15 Tasty Low Carb Berry Cheesecake Salad Recipe

Craving a dessert that’s rich, creamy, and bursting with fruity flavors but won’t derail your low-carb goals? This Low Carb Berry Cheesecake Salad Recipe is the ultimate solution! Packed with the goodness of fresh berries and the velvety smoothness of cheesecake, this dish combines indulgence with health-conscious ingredients to create a guilt-free treat.

Whether you’re following a keto diet or simply looking for a lighter dessert option, this berry cheesecake salad is perfect for satisfying your sweet tooth without compromising your lifestyle. Easy to prepare and incredibly versatile, it’s a must-try recipe for any occasion.

Low Carb Berry Cheesecake Salad Recipe

1. Mixed Berry Medley Cheesecake Salad

This Mixed Berry Medley Cheesecake Salad combines the natural sweetness of fresh berries with a luscious, creamy cheesecake filling for a dessert that’s as indulgent as it is healthy. Perfect for summer gatherings or a quick treat, it’s low-carb, keto-friendly, and absolutely irresistible!

Ingredients

• For the Creamy Cheesecake Mixture:
  • 8 oz (1 package) cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tbsp low-carb sweetener (erythritol or stevia, adjust to taste)
  • 1 tsp vanilla extract
• For the Berry Medley:
  • 1 cup strawberries, hulled and sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 1 tbsp lemon zest (optional for added freshness)

Instructions

1. Prepare the Cheesecake Mixture:
   • In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
   • Gradually add the heavy whipping cream and continue beating until the mixture thickens into a whipped texture.
   • Mix in the low-carb sweetener and vanilla extract, adjusting sweetness to your preference.
2. Prepare the Berry Medley:
   • Gently wash and pat dry the berries.
   • Slice strawberries if they’re large and combine all berries in a separate large bowl.
3. Combine and Serve:
   • Fold the cheesecake mixture into the bowl of berries, gently stirring to coat the berries evenly without crushing them.
   • Sprinkle lemon zest over the top for added flavor, if desired.
   • Chill in the refrigerator for 30 minutes before serving for the best texture and flavor.

Nutritional Information (Per Serving):

• Serving Size: 1 cup
• Calories: 190
• Protein: 3g
• Fat: 15g
• Net Carbs: 5g
• Fiber: 3g

2. Strawberry-Only Cheesecake Salad

This Strawberry-Only Cheesecake Salad is a creamy, low-carb dessert bursting with the natural sweetness of ripe strawberries. With its simple ingredients and quick preparation, this recipe is perfect for satisfying your sweet tooth while staying keto-friendly.

Ingredients

• For the Creamy Cheesecake Mixture:
  • 8 oz (1 package) cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tbsp low-carb sweetener (erythritol or monk fruit, adjust to taste)
  • 1 tsp vanilla extract
• For the Strawberry Layer:
  • 4 cups fresh strawberries, hulled and sliced
  • 1 tbsp lemon juice (optional for added brightness)

Instructions

1. Prepare the Cheesecake Mixture:
   • In a mixing bowl, beat the cream cheese with an electric mixer until smooth and fluffy.
   • Slowly pour in the heavy whipping cream, continuing to mix until the texture becomes light and airy.
   • Add the low-carb sweetener and vanilla extract, and mix until well combined. Adjust the sweetness if needed.
2. Prepare the Strawberries:
   • Rinse and hull the strawberries. Pat them dry, then slice into halves or quarters depending on their size.
   • If desired, toss the strawberries with lemon juice to enhance their natural flavor.
3. Combine and Serve:
   • Fold the strawberries into the cheesecake mixture gently to ensure the berries remain intact.
   • Chill the salad in the refrigerator for 30 minutes to allow the flavors to meld together.
   • Serve cold in individual bowls or a large serving dish.

Nutritional Information (Per Serving):

• Serving Size: 1 cup
• Calories: 180
• Protein: 3g
• Fat: 14g
• Net Carbs: 4g
• Fiber: 2g

3. Blackberry and Mint Twist Cheesecake Salad

This Blackberry and Mint Twist Cheesecake Salad is a refreshing and flavorful take on the classic. The tartness of blackberries paired with fresh mint and a creamy cheesecake base creates an elegant low-carb dessert.

Ingredients

• For the Cheesecake Mixture:
  • 8 oz (1 package) cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tbsp low-carb sweetener (erythritol or stevia, adjust to taste)
  • 1 tsp vanilla extract
• For the Blackberry and Mint Salad:
  • 2 cups fresh blackberries
  • 2 tbsp fresh mint leaves, finely chopped
  • 1 tbsp lime juice
  • 1 tsp lime zest (optional for extra zing)

Instructions

1. Prepare the Cheesecake Mixture:
   • Beat the cream cheese in a large mixing bowl until creamy and smooth.
   • Gradually add the heavy whipping cream, beating until fluffy and thick.
   • Mix in the low-carb sweetener and vanilla extract, adjusting sweetness as needed.
2. Prepare the Blackberries and Mint:
   • Gently rinse the blackberries and pat them dry.
   • In a bowl, toss the blackberries with lime juice, lime zest, and chopped mint leaves for a refreshing flavor boost.
3. Combine and Serve:
   • Carefully fold the cheesecake mixture into the blackberry and mint mixture until well combined.
   • Chill in the refrigerator for 30 minutes before serving. Garnish with a sprig of mint for a beautiful presentation.

Nutritional Information (Per Serving):

• Serving Size: 1 cup
• Calories: 170
• Protein: 2g
• Fat: 13g
• Net Carbs: 5g
• Fiber: 3g

4. Blueberry and Lemon Zest Delight Cheesecake Salad

This Blueberry and Lemon Zest Delight Cheesecake Salad combines the sweet and juicy taste of blueberries with the zesty brightness of lemon for a refreshing, low-carb treat. Perfect for any occasion, it’s as delightful to look at as it is to eat!

Ingredients

• For the Cheesecake Mixture:
  • 8 oz (1 package) cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tbsp low-carb sweetener (erythritol or monk fruit, adjust to taste)
  • 1 tsp vanilla extract
• For the Blueberry and Lemon Salad:
  • 2 cups fresh blueberries
  • 1 tbsp lemon juice
  • 1 tsp lemon zest (plus more for garnish)

Instructions

1. Prepare the Cheesecake Mixture:
   • In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
   • Gradually pour in the heavy whipping cream and continue mixing until the mixture thickens to a whipped consistency.
   • Add the low-carb sweetener and vanilla extract, mixing until fully incorporated.
2. Prepare the Blueberries:
   • Wash the blueberries and pat them dry.
   • Toss the blueberries with lemon juice and 1 tsp of lemon zest in a separate bowl.
3. Combine and Serve:
   • Gently fold the cheesecake mixture into the blueberries, stirring until evenly coated.
   • Chill in the refrigerator for 30 minutes to enhance the flavors.
   • Garnish with additional lemon zest before serving for a vibrant finishing touch.

Nutritional Information (Per Serving):

• Serving Size: 1 cup
• Calories: 175
• Protein: 2g
• Fat: 14g
• Net Carbs: 4g
• Fiber: 2g

5. Raspberry and Dark Chocolate Shavings Cheesecake Salad

This Raspberry and Dark Chocolate Shavings Cheesecake Salad is a decadent yet low-carb dessert that pairs the tart sweetness of raspberries with the rich, luxurious flavor of dark chocolate. It’s the perfect guilt-free indulgence for special occasions or an everyday treat!

Ingredients

• For the Cheesecake Mixture:
  • 8 oz (1 package) cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tbsp low-carb sweetener (erythritol or monk fruit, adjust to taste)
  • 1 tsp vanilla extract
• For the Raspberry and Chocolate Salad:
  • 2 cups fresh raspberries
  • 1 tbsp unsweetened cocoa powder (optional for extra richness)
  • 1 oz dark chocolate (85% cacao or higher), shaved or grated

Instructions

1. Prepare the Cheesecake Mixture:
   • In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
   • Gradually add the heavy whipping cream, beating until the mixture becomes light and fluffy.
   • Mix in the low-carb sweetener and vanilla extract, adjusting to taste.
2. Prepare the Raspberries:
   • Wash the raspberries gently and pat them dry.
   • If using, lightly dust them with unsweetened cocoa powder for an added chocolatey touch.
3. Combine and Serve:
   • Carefully fold the raspberries into the cheesecake mixture, stirring gently to avoid breaking them.
   • Spoon the salad into serving bowls and top with dark chocolate shavings.
   • Chill in the refrigerator for 30 minutes before serving for the best flavor and texture.

Nutritional Information (Per Serving):

• Serving Size: 1 cup
• Calories: 185
• Protein: 3g
• Fat: 15g
• Net Carbs: 5g
• Fiber: 3g

6. Tropical Touch with Coconut Flakes Cheesecake Salad

Take a trip to the tropics with this Tropical Touch Cheesecake Salad, featuring juicy berries and a sprinkle of coconut flakes for a delightful and exotic low-carb treat. It’s creamy, refreshing, and perfect for any occasion!

Ingredients

• For the Cheesecake Mixture:
  • 8 oz (1 package) cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tbsp low-carb sweetener (erythritol or stevia, adjust to taste)
  • 1 tsp vanilla extract
• For the Tropical Coconut Salad:
  • 1 cup fresh strawberries, sliced
  • 1 cup blueberries
  • 1 cup raspberries
  • 1/3 cup unsweetened coconut flakes, lightly toasted
  • 1 tbsp coconut cream (optional for added flavor)

Instructions

1. Prepare the Cheesecake Mixture:
   • In a mixing bowl, beat the cream cheese with an electric mixer until smooth.
   • Gradually pour in the heavy whipping cream while mixing, until the mixture becomes thick and fluffy.
   • Add the low-carb sweetener and vanilla extract, mixing well.
2. Prepare the Berries:
   • Gently wash and pat dry the strawberries, blueberries, and raspberries. Slice strawberries into bite-sized pieces if needed.
3. Toast the Coconut Flakes:
   • In a dry skillet over low heat, lightly toast the unsweetened coconut flakes until golden brown. Be careful not to burn them.
4. Combine and Serve:
   • Gently fold the berries into the cheesecake mixture until evenly coated.
   • Top with toasted coconut flakes and a drizzle of coconut cream, if desired.
   • Chill in the refrigerator for 30 minutes before serving for maximum flavor.

Nutritional Information (Per Serving):

• Serving Size: 1 cup
• Calories: 190
• Protein: 2g
• Fat: 14g
• Net Carbs: 5g
• Fiber: 3g

7. Nutty Crunch with Chopped Pecans or Almonds Cheesecake Salad

Add a delightful crunch to your dessert with this Nutty Crunch Cheesecake Salad, featuring a medley of berries topped with chopped pecans or almonds. This low-carb treat is perfect for anyone who loves a creamy dessert with a bit of texture.

Ingredients

• For the Cheesecake Mixture:
  • 8 oz (1 package) cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tbsp low-carb sweetener (erythritol or monk fruit, adjust to taste)
  • 1 tsp vanilla extract
• For the Nutty Salad:
  • 1 cup fresh strawberries, halved
  • 1 cup fresh blueberries
  • 1 cup fresh blackberries
  • 1/4 cup chopped pecans or sliced almonds (lightly toasted for extra flavor)

Instructions

1. Prepare the Cheesecake Mixture:
   • In a large bowl, beat the cream cheese with an electric mixer until smooth.
   • Gradually add the heavy whipping cream while mixing until thick and creamy.
   • Stir in the low-carb sweetener and vanilla extract, ensuring everything is well combined.
2. Prepare the Berries and Nuts:
   • Wash the berries and pat them dry.
   • Lightly toast the chopped pecans or sliced almonds in a skillet over low heat for 2–3 minutes, stirring frequently.
3. Combine and Serve:
   • Gently fold the berries into the cheesecake mixture, ensuring an even coating.
   • Sprinkle the toasted nuts on top before serving.
   • Chill for 30 minutes in the refrigerator for the flavors to meld beautifully.

Nutritional Information (Per Serving):

• Serving Size: 1 cup
• Calories: 210
• Protein: 3g
• Fat: 17g
• Net Carbs: 5g
• Fiber: 3g

8. Layered Parfait Style Cheesecake Salad

Elevate your dessert presentation with this Layered Parfait Style Cheesecake Salad. Beautifully arranged in layers, this dessert combines creamy cheesecake, fresh berries, and crunchy toppings for a visually appealing, satisfying low-carb treat. Perfect for brunches, parties, or casual gatherings!

Ingredients

• For the Cheesecake Mixture:
  • 8 oz (1 package) cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tbsp low-carb sweetener (erythritol or monk fruit, adjust to taste)
  • 1 tsp vanilla extract
• For the Berry Layer:
  • 1 cup fresh strawberries, halved
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
• For the Crunchy Layer:
  • 1/4 cup granola or toasted almond slices (low-carb granola option if preferred)

Instructions

1. Prepare the Cheesecake Mixture:
   • In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
   • Gradually add the heavy whipping cream while mixing until the mixture is light and fluffy.
   • Stir in the low-carb sweetener and vanilla extract until fully incorporated.
2. Prepare the Berry Mixture:
   • Gently wash and pat dry the strawberries, raspberries, and blueberries. Cut strawberries into halves or quarters, depending on their size.
3. Layer the Parfait:
   • In a clear, tall glass or a trifle dish, layer the ingredients in the following order:
     • Layer 1: A spoonful of the cheesecake mixture.
     • Layer 2: A layer of fresh berries.
     • Layer 3: A spoonful of granola or toasted almond slices.
     • Repeat layers until all ingredients are used, finishing with a dollop of cheesecake mixture topped with a few fresh berries and a sprinkle of granola/almonds.
4. Chill and Serve:
   • Place the parfaits in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

Nutritional Information (Per Serving):

• Serving Size: 1 parfait (approximately 1 cup)
• Calories: 220
• Protein: 4g
• Fat: 16g
• Net Carbs: 6g
• Fiber: 3g

9. Frozen Cheesecake Salad Bites

These Frozen Cheesecake Salad Bites are the ultimate low-carb dessert for when you want a quick, refreshing, and bite-sized treat. Perfect for parties, snacking, or a light sweet bite on a warm day, these creamy, fruity bites are sure to be a hit!

Ingredients

• For the Cheesecake Mixture:
  • 8 oz (1 package) cream cheese, softened
  • 1 cup heavy whipping cream
  • 2 tbsp low-carb sweetener (erythritol or monk fruit, adjust to taste)
  • 1 tsp vanilla extract
• For the Fruit Layer:
  • 1 cup fresh raspberries
  • 1 cup fresh blueberries
  • 1 cup fresh strawberries, diced
• For the Base:
  • 1/2 cup almond flour or crushed low-carb cookies (optional)
  • 2 tbsp melted butter

Instructions

1. Prepare the Base:
   • In a medium bowl, mix the almond flour (or crushed low-carb cookies) with the melted butter until crumbly and damp.
   • Line a mini muffin tray with silicone or paper liners. Press 1 tsp of the base mixture into the bottom of each muffin liner to create a stable crust.
2. Prepare the Cheesecake Mixture:
   • In a large mixing bowl, beat the cream cheese until smooth using an electric mixer.
   • Gradually add the heavy whipping cream, beating until the mixture is light and thick.
   • Stir in the low-carb sweetener and vanilla extract until smooth.
3. Assemble the Cheesecake Bites:
   • Spoon or pipe the cheesecake mixture on top of the prepared crust in each muffin liner, filling almost to the top.
   • Add a few fresh raspberries, blueberries, and diced strawberries to the top of each bite.
4. Freeze:
   • Place the tray in the freezer for at least 2-3 hours or until completely frozen.
5. Serve:
   • Once frozen, remove the bites from the tray and serve immediately. Store leftovers in an airtight container in the freezer for up to 2 weeks.

Nutritional Information (Per Serving – 1 bite):

• Calories: 120
• Protein: 3g
• Fat: 11g
• Net Carbs: 4g
• Fiber: 2g

10. Frozen Strawberry & Blueberry Cheesecake Salad Bites

These Frozen Strawberry & Blueberry Cheesecake Salad Bites are the perfect combination of creamy cheesecake, fresh berries, and a cool, frozen treat. A fantastic way to indulge without guilt, these bite-sized desserts are perfect for summer parties, gatherings, or just a light snack!

Ingredients

• For the Cheesecake Mixture:
  • 8 oz (1 package) cream cheese, softened
  • 3/4 cup heavy whipping cream
  • 2 tbsp low-carb sweetener (erythritol, stevia, or monk fruit, adjusted to taste)
  • 1 tsp vanilla extract
• For the Berry Mixture:
  • 1 cup fresh strawberries, quartered
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
• Optional Base for Added Texture:
  • 1/4 cup almond flour
  • 2 tbsp melted butter

Instructions

1. Prepare the Cheesecake Base (Optional):
   • If using a base for added crunch, combine almond flour with melted butter in a small bowl.
   • Press 1 tsp of the mixture into the bottom of a mini muffin tray or silicone mold to form the crust.
2. Prepare the Cheesecake Mixture:
   • In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth.
   • Gradually add the heavy whipping cream while continuing to mix until the mixture is light and fluffy.
   • Add the sweetener and vanilla extract to the cream cheese mixture and blend well.
3. Combine Berries with the Mixture:
   • Lightly fold in strawberries, blueberries, and raspberries into the cheesecake mixture.
4. Assemble the Bites:
   • Spoon or pipe the cheesecake mixture into mini muffin trays or molds over the prepared crust (if using).
   • Top each with a few fresh berries for added texture and flavor.
5. Freeze the Bites:
   • Freeze for 3-4 hours, or until completely frozen.
6. Serve:
   • Once fully frozen, remove them from the trays or molds and place in a serving bowl. These can be eaten right away or stored in an airtight container in the freezer for up to 2 weeks.

Nutritional Information (Per Serving – 1 bite):

• Calories: 140
• Protein: 3g
• Fat: 12g
• Net Carbs: 4g
• Fiber: 2g

FAQ

Are these berry cheesecake salad recipes suitable for a keto diet?

Yes! All the recipes included in this collection are low-carb and keto-friendly, focusing on fresh berries and sugar alternatives to maintain low carb content while still being delicious.

Can I use frozen berries instead of fresh ones?

Yes, you can use frozen berries if fresh ones aren’t available. Just make sure to thaw and drain them to avoid excess liquid that could affect the texture of the salad.

How can I make these recipes dairy-free or vegan?

To make these recipes dairy-free, substitute cream cheese and heavy whipping cream with dairy-free alternatives such as coconut cream, almond cream, or plant-based cream cheese.

How long can I store these cheesecake salad recipes in the refrigerator or freezer?

Most of these recipes can be stored in an airtight container in the refrigerator for up to 2 days or in the freezer for up to 2 weeks without losing taste or texture.