Low Carb Cheesecake Berry Salad Recipe
If you are looking for an easy dessert dish to make give this low-carb cheesecake berry salad recipe a try!
One of the best things about this sweet treat is it whips up in just a few minutes! Plus this cheesecake berry salad is great for those that have to watch their carb intake. But trust me, you will not even miss the sugar!
While we made this as a cheesecake berry salad, you could use other fruit as well if you wanted. Some other fruit options that would work would be grapes, pineapple chunks, bananas, and cherries.
If you are looking for other low-carb treats, here are a few to check out out.
- Keto No Bake Cheesecake Recipe In A Jar
- Keto Cheesecake Fat Bombs
- Orange Keto Cheesecake With Nut Crust
- Keto Peach Cheesecake Fluff
- Keto Chocolate Cheesecake Fluff
Ingredients Needed:
- Cream Cheese
- Powdered Erythritol Sweetener (or Splenda)
- Vanilla Extract
- Salt
- Heavy Cream
- Strawberries
- Raspberries
- Blueberries
- Blackberries
How To Make This Cheesecake Berry Salad:
In a large pre-chilled mixing bowl or mixer bowl, beat the heavy cream until it forms stiff peaks. Then set it aside.
In another large mixing bowl, beat cream cheese until it is nice and soft and smooth.
To that soft cream cheese add the sweetener, vanilla, and salt. Mix until fully blended.
Next, we want to fold half of the whipped cream into the cream cheese mixture. After you have that folded in, you can fold in the remaining cream.
Now you want to gently stir in the berries. I say gently because we don’t want to knock out the air of the cream. Best if it stays light and fluffy.
Now cover the dish and chill in the fridge for at least 2 hours before serving. You can also divide the cheesecake berry salad between eight custard cups or jars if you wanted before chilling.
Low Carb Cheesecake Berry Salad Recipe
Ingredients
- 8 Oz Cream Cheese softened
- 1/2 Cup Powdered Erythritol Sweetener or Splenda
- 1 Tsp Vanilla Extract
- Pinch of Salt
- 2 Cups Cold Heavy Cream
- 1 Cup Sliced Strawberries
- 1 Cup Raspberries
- 1 Cup Blueberries
- 1 Cup Blackberries
Instructions
- In a large pre-chilled mixing bowl or mixer bowl, beat the heavy cream until it forms stiff peaks. Then set it aside.
- In another large mixing bowl, beat cream cheese until it is nice and soft and smooth.
- To that soft cream cheese add the sweetener, vanilla, and salt. Mix until fully blended.
- Next, we want to fold half of the whipped cream into the cream cheese mixture. After you have that folded in, you can fold in the remaining cream.
- Now you want to gently stir in the berries. I say gently because we don’t want to knock out the air of the cream. Best if it stays light and fluffy.
- Now cover the dish and chill in the fridge for at least 2 hours before serving. You can also divide the cheesecake berry salad between eight custard cups or jars if you wanted before chilling.
Know that estimated nutrition facts are just a guideline and will vary depending on any variation you make or brand you use from what we have listed.
