Red White Blue Cheesecake Salad (Printable Version)
Creamy no-bake cheesecake base folded with strawberries, blueberries and raspberries for a patriotic fruit salad.
# What You 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 Make:
01 - In a large mixing bowl, beat the cream cheese with an electric mixer until smooth.
02 - Add sour cream, granulated sugar, and vanilla extract to the cream cheese. Continue beating until the mixture is light and creamy.
03 - In a separate bowl, whip the heavy cream with an electric mixer or hand whisk until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture using a spatula until fully blended and smooth.
05 - Add the strawberries, blueberries, and raspberries to the cheesecake mixture. Fold gently to evenly distribute the fruit without crushing.
06 - Cover the bowl and refrigerate for at least 30 minutes before serving to allow flavors to meld and texture to set.
07 - Just before serving, garnish with fresh mint leaves if desired.
# Expert Advice:
01 -
- The creamy cheesecake base tastes irresistibly decadent but comes together in minutes – guests will never guess how easy it is.
- This is my favorite way to sneak more fruit onto the dessert table without anyone complaining.
02 -
- If your cream cheese is straight from the fridge, your base will turn out lumpy – ask me how I know.
- Folding gently is not just a suggestion; rough mixing will smash the berries and deflate the lovely fluff.
03 -
- Always soften your cream cheese and let the bowl sit out while you prep the fruit for fail-proof smoothness.
- Use a gentle folding motion with a spatula – not a whisk – when combining whipped cream and the cheesecake base for pillowy results.