Ingredients
Fruits
- 1 pound strawberries, hulled and cut into quarters
- 9 ounce container blueberries, washed and dried (remove stems)
- 9 ounce container raspberries, rinsed and dried
Cheesecake Mixture
- 8 ounce package cream cheese
- 1/2 cup vanilla coffee creamer
Instructions
- Prepare the berries: Wash and dry all the berries thoroughly. Hull and quarter the strawberries, remove stems from the blueberries, and rinse the raspberries. Lay the berries on paper towels to dry completely while preparing the cheesecake mixture to prevent excess water from diluting the salad.
- Whip the cream cheese: In a medium tall bowl, use an electric mixer to whip the cream cheese until smooth. The cream cheese may clump and bind around the beaters initially, but continue mixing; it will loosen and smooth out.
- Add the vanilla coffee creamer: With the mixer running on low speed, slowly add the vanilla coffee creamer a tablespoon at a time into the whipped cream cheese. Continue whipping after each addition until the mixture is fully combined and smooth.
- Combine berries and cheesecake mixture: In a large bowl, gently fold the prepared berries into the whipped cheesecake mixture until everything is evenly combined, creating a creamy berry salad.
- Chill or serve: You can either chill the salad until ready to serve or enjoy it immediately. Chilling will allow the flavors to meld and provide a refreshing, cool dessert.
- Enjoy: Serve the Summer Berry Cheesecake Salad as a light, fruity dessert or as a unique salad for any occasion.
Notes
- Make sure berries are well drained to avoid watery salad.
- Use softened cream cheese for easier whipping.
- You can substitute vanilla coffee creamer with vanilla-flavored milk or half-and-half for a different flavor.
- Chilling the salad enhances the flavors but is optional.
- This salad is best consumed the day it is made for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
