gluten free, and a Trim Healthy Mama S Fuel.
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This recipe is the result of a direct request from one of my readers. (Thanks, Dianne!) The original recipe can be found here.
The original recipe uses prepared Cool Whip and sugar, both of which are not Trim Healthy Mama Friendly.
With a few simple changes, this recipe is completely on-plan as an “S” Fuel.
Probably one of the things I love most about this Cheesecake Berry Salad is that it is so easy to make!
Wash and dry your berries, slice the strawberries, beat the cream cheese and cream, fold it all together, and you’re done!
It does not take long to put it together, and everyone loves it. I have a lot of readers tell me they have taken it to picnics or potlucks and it all gets eaten!
No-one even knows that they are eating something sugar free and low carb!
Actually, that is one of my tactics for going to parties, picnics, or potlucks!
If everyone is to bring a dish to share, I like to take something that I can eat, so I know I will at least have one option. (And many times there are a lot of options!)
Then, if anyone compliments the dish, you can tell them that is was sugar free (or low carb, or whatever). Or you can keep it a secret! (Guess I’ve done that, too!)
I served this Cheesecake Berry Salad for supper this week, and just like that, it was GONE!
My kids were so concerned that they were not going to be able to have seconds. (No worries, we actually ALL had seconds of this salad!) It was so delicious!
It is cool and creamy, with bursts of sweet berry flavor. It will be a summertime favorite at my house.
In fact, maybe that is part of the reason why it was so delicious – it tastes like summer!
Here in Montana, the days are finally getting warmer, but it hardly feels like summer yet. Summer is a long time coming this year, it seems!
I think this definitely tastes better after it has sat in the refrigerator for a couple of hours. That gives it time for the flavors to meld together.
And what flavors! Cheesecake and berries – all in one!
Feel free to switch up the amounts of berries to your liking. (However, do be careful with the blueberries, as they are a bit higher in carbs.)
A lot of readers have asked if they can use frozen berries in place of the fresh.
The short answer is yes, but it may make your salad a bit watery as they defrost, and it will most likely turn your salad purple! (But it should still taste great!)
You need 6 cups of berries for this salad.
Cheesecake Berry Salad
3.5 Cups Fresh Strawberries, Sliced
1.5 Cups Fresh Blackberries
1/2 Cup Fresh Blueberries
1/2 Cup Fresh Raspberries
1 1/4 Cups Heavy Whipping Cream
1 8 Ounce Package Cream Cheese, Softened
6 “doonks” Pure Stevia Extract
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A cool and refreshing Cheesecake Berry Salad that is perfect for summer! The creamy flavor of cheesecake mixed with the sweetness of fresh berries!
- 3.5 Cups Fresh Strawberries Sliced
- 1.5 Cups Fresh Blackberries
- 1/2 Cup Fresh Blueberries
- 1/2 Cup Fresh Raspberries
- 1 1/4 Cups Heavy Whipping Cream
- 1 8 Ounce Package Cream Cheese Softened
-
6
"doonks" Pure Stevia Extract
a "doonk" is 1/32 of a teaspoon
-
In a large bowl, cream the softened cream cheese with the stevia.
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Add heavy whipping cream and whip for 1-2 minutes, or until mixture is fluffy.
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Fold in berries.
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For best results, refrigerate for 2 hours before serving.
Nutrition facts per serving: Calories - 181; Fat - 16; Carbs - 8; Fiber - 2; Net Carbs - 6; Protein - 2
thanks for the recipe; it looks delicious! could you please tell me what is the sugar equivalent of the stevia I have every other sweetener but that….
I would start with 1/4 – 1/3 cup of xylitol or erythritol. However, you may want to grind it first so you do not get a gritty feel. 🙂
That is full fat cream cheese, correct?
Yes, I used the full fat, but 1/3 fat would work just as well. 🙂
I am relatively new to the ketogenic/low carb world. I was wondering how you figure your net carbs. I knew you could take the carbs minus the fiber, but that would only make a net carb of 8, not 2. I have not really studied up on the trim healthy mama, so maybe that is the difference. The recipe looks really good and I am picking strawberries from my garden here in VA!
I figure net carbs by subtracting the fiber from the total carb count. The net carbs are listed as 6 per serving. The 2 is the grams of protein per serving. 🙂
You have the carbs listed as 16 per serving, not 6. Just wanted to make sure, because this looks yummy!
The carbs are 6, but the fat is 16. I made a few adjustments to make that more clear. 🙂
Curious if this can be frozen in single serve portions and then thawed?
It sounds delicious!
Hmmmm . . . that sounds like an awesome idea! I’m not completely sure how the whipped cream would hold up after being frozen, though. If you try it, please let me know!
Kerry- did you try freezing? I was wondering how it turned out if you did! Thanks!
Thank you for the recipe. I made it for church gathering. It was big hit.
Awesome! I am so glad to hear it went over well! I love it!
Looks so simple and delicious! And it only uses stevia extract…yay!! 🙂
Yay! I thought of you when I posted this! 🙂
When you say you served it “for supper” do you mean as supper or with supper? Not judging just curious if I could get away with eating it for a meal 😛
Lol! I mean I served it with supper. But hey – if you paired a little more protein with it – I don’t see why not!
Question: do you whip the cream before mixing it with the cream cheese? or blend it in while liquid? Thanks for this recipe… it looks delicious!
I whip it with the cream cheese.
How long will this last in the fridge? Could it be made a day ahead of time?
Yes, I have made it a day ahead of time, and it tasted great!
Have you tried using frozen berries? I want to make this for a dinner we are going to, but our local (small) store does not have the greatest berries right now and they cost a fortune. Thank you
I have not – I’m not sure how it would work. I’m afraid the juice from the thawed berries may turn the “fluff” to something different. 🙂 If you try it, please let me know how it turns out!
I have used the frozen blackberries and fresh strawberries and it works great the only berries I found that make it liquidity is the frozen raspberries so I don’t even put the raspberries in it anymore
Looks heavenly!
I am planning on making this for an early Father’s Day BBQ today. Was wondering if I could Splenda in place of the Stevia extract?
Sure! I personally do not use Splenda, but if you do that would work just fine in this recipe! 🙂
Just a tip: we make the heavy cream, cream cheese (1/3 less fat), stevia part of this recipe called “fluff” quite often. We eat it all by itself or with a sprinkle of Lily’s chocolate chips or a couple crushed nuts. It holds up nicely in the fridge for at least 4 days. It would be easy to stir in berries as needed to make this rich recipe last longer for a small family.
What a great idea and how I’m going to make this! I have to prep it at least a day early, so I’ll just fold in the berries as I walk out the door to the cookout!
ok not good with measurements, is there another way for the 1/32?? for the sugar substitute
Stevia is very sweet, so you do not need very much. If you wanted to use Pyure, I would start with 1.5 – 2 Tablespoons.
I only have sugar. How much can i use?
Probably start with 2 Tablespoons powdered sugar, then taste and adjust if you need more.
Can you use Neufchâtel instead of Cream Cheese?
Yes, I would think so!
Could you use frozen mixed berries for this recipe?
You certainly can, but your salad will likely turn purple from the juice as they melt. (But a lot of my readers make it with frozen berries!)
This was very delicious. I used about 1/4 teaspoon of stevia powder and it was perfect! This is my new favorite summer dish. Thank you so much!