Red, White, and Blue Cheesecake Salad
A delightful fusion of creamy cheesecake and refreshing summer fruits, perfect for festive gatherings.
Ingredients
For the cheesecake base
- 8 oz cream cheese, softened Make sure it's at room temperature.
- 1/2 cup powdered sugar Adjust sweetness to taste.
- 1 tsp vanilla extract
- 1 cup whipped topping
For the fruit layer
- 2 cups strawberries, sliced Slice just before assembling.
- 2 cups blueberries
- 2 cups bananas, sliced Can swap for peaches or nectarines.
- 1/4 cup graham cracker crumbs Optional for garnish.
Instructions
Preparation
- In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth and creamy.
- Gently fold in the whipped topping until well combined. Be careful not to overmix.
- In a serving bowl, layer the strawberries, blueberries, and sliced bananas.
- Spoon the cheesecake mixture over the fruit layer, spreading it out evenly.
- If desired, sprinkle graham cracker crumbs on top.
- Chill in the refrigerator for at least 30 minutes before serving.
Notes
Store leftovers in an airtight container in the refrigerator. Best enjoyed within a couple of days. Add fresh fruit on top if it looks bare after a day or two. This salad doesn’t freeze well.