Fresh berries are one of my favorite parts of summer—they’re naturally sweet, bursting with flavor, and make everything feel just a little more special. Lately, my local grocery store has had them on sale at such great prices that I can’t help but stock up. While berries are always delicious on their own, especially served in a pretty bowl for a summer get-together, this Berry Cheesecake Salad is a simple way to take them to the next level with minimal effort.

One of the best things about this salad is how flexible it is. You can use any mix of fresh berries depending on what’s in season or on sale—I used strawberries, raspberries, blackberries, and blueberries for a colorful, juicy blend. All of that vibrant fruit gets folded into a rich, creamy cheesecake-inspired mixture made from cheesecake-flavored pudding, cream cheese, and a bit of sour cream. It’s cool, tangy, and sweet—almost like a no-bake cheesecake met a fruit salad in the best possible way.

Not only does this salad taste incredible, but its bold red, white, and blue colors make it a standout dish for patriotic holidays. It’s a festive, crowd-pleasing addition to your 4th of July celebration—or any summer picnic or potluck. With its chilled, creamy texture and bursts of berry goodness, it’s guaranteed to disappear fast!

Ingredients for Berry Cheesecake Salad

• LIGHT CREAM CHEESE
• LIGHT SOUR CREAM
• MILK
• INSTANT CHEESECAKE PUDDING MIX
• MIXED FRESH BERRIES -BLACKBERRIES, BLUEBERRIES, RASPBERRIES, SLICED STRAWBERRIES

Instructions for Berry Cheesecake Salad

In a large mixing bowl, beat the softened cream cheese and sour cream together until the mixture is smooth and creamy with no lumps.

Gradually add in the milk, pouring just ½ cup at a time and beating well after each addition. This helps create a silky texture without clumping.

Once the milk is fully incorporated, sprinkle in the instant cheesecake pudding mix and beat for 2 minutes, until the mixture thickens slightly and becomes rich and fluffy.

Gently fold in your fresh berries—strawberries, blueberries, and raspberries work beautifully here—being careful not to crush them.

Cover the bowl and chill the salad in the refrigerator for at least 1 hour before serving. This gives the flavors time to meld and the texture to set just right.

Yields approximately 16 servings, making it perfect for holidays, potlucks, or summer celebrations.

Frequently Asked Questions

Can I use frozen berries instead of fresh?
Fresh berries are best for this salad—they hold their shape and don’t release excess moisture. If you must use frozen, thaw and drain them thoroughly to avoid a watery texture.

Can I make this salad ahead of time?
Yes! You can prepare the cheesecake mixture a day in advance. For best results, fold in the berries just before serving to keep them fresh and vibrant.

What kind of berries work best?
Strawberries, blueberries, raspberries, and blackberries are all great choices. Feel free to mix and match based on what’s in season or on sale.

Can I use a different pudding flavor?
Absolutely. While cheesecake pudding gives it that classic flavor, vanilla or white chocolate pudding can also work well if that’s what you have on hand.

How long will leftovers keep?
Store leftovers in an airtight container in the fridge for up to 2–3 days. Stir gently before serving again, as the berries may release some juice.

What can I serve this with?
It’s perfect as a dessert or sweet side dish for summer BBQs, potlucks, or patriotic holidays like the 4th of July. Serve it in a trifle dish, individual cups, or even as a dip with graham crackers.

FOR MORE RECIPES LIKE THIS, TRY:

• French Toast Bake with Fresh Berries
• Red, White, and Blue Cookie Tarts
• Triple Berry Salad with Creamy Lemon Poppyseed Dressing
• Red, White, and Blue Summer Salad

Berry Cheesecake Salad

Real Mom Kitchen

This Berry Cheesecake Salad is a creamy, no-bake dessert that combines fresh berries with a rich, tangy mixture of cream cheese, sour cream, milk, and cheesecake pudding. It's chilled to perfection and makes a refreshing, crowd-pleasing option for summer gatherings. With its red, white, and blue hues, it's especially perfect for patriotic holidays like the 4th of July.

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Prep Time 15 minutes mins

Chill Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Side Dish

Cuisine American

Servings 16 servings

Calories 100 kcal

Equipment

Bowl with Lid

hand mixer

Ingredients

  

1x2x3x

• ▢ 4 oz light cream cheese
• ▢ ½ cup light sour cream
• ▢ 1 ½ cups milk
• ▢ 3.4 oz pkg instant cheesecake pudding mix
• ▢ 8 cups mixed fresh berries blackberries, blueberries, raspberries, sliced strawberries

Instructions

 

• In a large bowl, beat cream cheese and sour cream together until smooth. Add in milk 1/2 cup at a time beating after each addition.
• Add in the pudding mix and beat for 2 minutes. Fold in the fruit and place in the refrigerator for at least 1 hour before serving. Serves 16.

Nutrition

Serving: 1 serving | Calories: 100kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 124mg | Potassium: 109mg | Fiber: 2g | Sugar: 13g | Vitamin A: 135IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 0.2mg

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Keyword 4th of july, cheesecake, dessert, fruit salad, salad

Recipe adapted from Kraft.