This Berry Cheesecake Salad has fresh strawberries and blueberries combined with a sweet, smooth and creamy cheesecake-flavored dressing made with Greek yogurt and cream cheese. It's a quick-and-easy, no-bake dessert that's perfect for summer!
Michelle's Recipe Rundown
Cheesecake and berries are a classic combination. So when fresh summer strawberries and blueberries are in season, I put this super simple no-bake dessert salad on repeat. It's so creamy, fruity, cool, refreshing, and delicious, I can't get enough!
You need just 6 ingredients and only about 15 minutes to make it. And you don't need to use a mixer. All you have to do is whip up the thick, cheesecake-flavored dressing by hand, fold in the berries, and it's ready to enjoy.
And where most recipes for this cheesecake fruit salad call for a non-dairy whipped topping in addition to the cream cheese, my recipe uses plain Greek yogurt instead for a healthier version. It works beautifully, and I think tastes even better.
Bonus: The red, white and blue colors make this a great patriotic dessert for holidays like Memorial Day, the 4th of July and Labor Day. Add it to your picnic or potluck menu, and it's sure to be a hit!
Want more red, white and blue desserts?
Check out my Firecracker Cake, Easy No-Bake Cheesecake Cups and Pound Cake With Marsala Mixed Berries.
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Ingredients & Notes
Here are all of the ingredients you'll need to make this summer berry cheesecake salad; amounts are in the recipe card below. I've also included a few notes on making the best selections and preparation.
- Fresh Strawberries - Choose ripe berries that are firm and plump with a deep red color all the way to the stem and green leaves that are not dried out. Cut off and discard the stem end, then chop each berry into ½ to ¾-inch pieces.
- Fresh Blueberries - Select ripe berries that are plump, firm and dark blue. Leave the blueberries whole.
- Cream Cheese - I use full-fat cream cheese, as it is the most creamy. Soften it to room temperature before using so it can easily be beaten until smooth.
- TIP: To soften cream cheese, leave it out at room temperature, covered, for about 30 minutes to 1 hour; cutting the block into smaller pieces will speed up the process. Alternately, if you're in a real hurry, remove the wrapper, put the cream cheese on a microwave-safe dish, and microwave in 10-second increments just until it is softened but not at all warm or hot.
- Plain Greek Yogurt - I use whole milk Greek yogurt because it will provide the most creaminess.
Substitution Notes
- Frozen berries do not work well in this recipe. They are too soft once thawed, and they release too much liquid, making the colors bleed and the salad watery.
- Other berries, such as raspberries or blackberries, can be used instead of or combined with the strawberries and blueberries; you want 3 cups total.
- You can use low-fat or non-fat versions of cream cheese or Greek yogurt; the result will be less creamy.
- Regular yogurt instead of Greek yogurt will make the cheesecake mixture much thinner, so I wouldn't recommend it.
- Don't substitute granulated sugar for the powdered sugar, as it may give the cheesecake mixture a gritty texture.
How to Make Berry Cheesecake Salad
This is a brief overview of the steps with photos. The full printable recipe with ingredient amounts and detailed instructions is in the recipe card below.
In a large bowl, beat the cream cheese, powdered sugar and vanilla until smooth. Add the Greek yogurt and fold it in until the mixture is well combined and smooth.
Add the strawberries and blueberries; gently fold until well combined. Serve immediately or refrigerate.
Recipe Tips
- Dry the berries well after washing. Wet berries = watery salad.
- Gently fold the berries into the cheesecake mixture. You want the strawberry pieces to remain intact and the blueberries to remain whole.
- Don't make it too far ahead. In my experience, this salad is best either when served immediately or refrigerated and served within 4 to 6 hours of when it was made. This is because the sugar in the cheesecake mixture will eventually cause the berries to release liquid and soften, the color will bleed, and the salad will start to become watery.
Storage
If making the salad a few hours ahead of time or if you have any leftover salad, keep it stored in the refrigerator, either covered or in an airtight container.
Although leftovers can be safely stored for up to 4 days, it is best to enjoy them within a day or two, as the berries will start to release more liquid and break down the longer it sits.
Serving Suggestions
You can either serve this salad in a large bowl, or you can divide it among dessert cups for grab-and-go individual servings (this is my favorite way to serve it).
I also love to add a few extra berries and a sprig of fresh mint on top of the salad for a really pretty presentation.
Want some more easy no-bake desserts using Greek yogurt?
Try my Japanese Yogurt Cheesecake Cups and Greek Yogurt Jello Cups.
I hope you try this Berry Cheesecake Salad recipe and love it as much as I do. Thanks for visiting today!
More Easy Dessert Salad Recipes to Try
If you make this recipe, I'd love to know how it went! Please leave a comment and star rating below. Thanks!
📋Recipe
Berry Cheesecake Salad
Ingredients
For the Cheesecake Dressing
- 4 ounces cream cheese, softened; I use full-fat cream cheese for the best creaminess
- ¾ cup powdered sugar
- 1 cup plain Greek yogurt, I use whole milk yogurt for the best creaminess
- ½ teaspoon pure vanilla extract
For the Berries
- 1½ cups chopped fresh strawberries, about ½ to ¾-inch pieces
- 1½ cups fresh blueberries
Instructions
Make the Cheesecake Dressing
- In a large bowl, beat together the softened cream cheese, powdered sugar and vanilla extract until smooth and creamy.
- Add the Greek yogurt; fold it into the cream cheese mixture until well combined and smooth.
Add the Berries
- Add the strawberries and blueberries; very gently fold them into the cheesecake mixture until they are evenly distributed, being very careful not to break them up (the strawberry pieces should remain intact, and the blueberries should remain whole).
- Serve immediately or cover and refrigerate until ready to serve.
Notes
- Make sure you dry the berries very well after washing them, as any excess moisture can cause the salad to be watery.
- This salad is best either when served immediately or refrigerated and served within 4 to 6 hours of when it was made. This is because the sugar in the dressing will eventually cause the berries to release liquid and soften, and the salad will start to become watery and the colors will run. I like to put mine in the fridge for just an hour or two before serving so it's nice and cold when I serve it.
- For a pretty presentation, garnish the top of the salad with additional strawberries, blueberries and a sprig of fresh mint.
- Serving a crowd? Just double, triple or quadruple the recipe depending on how much you need.
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