Red White Blue Cheesecake (Print Layout)
Creamy cheesecake-style fruit salad with strawberries, blueberries and raspberries—chilled, easy, and festive.
# What You 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 smooth using an electric mixer or hand whisk.
02 - Add sour cream, granulated sugar, and vanilla extract. Continue to beat until the mixture is creamy and well blended.
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 using a spatula until fully incorporated without deflating.
05 - Add strawberries, blueberries, and raspberries to the mixture and gently fold to distribute the fruit evenly.
06 - Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld and the texture to firm.
07 - Before serving, garnish with fresh mint leaves if desired.
# Expert Suggestions:
01 -
- You’ll feel like you pulled off something fancy, but it’s genuinely easy and quick to make.
- The creamy cheesecake base wraps around the tangy-sweet berries for a spoonful that tastes like holiday fireworks.
02 -
- Once, I added berries straight from the fridge and they made the cream seize up—let the fruit come closer to room temp first.
- Overmixing after adding the berries can turn the salad pink and mushy—fold gently and stop as soon as the color looks swirled but not blended.
03 -
- Make sure both your cream cheese and whipped cream are at just the right consistency—softened and fluffy.
- The lightest hand when mixing in the berries helps you avoid crushing them and keeps the salad beautifully marbled.