Red White Blue Cheesecake Salad (Print Version)
No-bake cheesecake salad with whipped cream cheese, strawberries, blueberries and bananas — a light patriotic dessert.
# What You'll Need:
→ Cheesecake Filling
01 - 8 ounces cream cheese, softened
02 - 1 cup heavy whipping cream
03 - 1/2 cup powdered sugar
04 - 1 teaspoon vanilla extract
→ Fruits
05 - 2 cups strawberries, hulled and quartered
06 - 2 cups blueberries
07 - 2 ripe bananas, sliced
08 - 1 tablespoon lemon juice
# How-To Steps:
01 - In a large mixing bowl, beat the softened cream cheese with an electric or hand mixer until smooth and fluffy.
02 - Add powdered sugar and vanilla extract to the bowl. Mix on medium speed until fully combined and creamy.
03 - In a separate bowl, whip the heavy whipping cream with clean beaters until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture using a spatula until thoroughly blended.
05 - Toss the sliced bananas in lemon juice in a small bowl to prevent browning.
06 - Carefully fold the strawberries, blueberries, and prepared bananas into the cheesecake mixture until evenly distributed.
07 - Cover and refrigerate for at least 1 hour before serving to allow flavors to meld and texture to set.
08 - Serve cold, garnished with extra fresh berries as desired.
# Expert Tips:
01 -
- It lets you bring something eye-catching and festive to a gathering without breaking a sweat.
- The creamy filling grabs onto every juicy berry, making each bite a sweet little surprise.
02 -
- The first time I made this, I rushed the chilling and the salad turned out runny; waiting is worth it.
- Whipping the cream separately makes all the difference — shortcuts just don’t yield that fluffy texture.
03 -
- Never skip the lemon juice on the bananas or you’ll wind up with unwanted brown spots.
- Using a cold metal bowl for whipping cream makes the process almost foolproof — and surprisingly faster on hot days.