Red White Blue Cheesecake Salad (Printable)
Creamy, festive strawberry, blueberry and raspberry cheesecake salad with whipped cream and cream cheese, chilled and ready to serve.
# What You'll Need:
→ Cheesecake Base
01 - 8 oz 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
# How To Cook:
01 - In a large mixing bowl, beat the cream cheese until smooth.
02 - Add sour cream, granulated sugar, and vanilla extract to the cream cheese. Beat until the mixture is creamy and well combined.
03 - In a separate bowl, whip the heavy whipping cream until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture until fully incorporated, taking care not to deflate the whipped cream.
05 - Add strawberries, blueberries, and raspberries to the cheesecake base. Fold gently to evenly distribute the fruit.
06 - Cover and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to set.
07 - Garnish with fresh mint leaves just before serving, if desired.
# Expert Suggestions:
01 -
- Here&rsquos a secret: the swirl of tangy cheesecake base wraps perfectly around every juicy bite of berry.
- It takes no time at all but looks like you planned it days in advance—everyone asks for seconds.
02 -
- Once I rushed and skipped chilling—the salad tasted fine but missed out on that decadent, set texture.
- Folding in the whipped cream instead of stirring hard keeps it luscious instead of dense.
03 -
- Chill your mixing bowl and beaters before whipping the cream for faster, fluffier results.
- A light hand with folding spreads the berries evenly and keeps the salad from turning pink or purple.