Berry Cheesecake Salad

Cheesecake Salad is a classic dessert “salad” with a luscious, creamy, cheesecake dressing. This salad is quick and easy to make and goes well with so many different dishes.

Berry Cheesecake Salad Recipe Overview

Born and raised in the Midwest, my love for dessert salads is deep-rooted. I’ve shared favorites like Raspberry Fluff, Frog Eye Salad, Watergate Salad, and creamy Grape Salad on this site.

I’m excited to introduce another hit: a creamy berry cheesecake salad with fluffy cheesecake dressing.

Easy and versatile, this salad is perfect for BBQs, picnics, parties, and holiday spreads. Although it’s got berries, feel free to customize it with any seasonal fruits you’re craving!

Ingredients In Creamy Fruit Salad

• Berries: Use just strawberries (or whatever berry you like best) or a medley of berries.
• Low-Fat Vanilla Yogurt: Forms the creamy base of the dressing, providing smoothness and sweetness.
• Cheesecake Pudding Mix: Thickens and adds a cheesecake flavor to the dressing.
• Thawed Whipped Topping: Contributes to a light, fluffy texture, enhancing the dressing’s creaminess. Or make your own whipped cream!

How To Make Cheesecake Salad

1. Prepare Fruits: Wash, dry, and cut the strawberries, clementines, grapes, kiwis, and mangoes. Place them in a large bowl.
2. Make Dressing: In a separate bowl, whisk together the vanilla yogurt and dry cheesecake pudding mix until smooth. Gently fold in the thawed whipped topping.
3. Combine: Pour the dressing over the prepared fruits and toss gently to coat evenly.
4. Serve: Enjoy your creamy fruit salad immediately or refrigerate until serving. Best if consumed within 1-2 days.

More Easy Potluck Salads

• Broccoli Salad
• Strawberry Poppy Seed Salad
• Potato Salad
• Chicken Salad
• Greek Pasta Salad

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5 from 3 votes

Berry Cheesecake Salad

By Chelsea Lords

Berry Cheesecake Salad is a delicious dessert salad that takes the mid out of mid-western cuisine.

Prep Time: 30 minutes minutes

Total Time: 30 minutes minutes

Servings: 8 servings

Equipment

• Hand mixer
• Large bowl

Ingredients 

USMetric

 

1x2x3x

• ▢ 1 (32-ounce) container low-fat vanilla yogurt
• ▢ 1 (3.4-ounce) package cheesecake pudding mix
• ▢ 1 (8-ounce) container frozen whipped topping thawed
• ▢ 7 cups fresh berries

Instructions 

• Make sure the frozen whipped topping is completely thawed before starting.
• Wash and completely dry berries; if the berries are still wet, it will make the salad soggy, and the dressing won't adhere as well. I like to use 3 cups strawberries, 1 cup blueberries, 1 cup blackberries, 1 cup raspberries in this recipe. Slice or dice strawberries.
• Put the yogurt in a separate large bowl, and pour the dry pudding mix right on top. Use an electric hand mixer to beat the two together until completely smooth. With a spatula, gently fold in the thawed whipped topping until completely combined (see note 1).
• Add berries and toss fold to combine.
• Either serve immediately or refrigerate until ready to serve. Best enjoyed within 1–2 days.

Recipe Notes

Note 1:  To make homemade whipped topping using heavy cream, whip 1 cup heavy cream with 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract in a stand mixer with a whisk attachment. Beat to combine, and then increase the speed and whip until firm peaks form, about 2–4 minutes. With a spatula, fold the whipped topping into the pudding and yogurt mixture. 

Storage: Store leftover Berry Cheesecake Salad in an airtight container in the fridge and enjoy within 1-2 days. Best enjoyed fresh!

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 63.8g | Protein: 0.8g | Fat: 0.3g | Sodium: 147.3mg | Fiber: 1.5g | Sugar: 61.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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