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  • Recipe Index
    • Appetizers
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    • Main Dish
      • Main Dishes: Beef
      • Main Dishes: Pork
      • Main Dishes: Poultry
      • Main Dishes: Vegetarian
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    • Slow Cooker
  • Crafts & DIY
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      • Instant Pot
      • Holidays
    • health
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    • shop chanelle’s faves
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Home » Recipes » Blueberry Cheesecake Salad

Blueberry Cheesecake Salad

By: Liz  /  Published: June 19, 2020  /  Updated: May 8, 2022  /   Leave a comment

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blueberry cheesecake salad

Blueberry cheesecake salad is a fluffy, creamy dessert salad everyone will rave about. It’s loaded with blueberries and enveloped in a whipped blanket of deliciousness. And guess what? It takes just 10 minutes to put together!

It’s scrumptious! Believe me, this one won’t last long.

Try my strawberry banana cheesecake salad too!

blueberry cheesecake salad

WHY THIS RECIPE WORKS

  • Light and refreshing
  • Perfectly sweetened cheesecake filling
  • Fresh blueberries
  • Velvety smooth whipped topping
  • Ready in 10 minutes!
  • Ultimate summer dessert. Delicious at backyard BBQs and picnics

INGREDIENTS

labeled ingredients for blueberry cheesecake salad
  • cream cheese – use regular cream cheese, not light or fat-free
  • powdered sugar – sifted
  • sour cream – regular, not light or fat-free
  • lemon juice – fresh lemon juice is best, but in a pinch…
  • whipped topping – regular, not light or fat-free.
  • blueberries – fresh blueberries are the key!

DIRECTIONS

Step 1: In an electric mixer, cream together the cream cheese, sour cream, powdered sugar and lemon juice until smooth. 

creaming powdered sugar and cream cheese
cream cheese and powdered sugar after mixing

Step 2: Then gently fold in the whipped cream and blueberries. 

add whipped topping to cream cheese mixture
add blueberries to filling
blueberries added to cheesecake filling

That’s it – so easy!

Cover with plastic wrap and store in the fridge until serving. This blueberry fruit salad is best served the same day it’s made.

blueberry cheesecake dessert salad

MORE BLUEBERRY RECIPES

  • Upside Down Blueberry Whipped Cream Pie
  • Blueberry Lemon Cheesecake
  • Blueberry Upside Down Muffins
  • Blueberry Graham Cracker Ice Cream
  • Blueberry Lemon Coffee Cake
bowl of blueberry cheesecake salad

Blueberry Cheesecake Salad

Liz – Eat Move Make
A fluffy, creamy dessert salad everyone will rave about. A perfectly sweetened cheesecake filling is folded in with fresh blueberries and whipped topping for the ultimate summer dessert.
4.95 from 17 votes
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Prep Time 10 mins
Total Time 10 mins
Course Dessert, Salads
Cuisine American
Servings 12
Calories 190 kcal

Ingredients
  

  • 4 oz. cream cheese softened
  • 1 cup powdered sugar sifted
  • ½ cup sour cream
  • ½ teaspoon lemon juice
  • 8 oz whipped topping
  • 6 cups blueberries about 3 pints

Instructions
 

  • In mixer, beat cream cheese, powdered sugar, sour cream and lemon juice together until smooth and creamy.
  • Gently fold in whipped topping and blueberries. Store in refrigerator.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Serving: 1gCalories: 190kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 38mgFiber: 2gSugar: 21g
Tried this recipe?Let us know how it was!

Related topics
Desserts July 4th Recipes

About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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Welcome!

I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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Meet Liz

Hey there, i’m Liz!

I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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