Red White And Blue Cheesecake (Printable)
No-bake patriotic dessert salad with creamy cheesecake filling, strawberries, blueberries and bananas.
# What You'll 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
# How To Cook:
01 - In a large mixing bowl, beat the cream cheese with an electric or hand mixer until smooth and aerated.
02 - Add powdered sugar and vanilla extract to the cream cheese and mix until homogeneous.
03 - In a separate bowl, whip the heavy whipping cream to stiff peaks.
04 - Gently fold the whipped cream into the cheesecake mixture using a spatula until fully integrated and fluffy.
05 - Toss banana slices in lemon juice in a small bowl to minimize oxidation.
06 - Fold the strawberries, blueberries, and banana slices into the cheesecake base until evenly distributed.
07 - Refrigerate the mixture for at least 1 hour to achieve ideal texture and flavor.
08 - Serve chilled, garnished with additional berries if preferred.
# Expert Suggestions:
01 -
- The creamy cheesecake filling sneaks its way around each piece of fruit for a bite that is as dreamy as it looks.
- No baking required, so you can keep cool and enjoy more of the gathering instead of hovering over a hot oven.
02 -
- If you mix the berries in too soon, they’ll bleed and muddy the colors—always fold them in right before chilling.
- Bananas can brown fast; don’t skip the lemon juice bath, even if you’re in a hurry.
03 -
- Don’t rush the chilling time—the flavors develop as it rests and it scoops so much better cold.
- Use the freshest, ripest fruit you can get your hands on for pops of real flavor (and major color).