4cups(2 lb. package) fresh strawberriesrinsed hulled and quartered
1cup(6 oz. package) fresh blueberriesrinsed
1cup(6 oz. package) fresh blackberriesrinsed and cut in half or quartered
10.6oz(2 5.3oz-cups) mixed berry greek yogurt(NOT sugar-free), stirred if fruit on the bottom variety (I used Chobani brand)
1cupheavy creamvery cold
Prepare your fresh fruit by rinsing it under cold water, slicing it and then transferring the prepared fruit to paper towel lined plates. This allows any excess moisture to be absorbed by the paper towels and not thin out the cheesecake mixture when the fruit gets mixed in. Reserve, in a small bowl ½ cup strawberries, ¼ cup blueberries and ¼ cup blackberries. These will be used to garnish the top of the berry cheesecake salad. Set aside.
In a medium mixing bowl add the very cold heavy cream and beat on medium-low, with a handheld mixer, for 2 minutes. Add the vanilla extract and powdered sugar and continue to beat on high for an additional 2 minutes or until your whipped cream has stiff peaks and holds its shape. Set aside.
In a large mixing bowl beat together the room-temperature cream cheese and granulated sugar, with a handheld mixer on medium speed, for 2 minutes or until smooth and fluffy. Add the mixed berry greek yogurt and beat for an additional 30 seconds - 1 minute. You want a nice smooth cream cheese mixture.
Add the reserved homemade whipped cream to the cream cheese mixture. Very gently fold together, using a wooden spoon or spatula, the whipped cream into the cream cheese until there are no streaks of whipped cream remaining.
To the cheesecake mixture add all the prepared fresh berries, except for the small bowl of reserved berries for garnish, and very gently fold the berries into the cheesecake mixture. Be sure to not smash the berries as you are mixing them into the cheesecake mixture.
Transfer the berry cheesecake salad to a large serving bowl, top with the reserved fresh berries and chill for 2 hours before serving.
Storage:You can store this Berry Cheesecake Salad in the refrigerator, in a covered container, for up to 72 hours.Tips:
To ensure everything mixes smoothly, make sure your cream cheese is soft and at room temperature.
This salad is best served cold on the day that it’s made.
This recipe calls for homemade whipped cream, however you can substitute a thawed 8 oz. container of store bought whipped topping in its place. Simply omit the heavy cream, powdered sugar and vanilla extract from the recipe if you use this substitute.
Be mindful that the longer this salad sits, the more the berry juices will seep into the cheesecake mixture.
Serve this salad as a side dish at a brunch for a bridal or baby shower or serve it with some shortcake biscuits for a delicious light dessert.