Keto Cheesecake Fruit Salad. A straightforward berry cheesecake salad is ideal for entertaining this summer.
I’ve always loved my mother’s recipe for Filipino fruit salad. I didn’t want to spend the effort making my own keto condensed milk, though.
I therefore developed this recipe for berry cheesecake salad. Instead of using homemade condensed milk, I used fresh berries and heavy cream. The ideal salad for summer!
Ingredients The recipe is fantastic because it simply calls for four staples: cream cheese, sugar, cream, and fruit.
I like to combine stevia and pure monk fruit. However, you may simply use roughly a half cup of granular sweetener if you desire a sugar alternative that matches sugar exactly.
I use fruit that is suitable for keto diets to keep the salad low-carb. You can, however, include any fresh fruit you desire. Not all of it has to be berries.
Simply combine cream cheese, low carb sweetener(s), and heavy cream to make this straightforward cheesecake fruit salad. You simply add your keto-friendly berries after that.
Whip the cream cheese in a big bowl as the first step. It needs to be brought to room temperature so that an electric mixer can whip it up without difficulty.
The sugar and heavy whipping cream are added when the cheese has become light and airy, and the mixture is then whisked together until thick and creamy.
Insert the Fruit
Before adding the fruit to the mixing bowl, cut up any larger fruit, such as strawberries, into smaller pieces. Although you can use whole strawberries, I feel that dicing them into smaller pieces makes them simpler to consume.
Blueberries and other small berries can be included whole.
Blackberries and raspberries combined provide a lovely blend of additional colour.
Simply gently incorporate all of the delectable berries into the bowl using a rubber spatula once they have been introduced.
Keep the carbs low. Use fruits with the fewest carbohydrates when preparing a keto fruit salad.
Embrace coconut. Dried coconut that has not been sweetened is a tasty addition to the salad to mix up the flavor.
Gently fold. You must carefully incorporate the fruit into the creamy cheesecake batter to avoid shattering it.
Employ condensed milk. Use low-carb sweetened condensed milk instead of heavy cream and sweeteners if you have any on hand.
Suggestions for Serving
The summer berry cheesecake salad recipe yields roughly 12 cups. It’s a fantastic size to share with lots of family members and friends. If you only need half the recipe, that is always an option.
When paired with the white sweetened cream cheese sauce and red and blue berries, it creates a patriotic dessert in the colors red, white, and blue for the Fourth of July. But because the recipe is so simple, you’ll want to prepare this fruit salad all summer.
This fruit salad pairs beautifully with other summertime favorites like strawberry limeade and grilled chicken kebabs.
I wanted to go through some frequently asked questions before I gave the fruit salad recipe.
Cheesecake salad: what is it?
It’s a salad with a base of creamy cheesecake fluff with bits of fruit mixed in.
What is the shelf life of cheesecake salad?
When kept in an airtight container in the fridge, the salad often lasts up to four days.
What makes this salad different from ambrosia?
Using cream cheese, whipped cream, and a variety of fruits or other ingredients, cheesecake salad is a sweet meal. Usually made with mandarin oranges, pineapple, coconut, and maraschino cherries.
Similar Delicious Recipes
- 16 ounces softened cream cheese
- 1/2 teaspoon powdered concentrated monk fruit
- 1/4 teaspoon of concentrated stevia powder
- 1 cup heavy cream for whipping
- Cut strawberries, 16 ounces, into bite-sized pieces.
- 4 cups of blueberries, or 14 ounces,
- 2 cups or 12 ounces of blackberries
- roughly 1 cup of raspberries, 6 ounces.
- optional 2–3 tablespoons of vanilla extract
- Cream cheese can be smoothened out with an electric mixer.
- Monk fruit, stevia, heavy cream, and vanilla essence should be added (if using). Until thick and creamy, beat with an electric mixer. You can add a bit extra cream if it’s too thick.
- Blend in the fresh berries. Serve right away or keep in the refrigerator.
The recipe calls for a total of around 1/2 cup sugar equivalent. As a result, if preferred, approximately 12 cup of Swerve or Splenda may be substituted for the monk fruit and stevia mixture.
approximates 11.5 cups
You only need to combine cream cheese, heavy cream, and one or more low-carb sweeteners to make this straightforward fruit salad. You simply add your keto-friendly berries after that.
Although you can use whole strawberries, I feel that dicing them into smaller pieces makes them simpler to consume. If your berries are little, though, you can eat them whole.
Use fruits with the fewest carbohydrates when preparing any fruit salad. The amount of carbohydrates in a mixed fruit blend should remain modest as long as serving sizes are small.
Additionally, you can substitute condensed sweetened milk for the heavy cream and sweeteners if you have a decent low carb condensed milk. It’s a really simple recipe.
This cheesecake salad is a delicious, low-carb treat that is SO refreshing! This dish is LCHF, keto, sugar-free, and gluten-free.
The fact that this Cheesecake Salad only only a few minutes of prep time is probably one of the things I enjoy most about it.
Some of you are already audible to me. That’s not a salad, I say. You’re correct, too!
No, it is not in a typical lettuce salad. But definitely in the sense of a creamy fruit salad!
You only need to combine cream cheese, heavy cream, and one or more low-carb sweeteners to make this straightforward fruit salad.
You simply add your keto-friendly berries after that.
Serving: 0.5cup | Calories: 134 | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 78mg | Potassium: 114mg | Fiber: 2g | Sugar: 5g |