Try this Very Berry Cheesecake Salad recipe, or contribute your own.
- Carbohydrate 14.7027 g
- Cholesterol 0 mg
- Fat 0.58125 g
- Fiber 4.85650006930033 g
- Protein 1.31823333333333 g
- Saturated Fat 0.0266116666666667 g
- Serving Size 1 1 -8 (202g)
- Sodium 4652.48168003442 mg
- Sugar 9.84619993069967 g
- Trans Fat 0.174216666666667 g
- Calories 62 calories
Step-by-step
- In a large bowl, beat together cream cheese and sugar until smooth and creamy.
- Fold in the thawed cool whip.
- Add strawberries, blueberries, blackberries, blueberries, and raspberries.
- Fold carefully into the cream cheese mixture.
- Serve immediately.
Unlike a traditional baked cheesecake that requires a water bath and hours of cooling, this fruit-forward dessert relies on mechanical aeration to build its texture. Softening the eight ounces of cream cheese to room temperature is critical before beating in the sugar, as cold dairy will remain lumpy and fail to incorporate air smoothly. Once the cream cheese base achieves a uniform, glossy consistency, folding in the whipped topping must be executed gently with a spatula rather than an electric mixer. Aggressive stirring deflates the whipped topping, resulting in a dense dressing that weighs down the fresh fruit. When combining the berries, use a wide rubber spatula to lift from the bottom of the bowl upward, ensuring the delicate skins of the raspberries and blackberries do not rupture and bleed excess moisture into the cream. While fresh berries yield the best structural integrity, frozen fruit can be substituted if completely thawed and drained on paper towels for twenty minutes first to remove excess surface liquid.
