Red White Blue Cheesecake (Printable Version)
Creamy patriotic cheesecake salad with strawberries, blueberries and raspberries, chilled and garnished with mint.
# What You Need:
→ Cheesecake Base
01 - 8 ounces cream cheese, softened
02 - 1/4 cup sour cream
03 - 1/2 cup granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1/2 cup heavy whipping cream
→ Fruit
06 - 1 1/2 cups strawberries, hulled and quartered
07 - 1 cup blueberries
08 - 1 cup raspberries
→ Optional Garnishes
09 - Fresh mint leaves
# How to Make It:
01 - Beat cream cheese in a large mixing bowl using an electric mixer until completely smooth.
02 - Add sour cream, granulated sugar, and vanilla extract. Continue beating until fully combined and creamy.
03 - In a separate bowl, whip the heavy cream until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture until the mixture is light and consistent.
05 - Add strawberries, blueberries, and raspberries to the cheesecake base. Carefully fold to evenly incorporate the fruit without crushing.
06 - Cover and refrigerate for a minimum of 30 minutes to allow flavors to meld and salad to set.
07 - Garnish with fresh mint leaves just before serving, if desired.
# Expert Tips:
01 -
- You can pull it together in minutes and it still tastes like you spent all afternoon on it.
- The cheesecake base is dreamy and pairs perfectly with the berries—this combo knocked out every other fruit salad at our last block party.
02 -
- If you rush the chill time, the salad can go a bit runny—the wait is worth it.
- Folding the whipped cream instead of stirring keeps it extra airy; the first time I overmixed, it lost its signature fluff.
03 -
- Let the cream cheese truly soften; it&aposs impossible to get the base smooth otherwise.
- Reserve a handful of the best-looking berries for topping right before serving—they stay picture-perfect.