We may earn money from the products/companies mentioned in this post. As an Amazon Associate I earn from qualifying purchases.
A cool and refreshing Low Carb Cheesecake Berry Salad that is perfect for summer! The creamy flavor of cheesecake mixed with the sweetness of fresh berries! A few minutes of prep is all this berry cheesecake salad requires.
Low Carb Cheesecake Berry Salad
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, and it easily fits guidelines for both low carb and keto, too!
Probably one of the things I love most about this Cheesecake Berry Salad is that it is so easy to make!
Very Berry Cheesecake Salad
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!
Check out these other desserts to try
- Low Carb Chocolate Truffles with Coffee
- Frozen Strawberry Cheesecake Bites
- Low Carb Peanut Butter Fudge
Summer Berry Cheesecake Salad
No-one even knows that they are eating something sugar-free and low carb!
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 sugar-free (or low carb, or whatever).
Or you can keep it a secret! (Guess I’ve done that, too!)
Swap Out Fruit In The Cheesecake Salad
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.)
Adapt to what fruits are on sale or even consider adding in a few other fruits you and your family enjoy.
This berry salad is very easy for your taste buds.
Can You Use Frozen Berries In Replace of Fresh In Berry Cheesecake Salad
A lot of readers have asked if they can use frozen berries in place of the fresh in my berry cheesecake salad.
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!)
How Many Cups Of Berries Do You Need for Cheesecake Salad
For this salad, I used 6 cups of berries. The main amount was strawberries, and then I added in some blackberries, blueberries, and raspberries.
What Is The Base of The Low Carb Berry Cheesecake Salad
Because I was going for gluten-free, sugar-free, and low carb, I opted for cream cheese, and heavy whipping cream and Stevia Extract. I skipped the whipped cream you buy in the stores.
Using softened cream cheese will give you a smooth and creamy texture when whipped up with the whipping cream. It will turn fluffy and be the perfect base.
Then you gently fold in your fruit.
Best Way to Store Cheesecake Berry Salad
I use an airtight container to store my salad. Just keep it in the fridge until you are ready to serve your guests. It will last up to 4 days in the refrigerator.
With each day it will begin to break down a bit more, so I recommend eating this berry salad within the first few days.
Red White Blue Cheesecake Salad
This is a beautiful dessert to make for your summer cookouts, 4th of July events and even Memorial Day. I love the red, white, and blue theme this berry salad offers.
What is Pure Stevia Extract
I reach for pure stevia extract because it is not an artificial sweetener, and it doesn’t take much to make the dish sweet. This extract is made using the herb stevia.
It offers a sweet flavor that makes it perfect for adding into recipes like this to help sweeten it up slightly. It does count as sugar-free and is a low carb option.
Using the pure stevia extract will help to bring out the sweetness in the berries and give you that perfect compliment to make this cheesecake salad sweet!
As you can see this recipe is so simple to make. Very berry cheesecake salad is going to dress up your dessert table and be a treat for young and old.
I will be making this recipe a ton this spring and summer. Nothing is better than fresh fruit in a creamy cheesecake salad!
Have you made my berry cheesecake salad yet?
Things I use to make this berry salad:
THM Pure Stevia Extract – this is truly the best stevia on the market. No bitterness, and it lasts a long time!
Hand Mixer – nothing particularly special here, but I have one similar to this one!
Large Mixing Bowl – using a large bowl makes it much easier to mix your salad!
Refrigerator Containers – I have a set similar to these and I use them every single day!
Cheesecake Berry Salad (THM-S, Sugar Free)
Ingredients
- 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" Stevia Extract a "doonk" is 1/32 of a teaspoon
Instructions
- In a large bowl, cream the softened cream cheese with the stevia.
- Add heavy whipping cream and whip for 1-2 minutes, or until mixture is fluffy.
- Fold in berries.
- For best results, refrigerate for 2 hours before serving.
valeria woelfel says
May 6, 2017 at 7:00 pmthanks 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….
dsdjhardy says
May 6, 2017 at 7:33 pmI 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. 🙂
Teresa says
May 6, 2017 at 9:50 pmThat is full fat cream cheese, correct?
dsdjhardy says
May 6, 2017 at 10:46 pmYes, I used the full fat, but 1/3 fat would work just as well. 🙂
Glenna says
May 8, 2017 at 8:44 amI 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!
dsdjhardy says
May 8, 2017 at 10:03 pmI 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. 🙂
Autumn Boulton says
June 14, 2018 at 9:53 amYou have the carbs listed as 16 per serving, not 6. Just wanted to make sure, because this looks yummy!
Sarah Hardy says
June 14, 2018 at 12:43 pmThe carbs are 6, but the fat is 16. I made a few adjustments to make that more clear. 🙂
kerry says
May 8, 2017 at 8:25 pmCurious if this can be frozen in single serve portions and then thawed?
It sounds delicious!
dsdjhardy says
May 8, 2017 at 10:04 pmHmmmm . . . 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!
Becky says
July 5, 2017 at 10:10 amKerry- did you try freezing? I was wondering how it turned out if you did! Thanks!
Tammie says
May 9, 2017 at 5:35 pmThank you for the recipe. I made it for church gathering. It was big hit.
dsdjhardy says
May 9, 2017 at 10:58 pmAwesome! I am so glad to hear it went over well! I love it!
Rachel says
May 13, 2017 at 8:20 amLooks so simple and delicious! And it only uses stevia extract…yay!! 🙂
dsdjhardy says
May 15, 2017 at 10:39 pmYay! I thought of you when I posted this! 🙂
Amanda Armstrong says
May 13, 2017 at 2:25 pmWhen 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 😛
dsdjhardy says
May 15, 2017 at 10:39 pmLol! I mean I served it with supper. But hey – if you paired a little more protein with it – I don’t see why not!
Monica Chilton says
May 25, 2017 at 11:14 amQuestion: 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!
dsdjhardy says
May 25, 2017 at 5:17 pmI whip it with the cream cheese.
Asia Reardon says
June 8, 2017 at 2:43 pmHow long will this last in the fridge? Could it be made a day ahead of time?
Sarah Hardy says
June 9, 2017 at 11:43 amYes, I have made it a day ahead of time, and it tasted great!
Denise says
June 10, 2017 at 11:54 amHave 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
Sarah Hardy says
June 10, 2017 at 8:30 pmI 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!
Kristi says
July 30, 2017 at 8:43 pmI 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
Margie says
June 13, 2017 at 11:03 amLooks heavenly!
LLP says
June 17, 2017 at 8:08 amI 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?
Sarah Hardy says
June 19, 2017 at 7:41 amSure! I personally do not use Splenda, but if you do that would work just fine in this recipe! 🙂
Leslie says
June 28, 2017 at 7:27 amJust 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.
Shelly C says
July 10, 2017 at 5:32 pmWhat 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!
vall says
June 28, 2017 at 8:12 amok not good with measurements, is there another way for the 1/32?? for the sugar substitute
Sarah Hardy says
June 28, 2017 at 8:22 pmStevia is very sweet, so you do not need very much. If you wanted to use Pyure, I would start with 1.5 – 2 Tablespoons.
Nancy says
July 4, 2017 at 7:12 amI only have sugar. How much can i use?
Sarah Hardy says
July 4, 2017 at 11:48 amProbably start with 2 Tablespoons powdered sugar, then taste and adjust if you need more.
Candace says
May 13, 2018 at 6:56 pmCan you use Neufchâtel instead of Cream Cheese?
Sarah Hardy says
May 13, 2018 at 11:16 pmYes, I would think so!
Lynne says
May 31, 2018 at 4:06 pmCould you use frozen mixed berries for this recipe?
Sarah Hardy says
May 31, 2018 at 10:43 pmYou 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!)
Christina says
June 18, 2018 at 6:40 amThis 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!
AMY WEBB says
July 4, 2018 at 2:11 pmI accidentally used 1.5 cups of hwc instead of 1.25. I discovered this after adding fruit. Wasn’t sure if I should stir some cream cheese into it or eat it like pudding.
Teresa says
March 7, 2019 at 11:42 amcan you do it without any type of sweetener? I don’t care for the taste of it
Sarah Hardy says
March 7, 2019 at 2:53 pmAbsolutely. The berries themselves make it sweet – I just like to add a touch of stevia because I like “extra” sweet. 🙂