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Stuffing our summer table with Red White and Blue Cheesecake Salad always feels like the best treat. That fluffy cheesecake mixture mixed with juicy fresh fruit never fails to make everyone happy. It's my pick for backyard picnics or when we're celebrating the Fourth with friends and family.
When I first tried this, even relatives who usually avoid cheesecake went back for seconds. Now it’s what everyone asks me to bring to every potluck.
Delicious Ingredients
- Bananas: four big ones, peeled and sliced—they make the salad creamy and just the right amount of sweet. Pick ones that aren't too soft.
- Lemon juice: quarter cup, always fresh-squeezed, from a big lemon to keep your bananas from turning brown and to add a bit of tang
- Blueberries: twelve ounces, deep blue and sweet—look for berries that are plump and not wrinkled
- Strawberries: one pound, snip them up into small pieces for juicy red bursts. Fragrant, ripe strawberries taste the best.
- Cream cheese: eight ounces block-style, softened until really creamy. This is the main thing that makes your mixture rich and lush.
- French vanilla creamer: one cup cold, creamy, and super smooth—go for a high-end refrigerated kind for that dreamy flavor
- Instant cheesecake pudding mix: three point four ounces, dry from the box—brings that cheesecake taste and thickens everything up. Pick a tasty brand!
Step-by-Step Instructions
- Mix Together the Fruit:
- Grab a big bowl and toss your banana slices with fresh lemon juice so every slice gets coated. This keeps them from going brown. Pour out any extra juice, then gently stir in strawberries and blueberries, trying not to squash anything.
- Pop the Cheesecake Filling in the Fridge:
- Take your creamy cheesecake blend and chill it while you're chopping fruit—this makes it set up nice and thick.
- Combine Softened Cream Cheese:
- With a hand mixer on high, whip the cream cheese in a tall bowl. You'll need to scrape the sides a few times since it's thick at first—keep going till it's smooth.
- Add Cheesecake Pudding Powder:
- Dump in the instant pudding mix and beat until it’s blended in. Don’t worry if it’s thick—that’s perfect.
- Splash in Cremer Bit by Bit:
- Keep the mixer low and add the vanilla creamer just one tablespoon at a time. Mix well before adding the next so you get a silky, lump-free texture.
- Gently Fold Everything Together:
- Grab your chilled cheesecake mix and softly fold it into your fruit, scooping a bit at a time. Take it slow so the berries stay whole and you get creamy swirls through the salad.
- Serve Now or Later:
- Dive in right away if you want, or stash it covered in the fridge. If you make it early, pour off any extra juice from the fruit before mixing in your cheesecake base so it stays creamy.
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Things to Know
- Packed with fruit that will brighten up your dessert spread
- No gelatin or eggs needed, so the texture is ultra creamy
- Easily double it up for a bigger group
The strawberries in here are my top pick. Their bold red just looks like pure summer and my littlest one always tries to sneak extra bites straight from the bowl at every cookout.
Tips to Store
For best results, stash your salad in the fridge with a tight lid. It'll stay good for a couple of days. After that, the fruit may get watery and bananas darken a touch. If you have leftovers, just give them a gentle stir and eat them cold.
Switch It Up
No French vanilla creamer? No problem. Mix one cup heavy cream, a quarter cup powdered sugar, and a couple teaspoons of vanilla extract. Want more tang? Try Greek yogurt in place of creamer. Or toss in raspberries or blackberries to change up the fruit.
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Fun Ways to Serve
This salad isn’t just for patriotic holidays. Bring it to brunch or baby showers—we love serving it in glass bowls so you see all the colors, or in parfait cups for grab-and-go. If we have any left, my kids top their pancakes with it in the morning!
About the Tradition
Dishes with these colors are big on American holidays like Memorial Day and July Fourth. This creamy berry dessert puts a new spin on the old classic—easy to share and you don’t need to turn on the oven.
FAQs About the Recipe
- → What stops the bananas from turning brown?
Before tossing everything together, cover the banana slices all over with lemon juice. That way, they stay looking fresh and bright in the mix.
- → Is it okay to swap out French vanilla creamer?
Yep! Just mix 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract if you want the same rich flavor and creamy feel.
- → How early can you get this ready?
You can totally make the creamy part and prep your fruit the day before you want to eat. Throw it all together right before serving for the best result.
- → What’s the best way to stash leftovers?
Stick any leftovers in the fridge in a container with a tight lid. Try to eat it within a day or two to keep everything tasting and looking fresh.
- → Could I add other fruits?
Of course! Toss in some blackberries or raspberries if you like, or whatever’s ripe and tasty where you live.
- → Any tips for serving?
This is best served cold in big glass bowls or cute little dishes for each person. It’s a fun, light end to any summery meal.