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- 1 cup cream cheese, softened - 1/2 cup Greek yogurt - 1/3 cup powdered sugar - 1 tablespoon lemon juice - Zest of 1 lemon - 2 cups mixed berries (strawberries, blueberries, raspberries) - 1/2 cup granola (for crunch) For this Lemon Berry Cheesecake Salad, I use simple yet rich ingredients. The cream cheese gives a smooth base. Greek yogurt adds creaminess and tang. The powdered sugar sweetens it just right. Fresh lemon juice and zest bring bright flavor. I love mixed berries for their sweet and tart taste. Granola adds a fun crunch. - Fresh mint leaves I love to top my salad with fresh mint leaves. They add a nice pop of color and a hint of cool flavor. You can also drizzle extra honey over the top for added sweetness. This salad is great for many diets. It has dairy from cream cheese and yogurt. If you need a gluten-free option, choose gluten-free granola. You can swap Greek yogurt for a dairy-free version if needed. This way, everyone can enjoy this creamy delight! {{ingredient_image_1}} To start, gather all your ingredients. You need: - 1 cup cream cheese, softened - 1/2 cup Greek yogurt - 1/3 cup powdered sugar - 1 tablespoon lemon juice - Zest of 1 lemon - 2 cups mixed berries (strawberries, blueberries, raspberries) - 1/2 cup granola (for crunch) - Fresh mint leaves (for garnish) First, mix the softened cream cheese and Greek yogurt in a bowl. Add the powdered sugar, lemon juice, and lemon zest. Use an electric mixer to beat everything until smooth. This mixture should be creamy and light. Now, grab a large serving bowl. Start by layering half of the mixed berries at the bottom. Spread them out evenly so every bite has fruit. Next, take half of your creamy cheesecake mix and spoon it over the berries. Spread it gently to cover all the fruit. Repeat this step. Add the remaining berries, then top with the last of the cheesecake mixture. This will create beautiful layers. Finally, finish with granola on top. This adds a nice crunch to your salad. Now, it’s time to chill. Place the salad in the fridge for at least 30 minutes. This waiting time helps the flavors blend. To serve, I recommend garnishing with fresh mint leaves. They make the dish look pretty and add a fresh taste. Enjoy your Lemon Berry Cheesecake Salad! To get that smooth, creamy texture, start with room-temperature cream cheese. Cold cream cheese does not mix well. Use an electric mixer to blend the cream cheese, Greek yogurt, powdered sugar, lemon juice, and lemon zest. Mix until everything is well combined and fluffy. This step is key to a great cheesecake salad. If the mixture is too thick, add a splash of milk to loosen it up. You can boost the flavor of your salad easily. Try adding a splash of vanilla extract for warmth. A pinch of salt can help balance the sweetness too. For a fun twist, mix in some crushed pineapple or diced peaches. You can also use flavored yogurt instead of plain Greek yogurt. This can add a new layer of taste that pairs well with the berries. To make your salad look great, use a clear glass bowl. This way, your colorful layers show through. Layer the berries and creamy mixture carefully. Start with berries for the first layer, then add the cream. Finish with a sprinkle of granola on top for a nice crunch. Finally, add fresh mint leaves for a pop of green. This makes the dish look fresh and inviting. Pro Tips Use Fresh Ingredients: Always opt for fresh, ripe berries to enhance the flavor of your cheesecake salad and provide the best texture. Adjust Sweetness: Taste the cheesecake mixture before layering and adjust the powdered sugar according to your preference for sweetness. Chill for Best Flavor: Allowing the salad to chill for at least 30 minutes helps the flavors meld together, making every bite more delicious. Make Ahead: This salad can be prepared a few hours in advance or even the night before. Just add granola right before serving to keep it crunchy. {{image_2}} You can change the berries for fun flavors. Try blackberries or cherries. You can also use just one berry type. For a sweeter taste, use ripe strawberries. Mix any berries you love for a colorful dish. Each berry adds its own flavor and texture. Experiment to find your favorite mix! If you want less sugar, there are great options. Use honey or maple syrup instead of powdered sugar. You can also try stevia for a low-calorie choice. Each sweetener changes the taste slightly, so adjust to your liking. Taste as you go for the best results! Want a lighter version? Swap cream cheese for cottage cheese. Use low-fat yogurt instead of Greek yogurt for fewer calories. You can also skip the granola for a lighter dish. If you want crunch, add nuts or seeds. Make it your own while keeping it tasty! To keep your Lemon Berry Cheesecake Salad fresh, use an airtight container. This helps prevent the salad from drying out or absorbing other flavors. When storing, avoid adding granola until you serve. This keeps the crunch intact. You can also cover the bowl tightly with plastic wrap if you don't have a container. Your salad will stay fresh for about three days in the fridge. After that, the berries may start to lose their texture. Always check for any signs of spoilage before eating. If you see any mold or off smells, it’s best to toss it. Freezing this salad is not recommended. The cream cheese and yogurt may separate when thawed, leading to a watery texture. However, you can freeze the mixed berries separately. When you want to enjoy the salad again, just thaw the berries and prepare a fresh batch of the creamy mixture. Yes, you can use regular yogurt. It will change the texture a bit. Greek yogurt is thicker, giving a creamier feel. Regular yogurt makes it lighter. If you want a rich taste, stick with Greek yogurt. If you want a smoother texture, regular works fine. You can swap the cream cheese with a dairy-free cream cheese. Use coconut yogurt in place of Greek yogurt. For sweetening, choose a dairy-free powdered sugar. Make sure to check labels for hidden dairy. This way, you can enjoy the flavors without dairy. You can prepare the salad a day before. Just follow the steps and chill it overnight. The flavors will blend well this way. Keep the granola separate until serving. This keeps it crunchy. Enjoy the fresh taste anytime! This blog post covered all you need for a great salad. You learned about key ingredients, optional garnishes, and dietary options. Step-by-step instructions showed you how to prepare, layer, and chill your salad. I shared tips for creamy texture, flavor, and presentation. We explored tasty variations and important storage tips too. Now, you can make a delicious salad that fits your needs. Get ready to impress your friends and family!

Lemon Berry Cheesecake Salad

A refreshing and creamy dessert salad featuring a blend of cheesecake flavors and mixed berries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 4

Ingredients
  

  • 1 cup cream cheese, softened
  • 1 2 Greek yogurt
  • 1 3 powdered sugar
  • 1 tablespoon lemon juice
  • 1 zest of lemon
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 1 2 granola (for crunch)
  • Fresh mint leaves (for garnish)

Instructions
 

  • In a mixing bowl, combine the softened cream cheese, Greek yogurt, powdered sugar, lemon juice, and lemon zest. Use an electric mixer to blend the ingredients until smooth and creamy.
  • In a large serving bowl, layer half of the mixed berries on the bottom.
  • Spoon half of the creamy cheesecake mixture over the berries, spreading it evenly.
  • Repeat the layers with the remaining berries and cheesecake mixture.
  • Top the final layer with granola evenly distributed for a delightful crunch.
  • Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld together.
  • Before serving, garnish with fresh mint leaves for an extra touch of color and flavor.

Notes

Chill for at least 30 minutes for best flavor.
Keyword berries, cheesecake, dessert, salad