Red White Blue Cheesecake Salad (Printable)
Creamy cheesecake base with strawberries, blueberries and raspberries—chilled and mint-garnished for a patriotic summer treat.
# What You’ll 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
# Directions:
01 - In a large mixing bowl, beat the cream cheese until completely smooth using an electric mixer or hand whisk.
02 - Add sour cream, granulated sugar, and vanilla extract to the cream cheese. Mix until fully blended and creamy.
03 - In a separate bowl, whip the heavy whipping cream until it forms stiff peaks.
04 - Carefully fold the whipped cream into the cream cheese mixture until evenly incorporated.
05 - Gently fold in the strawberries, blueberries, and raspberries until distributed throughout the creamy mixture.
06 - Cover the mixture and refrigerate for at least 30 minutes before serving to allow flavors to meld.
07 - Before serving, top with fresh mint leaves if desired.
# Expert Advice:
01 -
- That creamy cheesecake base is secretly simple but feels decadent and special every time.
- It’s a showstopper that takes almost no time, so you can actually relax at your get-together.
02 -
- If you rush folding in the fruit, the raspberries will bleed and turn the salad lavender—learned that after a hurried batch.
- Chilling makes all the difference; I once tried it straight from the bowl and it just wasn’t nearly as delicious or thick.
03 -
- Dry your berries thoroughly—a bit of extra moisture can ruin the lush, creamy texture.
- The longer it chills, the more the flavors meld; overnight is magic if you have the time.