Keto Lemon Berry Cheesecake Salad
A quick 15-minute keto dessert that balances the rich texture of cream cheese with the bright snap of fresh lemon and low-carb berries. No baking required!
Ingredients
Cheesecake Base
- 8 oz cream cheese softened to room temperature
- 1/3 cup powdered keto sweetener Swerve preferred
- 1.5 cups heavy whipping cream cold
- 1 tbsp lemon juice freshly squeezed
- 1 tbsp lemon zest
- 1.5 tsp vanilla extract
- 1/8 tsp salt
Fresh Berries
- 6 oz fresh blackberries washed and completely dried
- 6 oz fresh raspberries washed and completely dried
- 6 oz fresh strawberries hulled and quartered
Instructions
- Place the softened cream cheese into a medium mixing bowl. Add the powdered keto sweetener. Use an electric hand mixer on low speed to combine, then increase to medium and beat until perfectly smooth and creamy.
- Pour the cold heavy whipping cream into the bowl. Add the fresh lemon juice, lemon zest, vanilla extract, and salt.
- Beat the mixture for about 2 full minutes. Stop mixing as soon as the cream transforms into a thick, fluffy mousse and holds soft peaks.
- Prepare your fresh berries. Ensure they are completely dry before adding them to the bowl, and slice the strawberries into bite-sized quarters.
- Pour the dry blackberries, raspberries, and strawberries over the whipped cream base. Grab a flexible silicone spatula.
- Gently fold the berries into the cream. Slice the spatula down the middle and lift the cream over the berries. Do this slowly so the raspberries do not break apart.
- Serve immediately for a soft, light texture, or cover and chill in the refrigerator for 1 to 2 hours for a firmer dessert.
Notes
Always buy the block form of cream cheese, as tub varieties contain excess water. Never use frozen berries for this recipe. Leftovers can be stored in a sealed container in the fridge for up to two days.