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Triple Berry Cheesecake Fruit Salad

Triple Berry Cheesecake Fruit Salad combines strawberries, blueberries, and raspberries with a smooth cheesecake-style filling. This no-bake fruit salad is creamy, evenly coated, and chilled for at least 30 minutes so every bite tastes refreshing and luscious.
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Prep Time 20 minutes
Chill time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Fruit
  • 2 cup strawberries sliced
  • 2 cup blueberries
  • 2 cup raspberries
Cheesecake Filling
  • 8 oz cream cheese softened
  • 1 cup vanilla Greek yogurt
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
Garnish
  • 1 count fresh mint leaves optional

Method
 

Prep the berries
  1. Wash and dry all berries thoroughly so the filling clings instead of sliding off.
  2. Slice the strawberries into bite-sized pieces for even spoonfuls.
  3. Place all berries in a large serving bowl so they’re ready for coating.
Make the cheesecake filling
  1. Beat the cream cheese until smooth to remove lumps.
  2. Add the vanilla Greek yogurt, powdered sugar, vanilla extract, and lemon juice.
  3. Mix until creamy and lump-free for a smooth, spoonable cheesecake texture.
  4. Pour the cheesecake mixture over the berries to fully start the coating process.
  5. Gently fold until evenly coated so the berries stay intact.
Chill and serve
  1. Cover and chill for at least 30 minutes to let the flavors meld and thicken slightly.
  2. Garnish with fresh mint leaves before serving for a fresh aroma and pop of color.
  3. Serve cold for the best creamy-cheesecake feel against the juicy fruit.

Notes

For best texture, thoroughly dry the berries before mixing so the filling stays thick and creamy. Store covered in the refrigerator for up to 3 days (freezing not recommended as berries can become watery). For a lighter option, use low-fat or nonfat vanilla Greek yogurt while keeping the powdered sugar amount the same for balance.