Berry cheesecake salad is a fresh and delicious dessert that combines the creamy goodness of cheesecake with the tartness of mixed berries. This dessert is perfect for summer gatherings or any time you want a light and refreshing dessert option.
Usually, in the Midwest at a potluck, there will be 7 salads on a table and not one of them has lettuce in it. This salad has an assortment of berries and a cheesecake/Cool Whip pudding mixture and it's called a "salad." Don't knock it until you try it is all I'm saying. 😉
If you like sweet recipes try Sugar Free Caramel Cinnamon Rolls, Weight Watcher Blueberry Scones, or Weight Watchers Apple Crisp.
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Why You Will Love This Recipe
I've been eyeballing this Berry Cheesecake Salad recipe on Pinterest ever since last Summer and thought I'd make it more Weight Watcher-friendly. I
replaced the powdered sugar, cream cheese, and heavy cream with just a package of instant pudding mix (the cheesecake-flavored kind) and a container of fat free cool whip. For a little extra zing, I added in some lemon extract.
You will want to eat this whole entire salad by yourself. One serving of the berry cheesecake salad is 3 smart points.
Ingredients Needed
- Cool Whip - A frozen whipped topping that is found in the freezer section of the grocery store. I like it a lot because I’m lazy and don’t like beating heavy cream to making whipped cream. 😉
- Instant Cheesecake Pudding - I’m a semi homemade cook and whenever I can use ingredients like this I love them. Just add in milk to the pudding. There are different sizes of pudding mix. The regular pudding mix are 3.4 oz and the sugar-free are 1oz. Both require the same amount of milk used.
- Milk - 1%, reduced fat or 2%. I've tried this with Fairlife Milk and it's pretty much the same as the other 2 milks, no lactose.
- An assortment of mixed berries such as strawberries, blueberries, or raspberries. Use whatever is in season at the moment.
- See the recipe card below for a full list of ingredients and measurements.
How to make Berry Cheesecake Salad
Step 1: Slice strawberries into 4ths and add them to a bowl with the blueberries and raspberries.
Step 2: In another bowl, whisk together cheesecake pudding and milk until thickened. Fold in the container of thawed whipped topping.
Step 3: Gently fold in the berries and add the 1 teaspoon of lemon extract (optional).
Serving size: ½ cup
Recipe Points:
myWW points: Blue: 3; Green: 3; Purple: 3
My WW Personal Points: 3 Click here to see in recipe builder (will have to log in)
Recipe FAQs
No, I would not make this salad a day ahead of time if you plan on taking it to a party or event. It doesn't take long at all to make so make it the day above. Sometimes the berries release extra juices so it might be a little runny.
The pudding and cool whip mixture is not a thick consistency like how you're used to what some other fluff desserts or salad recipes are like. It's a little on the thinner side like the picture shows below.
Other WW Recipes to Try
If you tried this Berry Cheesecake Salad or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Berry Cheesecake Salad - Weight Watchers
- Prep Time: 10 min
- Total Time: 10 min
- Yield: 8 1x
Description
This salad has an assortment of berries and a cheesecake/Cool Whip pudding mixture and it's called a "salad." Don't knock it until you try it is all I'm saying. 😉
Ingredients
- 2 cups of raw strawberries
- 1 cup of blueberries
- 1 cup of raspberries
- 1 1oz box of sugar free instant cheesecake flavored pudding mix
- 2 cups of 1% milk
- 1 8z container of fat free whipped topping such as cool whip
- 1 tsp of lemon extract or lemon zest
Instructions
- Slice strawberries into 4ths and add them to a bowl with the blueberries and raspberries.
- In another bowl, whisk together cheesecake pudding and milk until thickened. Fold in the container of thawed whipped topping.
- Gently fold in the berries and add the 1 teaspoon of lemon extract
- Serving size: ½ cup
Notes
myWW points: Blue: 3; Green: 3; Purple: 3
My WW Personal Points: 3 Click here to see in recipe builder (will have to log in)
- Category: easy
- Method: no bake
- Cuisine: American
Nutrition
- Serving Size: ½ cup
- Calories: 111
- Sugar: 13
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 2
- Protein: 5
Keywords: Berry Cheesecake Salad - Weight Watchers
Stacey says
I made thus tonight (Friday) for Sundays dinner was that a mistake?? I read that it gets watery 🙁 Is there a good way to store this until we are ready to eat it? Can I maybe freeze it then take it out Sunday morning?
Brandie says
This turned out delicious and the lemon zest definitely made the recipe, but when I calculated the recipe in my weight watchers app, it came out to 5 per serving.
Whitney says
Elizabeth - just use less milk. Instead of two cups, use one, or one and 1/2. That should help with the consistency.
Jenna says
Hmm that is hard to say. Do you like greek yogurt? That would definitely be a thicker consistency.
Elizabeth says
I have made this in the past and was in love with the flavor but I didn't like that it was so thin in consistency. Do you think that if you just mix the pudding mix with the whipped topping that that would work better?
Jenna says
Yeah I'm sorry I don't know how to prevent that. When I made it I covered mine in a bowl with saran wrap and it kept for a few days.
heavan says
so delicious. i would like to know the proper way to store this dessert for a later day. i put some in the fridge overnight and found it very watery the following morning.
★★★★★
Kim Baxter says
Yum, yum, yum! Totally making this!
Jenna says
Sorry, I don't figure out points plus anymore since it is now smart points.
Shirley says
Looks yummy got to try it, do you no what the points plus would be for this
★★★★