Red White Blue Cheesecake Salad (Print Version)
Chilled creamy cheesecake base folded with strawberries, blueberries and raspberries for a festive summer crowd-pleaser.
# What You'll Need:
→ Cheesecake Base
01 - 8 ounces cream cheese, softened
02 - 1/4 cup sour cream
03 - 1/2 cup granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1/2 cup heavy whipping cream
→ Fruit
06 - 1 1/2 cups strawberries, hulled and quartered
07 - 1 cup blueberries
08 - 1 cup raspberries
→ Optional Garnishes
09 - Fresh mint leaves
# How-To Steps:
01 - In a large mixing bowl, beat the cream cheese until smooth and free of lumps.
02 - Add sour cream, granulated sugar, and vanilla extract to the cream cheese. Mix until the base is creamy and well combined.
03 - In a separate bowl, whip the heavy cream to stiff peaks using an electric mixer or hand whisk.
04 - Using a spatula, gently fold the whipped cream into the cream cheese mixture until the texture is light and smooth.
05 - Fold the strawberries, blueberries, and raspberries into the creamy mixture until the fruit is evenly distributed.
06 - Cover and refrigerate for at least 30 minutes to allow flavors to meld and the salad to firm up.
07 - Garnish with fresh mint leaves just before serving, if desired.
# Expert Tips:
01 -
- If you've ever wished cheesecake could be lighter and ready in minutes, this is your answer.
- The colors and flavors always get people talking (and reaching for seconds).
02 -
- Once, I folded the fruit in too vigorously and ended up with a pink mush—go gently or risk berry heartbreak.
- Chilling isn't just for temperature; it really gives the flavors time to meld and elevates the texture.
03 -
- Always fold whipped cream and berries gently—patience really pays off in every bite.
- The mix is actually firmer (and tastier) after at least an hour in the fridge, so prep ahead if you can.