Description
This Lemon Berry Cheesecake Salad is a quick, no-bake summer dessert featuring a tangy lemon cheesecake filling folded with fresh strawberries, blueberries, raspberries, and blackberries. It’s light, creamy, and bursting with bright berry flavor—perfect for picnics, potlucks, or any sunny day.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- 1 tbsp lemon zest (from 1 large lemon)
- 2 tbsp freshly squeezed lemon juice
- 1 1/2 cups fresh strawberries, hulled and quartered
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 1 cup fresh blackberries (optional)
- 1 cup mini marshmallows (optional)
- 2 tbsp graham cracker crumbs (optional, for topping)
- 1 tbsp chopped fresh mint (optional, for garnish)
Instructions
- Wash and dry all berries thoroughly. Hull and quarter strawberries; leave other berries whole unless very large.
- In a large mixing bowl, beat softened cream cheese with an electric mixer until light and creamy (1-2 minutes).
- Add powdered sugar, lemon zest, and lemon juice. Beat until fully combined and fluffy.
- Pour in heavy whipping cream and vanilla extract. Mix on low, then increase to medium-high and whip until soft peaks form (about 2-3 minutes). Do not overmix.
- Gently fold the prepared berries into the lemon cheesecake mixture using a rubber spatula. If using, fold in mini marshmallows.
- Optional: Chill the salad in the fridge for 20-30 minutes to allow flavors to meld and filling to firm up.
- Spoon salad into a serving bowl or trifle dish. Top with extra berries, graham cracker crumbs, and mint if desired.
- Serve immediately for best texture.
Notes
For best results, use room-temperature cream cheese and thoroughly dry berries to prevent a watery salad. Fold berries in gently to keep them intact. Salad is best served the day it’s made. For a dairy-free version, use vegan cream cheese and coconut cream. To make ahead, keep filling and berries separate until serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 15
- Sodium: 70
- Fat: 16
- Saturated Fat: 10
- Carbohydrates: 20
- Fiber: 3
- Protein: 3
Keywords: lemon berry cheesecake salad, summer dessert, no bake, cheesecake salad, berry salad, picnic dessert, potluck, easy dessert, gluten free, fruit salad