Description
Red White and Blue Cheesecake Salad is the ultimate no-bake summer dessert—creamy, fruity, and festive with strawberries, blueberries, and bananas tossed in a silky cheesecake mixture. Perfect for the 4th of July, summer BBQs, or potlucks. Quick to make, crowd-pleasing, and best served chilled! A true celebration in every bite.
Ingredients
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1 lb fresh strawberries, hulled and sliced
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12 oz fresh blueberries
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4 large bananas, sliced
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1 tbsp fresh lemon juice (to prevent browning)
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1 (8 oz) block cream cheese, softened
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1 (3.4 oz) box instant cheesecake pudding mix (dry)
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1/3 cup sweetened French vanilla creamer (such as International Delight)
Instructions
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Prepare the cheesecake base: In a large bowl, beat the softened cream cheese until smooth and fluffy.
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Add pudding mix and creamer: Slowly beat in the dry cheesecake pudding mix and creamer until completely smooth and combined. Set aside.
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Prep the fruit: In a separate large bowl, combine the sliced strawberries and blueberries. Toss the banana slices with lemon juice, then gently add them to the berry mixture.
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Combine: Gently fold the cheesecake mixture into the fruit using a rubber spatula. Stir just until everything is evenly coated—avoid overmixing.
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Chill and serve: Cover and refrigerate for at least 1 hour. Serve cold and enjoy within the same day for best results.
Notes
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For the best texture, use firm, ripe bananas and make the salad the day you plan to serve it.
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You can substitute the creamer with any sweetened vanilla creamer, or even whole milk with a splash of vanilla extract in a pinch.
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To save time, prep the cheesecake mixture and fruit separately, then combine right before serving.
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Want to get creative? Try folding in raspberries, mini marshmallows, or a handful of crushed graham crackers for an extra treat!