This Red, White, and Blue Cheesecake Salad is a delightful blend of fresh strawberries, blueberries, and bananas, all enveloped in a creamy cheesecake mixture. It's a no-bake dessert that's perfect for patriotic celebrations or any summer gathering.
Why I Love This Recipe
I find this salad incredibly easy to prepare, requiring just a few simple ingredients and minimal time. The combination of sweet fruits and creamy cheesecake filling creates a refreshing and indulgent treat that everyone enjoys. It's my go-to recipe for summer picnics and holiday parties.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- 8 ounces cream cheese
- 3.4 ounces instant cheesecake pudding mix (unprepared)
- 1 cup liquid French vanilla creamer
- 1 pound strawberries, cut into bite-size pieces
- 12 ounces blueberries
- ¼ cup lemon juice (approximately 1 large lemon)
- 4 large bananas, peeled and sliced
Directions
- In a medium bowl, I use an electric mixer to whip the cream cheese until smooth. It might bind up initially, but I continue mixing until it loosens up.
- I add the dry pudding mix to the cream cheese and continue beating until well combined.
- With the mixer on low speed, I slowly add the creamer, one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. This process prevents clumping and results in a smooth mixture. I then refrigerate the mixture while preparing the fruit.
- In a large bowl, I combine the lemon juice and sliced bananas, stirring to coat the bananas completely. I pour off any excess lemon juice, then add the strawberries and blueberries, gently stirring to combine.
- Finally, I fold the cheesecake mixture into the fruit until well combined. I serve the salad immediately or cover and refrigerate it until ready to serve.
Servings and Timing
This recipe yields approximately 16 servings. The preparation time is about 15 minutes, and since it's a no-bake dessert, there's no additional cooking time required.
Variations
- Fruit Substitutions: I sometimes use raspberries or blackberries in place of blueberries for a different flavor profile.
- Creamer Alternatives: If I don't have French vanilla creamer, I substitute it with 1 cup of heavy cream mixed with ¼ cup powdered sugar and 2 teaspoons of vanilla extract.
- Additional Toppings: For added texture and flavor, I sprinkle chopped nuts or mini marshmallows on top before serving.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since this is a cold dessert, there's no need for reheating. However, I find it's best enjoyed fresh, as the fruit can release juices over time, making the salad slightly watery.
FAQs
How can I prevent the bananas from browning?
I toss the sliced bananas in lemon juice, which helps slow down the oxidation process and keeps them looking fresh.
Can I make this salad ahead of time?
Yes, I often prepare the cheesecake mixture and fruit separately, storing them in the refrigerator. Just before serving, I combine them to ensure the best texture and freshness.
What if I can't find cheesecake pudding mix?
If cheesecake pudding mix isn't available, I use vanilla pudding mix as a substitute. While the flavor is slightly different, it still complements the fruit well.
Is it possible to use frozen fruit?
I prefer using fresh fruit, as frozen fruit can release excess moisture when thawed, potentially making the salad watery.
Can I add other fruits to this salad?
Absolutely! I sometimes include other fruits like kiwi or pineapple chunks for added variety and flavor.
Conclusion
This Red, White, and Blue Cheesecake Salad is a festive and delicious addition to any summer gathering. Its vibrant colors and creamy texture make it a crowd-pleaser that's both easy to prepare and delightful to eat. I love how versatile it is, allowing me to customize it with different fruits and flavors to suit any occasion.
Red, White, and Blue Cheesecake Salad
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 16 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
A festive and creamy no-bake dessert salad featuring strawberries, blueberries, and bananas in a cheesecake mixture, perfect for summer and patriotic celebrations.
Ingredients
- 8 ounces cream cheese
- 3.4 ounces instant cheesecake pudding mix (unprepared)
- 1 cup liquid French vanilla creamer
- 1 pound strawberries, cut into bite-size pieces
- 12 ounces blueberries
- ¼ cup lemon juice (approximately 1 large lemon)
- 4 large bananas, peeled and sliced
Instructions
- In a medium bowl, whip the cream cheese with an electric mixer until smooth.
- Add the dry pudding mix to the cream cheese and beat until well combined.
- With the mixer on low, slowly add the creamer one tablespoon at a time, mixing thoroughly to prevent clumping. Refrigerate the mixture.
- In a large bowl, combine lemon juice and sliced bananas, stirring to coat. Drain excess juice.
- Add strawberries and blueberries to the banana mixture and gently stir to combine.
- Fold the cheesecake mixture into the fruit until well combined. Serve immediately or refrigerate until ready to serve.
Notes
- Use raspberries or blackberries as a variation.
- Substitute French vanilla creamer with heavy cream, powdered sugar, and vanilla extract if needed.
- Top with nuts or mini marshmallows for added texture.
- Best enjoyed fresh to avoid excess moisture from fruit.
Nutrition
- Serving Size: 1/16 of recipe
- Calories: 160
- Sugar: 18g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg
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