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!
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
- 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.
Step 2: Then gently fold in the whipped cream and blueberries.
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.
MORE BLUEBERRY RECIPES
Blueberry Cheesecake Salad
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.
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.
Nutrition
Serving: 1gCalories: 190kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 2gCholesterol: 15mgSodium: 38mgFiber: 2gSugar: 21g
Tried this recipe?Let us know how it was!
Kay says
Could I use frozen wild blueberries?
Liz says
Frozen berries are never as good as fresh blueberries, and there’s always so much extra moisture to them that will cause bleeding and may water down the whipped cream. I would probably thaw, rinse and pat them dry to help alleviate some of that, but in a pinch, you could probably get away with frozen blueberries. (Also wild blueberries are smaller than plump fresh blueberries.) I definitely recommend fresh blueberries if you can!
Tess says
I added well drained pineapple tidbits, really good!
Liz says
That’s a great idea!
Mindy says
I wonder if I could mix in blueberry pie filling instead of fresh berries
Liz says
I’d really be afraid it would make it a runny mess with all that extra liquid.
Lynne says
how much of each ingredient?
Liz says
If you look at the printable recipe card near the bottom of the post, you’ll see the exact measurements listed. 🙂