Red White and Blue Cheesecake Salad
By
Donna Elick

Ingredients

8 ounces cream cheese
3.4 ounces instant cheesecake pudding mix, unprepared
1 cup liquid French vanilla creamer, *See Notes
1 pound strawberries, cut into bite-size pieces
12 ounces blueberries
1/4 cup lemon juice, ~1 large lemon
4 large bananas, peeled and sliced

Instructions

In a medium tall bowl, (I use my 8 cup measuring cup), using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up.
Add the dry pudding mix and continue beating until well combined.
With the mixer running on low speed, slowly add the creamer, 1 tablespoon at a time, to the cream cheese mixture. Be sure the creamer is completely combined before adding another tablespoon.
Repeat until all of the creamer has been added to the mixture and the mixture is completely smooth. Refrigerate while you prepare the fruit.
In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely; pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit.
Serve immediately, or cover and refrigerate until ready to serve.

Prep Time 15minutes mins
Total Time 15minutes mins

Red, White and Blue Cheesecake Salad comes together so easily, and is always a hit at picnics, potlucks and of course, Memorial Day and the 4th of July!

With fresh fruit and a lusciously creamy cheesecake filling, it’s the perfect dessert salad!

Recipe Tips

Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If the cream cheese and pudding mix get too thick, add in a splash of the cream to loosen it up. Then proceed with the recipe, minus the splash you already used.
If you are out of creamer you can substitute: 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.
Red, White and Blue Cheesecake Salad
Make Ahead Instructions for Red White and Blue Cheesecake Salad
To make the cheesecake salad ahead of time, prepare the cheesecake mixture and refrigerate in a bowl.

Then, combine all of the fruit in a separate large bowl. Cover both bowls and refrigerate.

Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit.

Donna’s Notes

If you are out of creamer you can substitute: 1 cup heavy cream, plus 1/4 cup powdered sugar and 2 teaspoons vanilla extract.
Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
If the cream cheese and pudding mixture becomes too thick, add in a splash of creamer to loosen it up. Then proceed with the recipe, minus the splash you already used.
To Make Salad Ahead
Prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!

Nutrition

Serving: 1 | Calories: 141cal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 138mg | Sugar: 13g | Fiber: 2g | Calcium: 37mg | Iron: 1mg
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Donna and Chad of the TSRI team
Welcome!
We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible.