Balancing a busy career and a love for cooking isn’t always easy, but dishes like my Low Carb Berry Cheesecake Salad make it a joy! This recipe is an absolute lifesaver when I need to whip up something delicious yet healthy for a get-together or just a cozy night in. Packed with berries and a rich, creamy cheesecake flavor, it’s light on carbs but heavy on taste. It’s perfect for anyone looking for a guilt-free dessert that still satisfies the sweet tooth.
This salad is incredibly versatile and pairs wonderfully with grilled chicken or a fresh green salad for a balanced meal. If you’re hosting a gathering, consider serving it alongside a platter of mixed cheeses and some low-carb crackers for a delightful snack table. Trust me, it’s a crowd-pleaser!
Low Carb Berry Cheesecake Salad
Servings: 6
Ingredients
1 cup heavy whipping cream
8 oz cream cheese, softened
1/4 cup powdered erythritol
1 tsp vanilla extract
1 cup strawberries, sliced
1 cup blueberries
1/2 cup raspberries
1/2 cup blackberries
Directions
1. In a large mixing bowl, whip the heavy cream until it forms stiff peaks. Set aside.
2. In another bowl, beat the softened cream cheese, powdered erythritol, and vanilla extract until smooth and creamy.
3. Gently fold the whipped cream into the cream cheese mixture until well combined.
4. Carefully add all the berries to the mixture and fold them in gently to avoid breaking them.
5. Chill the salad in the refrigerator for at least 1 hour before serving.
Variations & Tips
Feel free to change up the berries based on what’s in season or what you have on hand. You can also add a handful of chopped nuts or a sprinkle of unsweetened coconut flakes for a bit of extra texture. If you prefer a slightly sweeter salad, adjust the erythritol to your taste. This recipe is also great with a splash of lemon juice for a fresh, tangy twist!
