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Frozen Berry Cheesecake Salad with Bourbon Whipped Cream. Shortbread cookie crumbles, bourbon whipped cream and fresh strawberries and blueberries are folded into a cheesecake like base and frozen.
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4 from 8 votes

Frozen Berry Cheesecake Salad with Bourbon Whipped Cream


  • Fresh strawberries and blueberries crumbled shortbread cookies, along with bourbon whipped cream, are folded into a cheesecake-type base and frozen in individual portions.
  • yield: approximately 16 individual servings
  • 2 cups diced fresh strawberries
  • 2 cups fresh blueberries
  • 1/2 cup granulated sugar
  • 8 ounces cream cheese room temperature
  • 8 ounces sour cream
  • 1 teaspoon vanilla
  • 8 ounces heavy whipping cream keep cold
  • 2 tablespoons powdered sugar
  • 1 tablespoon bourbon
  • 8 2-inch pecan shortbread cookies.
  • extra whipped cream strawberries and blueberries for garnish


  • Place diced fresh strawberries and blueberries in a medium bowl.  Sprinkle with granulated sugar. Stir.  Let sit at room temperature for 30 minutes or until sugar is melted.
  • Drain juice from berries and reserve.  Set juice and berries aside.
  • In a large bowl, mix cream cheese and sour cream with electric mixer until smooth and creamy. Pour in berry juice and vanilla. Mix with electric mixer until well incorporated.
  • Stir in reserved strawberries and blueberries.
  • In another bowl, add whipping cream. Whip until stiff peaks form.Sprinkle sugar over whipped cream and add bourbon.  Whip again until stiff peaks form.
  • Add about 1/4 of the whipped cream mixture to cream cheese and gently stir to soften the cream cheese. Fold remaining whipped cream into cream cheese mixture.
  • Place cookies in a plastic resealable bag and break into approximately one inch pieces.  Stir  broken cookies, and the crumbs, to into cheesecake mixture.
  • Line a 12-cup muffin tin with cupcake wrappers.
  • Using an ice cream scoop, divide the berry cheesecake mixture among the cupcake wrappers. I find it easier to hold the cupcake wrappers in my hand, fill it with cheesecake mixture and then place the filled wrapper in the muffin tin.
  • Note: this recipe makes approximately 16 individual servings.  If you don't have an addition muffin tin, place the remaining cheesecake mixture into a small freezer safe container.  
  • Freeze overnight or at least 4 hours. Once they're frozen solid, you can remove the cheesecakes from the muffin tins and place them in a resealable plastic freezer bag.  Keep frozen until ready for use.
  • To serve, let sit at room temperature for 15  minutes or until lightly softened.  Garnish with additional whipped cream and fresh berries, if desired.
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