Red White Blue Cheesecake Salad (Printable)
Creamy patriotic layers of cream cheese, whipped cream and fresh strawberries, blueberries and raspberries, 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
# Steps:
01 - In a large mixing bowl, beat cream cheese until completely smooth and free of lumps.
02 - Add sour cream, granulated sugar, and vanilla extract to the cream cheese. Mix until the texture is creamy and homogenous.
03 - In a separate bowl, whip the heavy whipping cream with an electric mixer or hand whisk until stiff peaks form.
04 - Carefully fold the whipped cream into the cream cheese mixture, using a spatula, until fully incorporated and airy.
05 - Gently fold strawberries, blueberries, and raspberries into the cheesecake base, ensuring even fruit distribution without breaking up the berries.
06 - Cover the salad and refrigerate for at least 30 minutes to enhance flavor and set the texture before serving.
07 - Spoon into serving dishes and garnish with fresh mint leaves before serving, if desired.
# Expert Hints:
01 -
- You get the flavor of cheesecake without turning on the oven, which is honestly a lifesaver in the heat.
- The combination of fluffy cream and bright berries guarantees empty bowls and happy guests every single time.
02 -
- I once rushed and mixed the whipped cream too quickly, which flattened the whole thing and made it dense—not recommended.
- Let berries dry thoroughly after rinsing or the salad turns watery faster than you’d imagine.
03 -
- Whip the cream just until peaks form; overwhipping makes it grainy and harder to fold into the base.
- A little patience while gently folding is the secret to keeping the salad light and fluffy.