Description
Triple Berry Cheesecake Fruit Salad is a refreshing, easy-to-make dessert that combines the creamy richness of cheesecake with the tart sweetness of strawberries, blueberries, and blackberries. It’s the perfect no-bake dish for warm weather, requiring minimal effort and yielding a delicious, crowd-pleasing treat for any occasion.
Ingredients
Scale
- 16 ounces strawberries, quartered and stemmed
- 1 cup blueberries
- 1 cup blackberries or raspberries
- 2 containers vanilla yogurt (6 ounces each)
- 8 ounces cream cheese, softened to room temperature
- 1 package instant cheesecake filling (3.4 ounces, such as Jello)
- 8 ounces whipped topping (such as Cool Whip)
Instructions
- In a large mixing bowl, combine the vanilla yogurt, softened cream cheese, instant cheesecake filling, and whipped topping.
- Using a hand mixer, beat the mixture on medium speed until smooth and well-combined.
- Gently fold in the strawberries, blueberries, and blackberries (or raspberries) with a spatula.
- Refrigerate the fruit salad for at least 30 minutes before serving to allow the flavors to meld together.
- Serve chilled and enjoy!
Notes
- For the best texture, use fresh fruit instead of frozen.
- If preparing ahead of time, make the cheesecake mixture and add the fruit just before serving to prevent it from becoming too mushy.
- Ensure the cream cheese is softened to room temperature to avoid lumps in the mixture.
- To make this a lighter option, you can use a low-fat whipped topping and yogurt.
Nutrition
- Serving Size: 1 serving
- Calories: 182 kcal
- Sugar: 21g
- Sodium: 290mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 20mg