Red White And Blue Cheesecake (Printable)
No-bake cheesecake filling with strawberries, blueberries and bananas—chilled and ready for summer gatherings.
# What You'll Need:
→ Cheesecake Filling
01 - 8 oz 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
# How-To Steps:
01 - In a large mixing bowl, beat the cream cheese until smooth and fluffy using an electric or hand mixer.
02 - Add powdered sugar and vanilla extract to the cream cheese; blend until the mixture is fully combined.
03 - In a separate bowl, whip the heavy whipping cream to stiff peaks using a clean mixer.
04 - Gently fold the whipped cream into the cream cheese mixture, maintaining the aerated texture.
05 - Toss sliced bananas with lemon juice to prevent discoloration.
06 - Carefully fold strawberries, blueberries, and banana slices into the cheesecake mixture using a spatula.
07 - Cover and refrigerate for a minimum of 1 hour to allow flavors to meld and texture to set.
08 - Serve the salad cold, garnished with additional fresh berries if desired.
# Expert Advice:
01 -
- This salad feels special enough for a party yet is embarrassingly easy to whip up at the last minute.
- Every bite bursts with fruit and a tangy-sweet creamy base you’ll want to steal by the spoonful.
02 -
- The first time I made this, I forgot to soften the cream cheese and ended up chasing tiny lumps all afternoon.
- Folding, not stirring, saves the fluffy texture—vigorous mixing will flatten everything you worked for.
03 -
- Switch to Greek yogurt for half the cream cheese when you want a tangy, light variation—guests love guessing the secret ingredient.
- Gently tossing the salad right before serving prevents the fruit from sinking to the bottom and keeps everything looking party-perfect.