Red White And Blue Cheesecake (Print Layout)
No-bake cheesecake filling mixed with strawberries, blueberries and bananas for a chilled, patriotic summer dish.
# What You 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
# Directions:
01 - In a large mixing bowl, beat the cream cheese with an electric or hand mixer until smooth and fluffy.
02 - Add powdered sugar and vanilla extract to the cream cheese and mix until well combined.
03 - In a separate bowl, whip the heavy cream to stiff peaks using a mixer.
04 - Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
05 - In another bowl, toss the banana slices with lemon juice to prevent browning.
06 - Fold the strawberries, blueberries, and prepared bananas into the cheesecake mixture.
07 - Refrigerate the salad for at least 1 hour to allow flavors to meld and texture to set.
08 - Serve cold, garnished with additional berries if desired.
# Expert Suggestions:
01 -
- Your friends will think you’re a genius for mixing cheesecake and fresh berries into something they can scoop.
- It’s one of those rare no-bake desserts you can make even when the kitchen is sweltering in July.
02 -
- Once, I folded the fruit too vigorously and ended up with blue and pink streaks—go slow for pretty presentation.
- Letting the salad chill before serving really intensifies the cheesecake flavor and gives the fruit time to mingle.
03 -
- Freezing beaters and bowl before whipping cream gives you extra-fluffy results.
- Always taste your fruit—sometimes just a pinch more sugar brings under-ripe berries to life.