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keto summer berry cheesecake salad

Keto Summer Berry Cheesecake Salad

Creamy, berry-loaded, and fully keto — this no-bake Summer Berry Cheesecake Salad delivers all the indulgence of a classic Midwestern dessert salad with zero added sugar and just 5g net carbs per serving. Fresh strawberries, raspberries, blueberries, and blackberries meet a thick whipped cream cheese filling that tastes like cheesecake in every single spoonful.
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Prep Time 15 minutes
Chill Time 30 minutes
Total Time 43 minutes
Servings: 6
Course: Dessert, Salad
Cuisine: American
Calories: 218
Ingredients Method

Ingredients
  

For the keto cheesecake mixture
  • 8 oz ull-fat cream cheese softened to room temperature (set out 1 hour ahead; low-fat adds unwanted carbs and won't whip properly)
  • ½ cup heavy whipping cream cold from the fridge so it whips to stiff peaks faster
  • ⅓ cup Swerve confectioners OR Lakanto powdered monk fruit sweetener powdered only
  • 1½ tsp pure vanilla extract
For the fruit
  • 1½ cups  fresh strawberries hulled and quartered; lowest-carb berry by volume
  • 1 cup fresh raspberries handle gently; highest fiber, lowest net carbs of all berries
  • ¾ cup fresh blueberries highest carb of the four, so we use slightly less; still well within keto range
  • ½ cup  fresh blackberries optional but recommended; rich in fiber which lowers net carbs further

Method
 

  1. Soften cream cheese on the counter for 1 hour.
  2. Wash all berries and pat bone-dry. Rest sliced strawberries on paper towels.
  3. Whip cold heavy cream to stiff peaks in a cold bowl. Set aside.
  4. Beat cream cheese until smooth. Add sweetener, vanilla, and lemon zest; beat until creamy.
  5. Gently fold whipped cream into cream cheese mixture in two additions.
  6. Add berries to serving bowl; spoon cheesecake mixture over top and fold gently.
  7. Chill 30 minutes. Garnish with whole berries and mint. Serve cold.
    8. Keto pro tips:
    • Always use powdered sweetener — granular versions leave a gritty texture in cold cream cheese mixtures.
    • To lower net carbs to ~3g per serving, swap blueberries for extra raspberries or blackberries, which have significantly more fiber.