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A white ramekin filled with creamy Very Berry Cheesecake Salad, topped with sliced strawberries, blueberries, and a small star-shaped garnish. Another ramekin with a similar dessert is visible in the background.

Berry Cheesecake Salad Recipe

Berry cheesecake salad is an easy no-bake summer dessert with fresh berries, cake cubes, and a light cheesecake mixture perfect for cookouts and potlucks.

Course desserts
Cuisine American
Keyword Berry Cheesecake Salad, very berry cheesecake salad
Prep Time 15 minutes
Chill Time 30 minutes
Total Time 45 minutes
Servings 12
Author momma lew

Ingredients

  • 1 package 8 ounces cream cheese, softened
  • 1 ½ cups powdered sugar
  • 2 cups heavy whipping cream
  • 6 cups fresh strawberries sliced
  • 2 cups fresh blueberries
  • 2 cups of premade angel food or pound cake cubed, plus a few slices for garnish (optional)

Instructions

  1.  In a large bowl using a hand mixer whip together the cream cheese and powdered sugar until smooth. 
  2. Next add the cream in whipping with the hand mixer until the mixture becomes fluffy and light. 
  3. Gently fold in your strawberries and blueberries. 
  4. Next gently fold in the cubed cake.
  5. You can garnish with a few extra strawberries and blueberries.
  6. For an extra festive pop I take a slice of the cake and use a little star cutter to cut out little cake stars to decorate with. 
  7. Chill 30 minutes in the fridge before serving.
  8. Store leftovers in the fridge.

Recipe Notes

Store leftovers covered in the refrigerator for up to 2–3 days.

For best texture:

  • keep chilled until serving
  • add cake just before serving if prepping early
  • stir gently before serving again

Because of the creamy base, this recipe is not freezer friendly.