Red White Blue Cheesecake Salad (Print)
Cheesecake-style fruit salad of strawberries, blueberries and raspberries, folded with whipped cream and chilled.
# 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 It:
01 - In a large mixing bowl, beat the cream cheese with an electric mixer until completely smooth.
02 - Add sour cream, granulated sugar, and vanilla extract to the cream cheese. Beat together until the mixture is light and creamy.
03 - In a separate bowl, whip the heavy whipping cream until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture using a spatula until fully incorporated and smooth.
05 - Add the strawberries, blueberries, and raspberries to the cheesecake mixture. Carefully fold until the fruit is evenly distributed.
06 - Cover and refrigerate the salad for at least 30 minutes to allow flavors to meld and for best texture.
07 - If desired, garnish with fresh mint leaves just before serving.
# Expert Tips:
01 -
- No baking—just whip, fold, and chill for a showstopper worthy of any summer table.
- The bursts of real berries and luscious cheesecake flavor win over everyone from picky kids to grown-up dessert snobs alike.
02 -
- If your cream cheese is too cold, the mixture will stay lumpy and nobody likes a surprise bite of cheese.
- I once overmixed the whipped cream and wound up with a salad that was more dense than dreamy—stop as soon as you get stiff peaks.
03 -
- Prep all the fruit before mixing so you stay organized and nothing gets squished by accident.
- For a showy finish, save a handful of the prettiest fruit and scatter it across the top before serving—simple and beautiful.