Red, White & Blue Cheesecake Salad
A delightful, creamy cheesecake salad layered with fresh strawberries and blueberries, perfect for summer gatherings and holiday celebrations.
Ingredients
For the cheesecake mixture
- 1 package (8 oz) cream cheese, softened Make sure it's at room temperature for smooth blending.
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping Consider substituting with Greek yogurt for a lighter version.
For the layers
- 2 cups strawberries, sliced Can substitute with raspberries or peaches if out of season.
- 2 cups blueberries
- optional graham cracker crumbs For topping, adds a crunchy texture.
Instructions
Preparation
- In a large bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy.
- Gently fold in the whipped topping until well combined and fluffy.
- In a serving dish, layer half of the sliced strawberries and blueberries at the bottom.
- Spoon half of the cream cheese mixture over the berries, then add another layer of strawberries and blueberries.
- Repeat layering with the remaining ingredients.
- If desired, sprinkle graham cracker crumbs on top.
- Chill in the refrigerator for at least 1 hour before serving.
Notes
This salad can be served in individual glass cups or in a large bowl. It pairs well with vanilla ice cream or sponge cake. Best consumed fresh, store leftovers in an airtight container for up to 3-5 days.