Red White Blue Cheesecake (Print Version)
Festive cheesecake-style fruit salad with strawberries, blueberries and whipped cream, chilled and garnished with mint.
# What You'll 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
# Directions:
01 - In a large mixing bowl, beat the cream cheese until smooth using an electric mixer or hand whisk.
02 - Add sour cream, granulated sugar, and vanilla extract to the cream cheese. Beat until the mixture is thoroughly combined and creamy.
03 - In a separate bowl, whip the heavy whipping cream until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture, ensuring a smooth and airy texture.
05 - Add strawberries, blueberries, and raspberries to the cheesecake mixture. Carefully fold to evenly distribute the fruit without breaking the berries.
06 - Cover and refrigerate the mixture for at least 30 minutes to allow flavors to meld and texture to set.
07 - Garnish with fresh mint leaves prior to serving, if desired.
# Expert Tips:
01 -
- The cheesecake base is so creamy and easy, it feels like you're getting away with something deliciously simple.
- You can swap in nearly any berry to match the market or the mood and it still feels festive and special.
02 -
- If you rush and don&apost whip the cream fully, the salad goes runny—a mistake I once paid for with sad, soupy leftovers.
- Chilling makes all the difference—the salad firms up and the fruit flavors blossom when given time.
03 -
- Always taste your berries before adding; one bad berry can sour a whole batch.
- For streak-free cream, fold don't stir when combining the whipped cream and cheese base.