Red White Blue Cheesecake Salad (Printable)

No-bake cheesecake salad with creamy filling, strawberries, blueberries and bananas—ready in 15 minutes.

# What You 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

# Steps:

01 - In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
02 - Add powdered sugar and vanilla extract to the creamed cheese; mix until uniform and creamy.
03 - In a separate bowl, whip the heavy cream until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and smooth.
05 - Toss banana slices with lemon juice in a separate bowl to prevent discoloration.
06 - Fold strawberries, blueberries, and banana slices evenly into the cheesecake mixture.
07 - Cover and refrigerate for at least 1 hour to allow flavors to meld and texture to set.
08 - Serve cold and garnish with additional berries if desired.

# Expert Hints:

01 -
  • It looks like you spent hours, but comes together in less than fifteen minutes
  • The creamy cheesecake base mixed with fresh fruit is like a summer secret you want to share with everyone
02 -
  • If you rush the folding, the whipped cream deflates and you lose that dreamy fluff
  • Tossing bananas in lemon juice is non-negotiable—unless you love sad, brown fruit
03 -
  • Let your cream cheese sit at room temperature for at least 30 minutes for easy mixing
  • A quick taste before chilling lets you adjust the sweetness to your liking

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