Red White Blue Cheesecake Salad (Print Version)
# Ingredients:
→ Cheesecake Base
01 -
8 ounces cream cheese, softened
02 -
3.4 ounces instant cheesecake pudding mix (unprepared)
03 -
1 cup liquid French vanilla creamer
→ Fruit Mixture
04 -
1 pound strawberries, hulled and cut into bite-size pieces
05 -
12 ounces fresh blueberries
06 -
1/4 cup freshly squeezed lemon juice, from approximately 1 large lemon
07 -
4 large bananas, peeled and sliced
# Instructions:
01 -
In a medium bowl, use an electric hand mixer to beat the cream cheese until smooth. Scrape down the sides as needed to ensure even consistency.
02 -
Add the dry instant cheesecake pudding mix to the cream cheese and continue mixing until well combined.
03 -
With the mixer on low speed, slowly pour in the French vanilla creamer one tablespoon at a time, ensuring each addition is fully incorporated before adding the next. Continue until all creamer is added and mixture is completely smooth. Refrigerate the mixture while preparing fruit.
04 -
In a large bowl, toss sliced bananas with lemon juice to coat evenly, then drain excess lemon juice. Add strawberries and blueberries, gently mixing to combine.
05 -
Gently fold the chilled cheesecake mixture into the fruit until evenly coated.
06 -
Serve immediately, or cover and refrigerate until ready to serve. Stir gently before serving if made ahead.
# Notes:
01 -
Prepare the cheesecake mixture and fruit mixtures separately in advance; combine just before serving to prevent excess liquid.
02 -
If the cheesecake mixture becomes too thick, add a small amount of creamer to adjust consistency.
03 -
Do not add all the creamer at once, as this may result in a clumpy texture.
04 -
If out of creamer, substitute with 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract.