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With its fluffy sweet cream base and bright, juicy fruit, nothing perks up our summer meals quite like Red White and Blue Cheesecake Salad. It’s my go-to for backyard hangouts or relaxed, sunny afternoons with friends and family.
The first spoonful had even our cheesecake holdouts coming back for more. Now, it's what everyone asks me to bring to gatherings.
Dreamy Ingredients
- Bananas: Four large bananas, firm and just ripe, peeled and cut up to keep things sweet and creamy
- Lemon juice: Pour in a quarter cup of freshly squeezed lemon from a big lemon to help the bananas keep their color and add brightness
- Blueberries: Go for twelve ounces of plump, smooth-skinned blueberries for a deep-blue flash and gentle sweetness
- Strawberries: One pound, chopped into bite-sized pieces for juicy bits of red and that extra summer punch—grab the brightest, most fragrant ones you can find
- French vanilla creamer: Use a whole cup of fancy refrigerated creamer for serious vanilla goodness and a super-smooth base
- Instant cheesecake pudding mix: Three point four ounces of tangy mix gives you that signature cheesecake zing and makes things thick and dreamy—pick a brand you trust
- Cream cheese: Eight ounces in the block style (it’s less runny than a tub), softened up for mixing, gives you a rich and smooth start to the salad
Simple Step-By-Step
- Chill the Cheesecake Mixture:
- After mixing, stick the creamy base in the fridge so it can firm up a bit while the fruit gets ready
- Blend in the Pudding:
- Dump the dry pudding mix into the fluffy cream cheese and beat until it all comes together into a thick batter
- Mash Up and Whip the Cream Cheese:
- Pop the cream cheese into a bowl and use a mixer until it’s completely smooth. Scrape the edges now and then—it’ll seem a little tough at first, but it'll smooth out
- Mix Up and Coat the Fruit:
- Gently toss banana pieces with lemon juice in a giant bowl, making sure every slice gets coated. Pour off any leftover juice, then fold in blueberries and strawberries without squishing them
- Mix in the Creamer Slowly:
- While the mixer’s on low, drizzle in the creamer bit by bit—just a tablespoon at a time. Let each spoon mix in so you don’t get clumps and the filling stays buttery smooth
- Combine Gently:
- Scoop the chilled cheesecake mixture over the fruit blend and fold everything together without squashing the berries—move slow for pretty swirls and intact fruit
- Chill or Dish Out:
- Serve straight away for the softest, dreamiest texture—or stash it covered in the fridge until showtime. If it sits, just drain off any extra liquid before mixing the creamy base in
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Good to Know
- Doubles up for parties if you need extra helpings
- You get a boost of vitamins with all that fresh fruit
- No gelatin or eggs needed, so the texture is ultra creamy
Nothing beats the strawberries here—their bright red pops look so good in the sunshine. At our last cookout, my youngest kept sneaking extra bites by hand!
How to Store
To keep your salad at its best, cover and chill it in the fridge for up to two days. After that, the fruit can get a little watery and your bananas may darken. Give it a quick stir when serving up leftovers, and keep it cold for max flavor.
Swap Ideas
No French vanilla creamer? Easy fix—just mix up one cup heavy cream with a quarter cup powdered sugar and a couple spoonfuls of vanilla extract. Want it tangier? Try Greek yogurt in place of some cream cheese. Toss in blackberries or raspberries to change up your mix.
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Fun Ways to Serve
This dish is a hit at summer parties and shines bright at brunches or baby showers. I love serving it in a clear glass bowl to show off the colors, or using small cups so everyone gets their own. Leftovers over pancakes? My kids think that’s magic the next day.
Background and Traditions
Red, white, and blue foods are a favorite for big American holidays like the Fourth of July. This creamy berry dessert gives a nod to the classics while skipping the oven—super simple to whip up and share with everyone.
FAQs About the Recipe
- → How do you keep the bananas from browning?
Toss the banana slices all over with some lemon juice before they go in with the rest. It keeps them looking bright and stops that brown color from sneaking in.
- → Can I substitute the French vanilla creamer?
Yep! Swap in 1 cup heavy cream, 1/4 cup powdered sugar, and a splash (2 teaspoons) of vanilla if you want something similar.
- → How far in advance can this be prepared?
If you want to prep ahead, just mix up the creamy base and slice your fruit the day before. Combine them when you're about to serve so it stays fresh.
- → How should leftovers be stored?
Pop leftovers into a sealed container in the fridge and enjoy within a day or two for best taste and looks.
- → Can other fruits be used?
Swap in raspberries, blackberries, or whatever's in season—mix and match to fit what you like or what's in the fridge.
- → What’s the best way to serve this dessert?
Chilled is best. Serve scooped into little bowls or pile it up in a big glass dish for a fun party vibe after dinner.