Description
Indulge in a creamy, tangy, and sweet Triple Berry Cheesecake Fruit Salad, perfect for summer gatherings. This no-bake delight combines fresh berries with a luscious cream cheese dressing and a crunchy graham cracker topping.
Ingredients
- 8 oz (226g) Full-Fat Cream Cheese, softened
- 1/2 cup (100g) Granulated Sugar
- 1/4 cup (30g) Powdered Sugar (Confectioners’ Sugar)
- 1/4 cup (60ml) Sour Cream or Greek Yogurt
- 1 tsp Pure Vanilla Extract
- 1 tsp Fresh Lemon Zest
- 2 cups Fresh Strawberries, hulled and sliced
- 2 cups Fresh Blueberries
- 2 cups Fresh Raspberries
- 1 cup Graham Cracker Crumbs (about 8–10 full sheets)
- 2 tbsp Unsalted Butter, melted
- 1/4 tsp Ground Cinnamon (optional)
Instructions
- Prepare the Cheesecake Dressing: In a large mixing bowl, beat softened cream cheese, granulated sugar, powdered sugar, sour cream (or Greek yogurt), pure vanilla extract, and fresh lemon zest with an electric mixer until completely smooth and fluffy, about 2-3 minutes.
- Gently Fold in Berries: Add the sliced strawberries, blueberries, and raspberries to the dressing. Using a rubber spatula, gently fold until the berries are just coated, being careful not to crush them.
- Prepare Graham Cracker Topping: In a small bowl, combine graham cracker crumbs, melted butter, and optional cinnamon. Stir until moistened.
- Assemble: You can either sprinkle half the graham cracker topping over the berry mixture now, or for maximum crunch, add all of it just before serving. For best presentation, you may also layer it in serving dishes.
- Chill: Cover the bowl tightly and refrigerate for at least 2 hours, or ideally 4-6 hours to allow flavors to meld and the dressing to set. If you reserved crumbs, sprinkle them on top before serving.
- Prep Time: 20 mins
- Cook Time: 0 mins