Red White and Blue Cheesecake Salad Recipe
Bursting with berries this Red White and Blue Cheesecake Salad is the perfect patriotic sweet and chilled side for summer. With a creamy whipped very berry cheesecake flavor mixed with fresh strawberries, blueberries, and bananas everyone will go back for seconds.
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 Servings
Calories: 264kcal
Handheld Mixer
Rubber Spatula
Large Mixing Bowl
Sharp Kitchen Knife
- 8 ounces Cream Cheese room temperature
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Salt
- 2 cups Powdered Sugar
- 16 ounces Cool Whip thawed
- 2 lbs Strawberries quartered
- 1 pint Blueberries
- 2 Bananas sliced
Place the cream cheese, vanilla, and salt into a large mixing bowl and beat using a handheld mixture until smooth.
Set the mixer to the lowest setting and add the powdered sugar to the bowl. Continue to mix until all the sugar is incorporated and the texture is creamy.
Using a rubber spatula fold the Cool Whip into the cream cheese mixture until fully incorporated.
If serving right away fold the strawberries and blueberries into the mixture then carefully add the bananas and continue to fold them in.
- Sift the powdered sugar into the filling mixture. To make sure your cheesecake salad remains smooth sift the powdered sugar instead of just mixing it in.
- Make ahead instructions - If you'd like to make this red white and blue cheesecake salad ahead of time follow the recipe as directed and leave the bananas (the white part) out. Slice them and then stir them in just before you plan on serving.
- Use a handheld mixer. A handheld mixer works best for beating the cream cheese base together, plus you won't have to move it from the electric mixer bowl to another one.
- Allow your ingredients to be at room temperature. To avoid lumps in the cheesecake filling allow the cream cheese and Cool Whip to be at room temperature before mixing them in.
Storage Information
To store this salad keep it in an air-tight container in the fridge. The fruit juices may start to seep to the bottom of the dish, but you can use a rubber spatula to stir them back into the cheesecake mixture. It will last for 3 to 4 days in the fridge.
If you plan on bringing this recipe to an event then it can sit out for 2 hours.
Serving: 1Serving | Calories: 264kcal | Carbohydrates: 46g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 114mg | Potassium: 284mg | Fiber: 3g | Sugar: 36g | Vitamin A: 363IU | Vitamin C: 50mg | Calcium: 75mg | Iron: 1mg