Red White and Blue Cheesecake Salad with bananas

Red, White and Blue Cheesecake Salad is a wonderful patriotic dessert full of blueberries, raspberries, strawberries, and marshmallows all coated in a creamy and rich cheesecake filling. This fruit filled dessert salad is so sweet and refreshing. It’s an easy make-ahead recipe for summer potlucks and picnics.

Table of Contents

• How To Make
• Tips For Making Red, White & Blue Cheesecake Salad
• More Patriotic Recipes
• Red, White & Blue Cheesecake Salad

Only a handful of ingredients and about 10 minutes of time are needed to make this Red, White & Blue Cheesecake Salad.

How To Make

First you’ll soften 8 ounces of cream cheese. To do so, let it sit at room temperature for about an hour. If the cream cheese is too cold, you’ll have a really hard time getting it smooth and creamy.

Next you’ll use a hand-held mixer to beat the cream cheese until smooth and then beat 1/2 cup of granulated sugar into it.

Next fold in or mix in an 8-ounce container of Cool Whip that has been thawed.

Finally you’ll gently fold in the marshmallows and fruit and then refrigerate it to get it nice and chilled.

Red, White, and Blue Cheesecake Salad makes such a refreshing treat on a hot summer day.

Tips For Making Red, White & Blue Cheesecake Salad

• Banana slices can be used instead of marshmallows or in addition to.
• You can use all raspberries or all strawberries.
• Reduced-fat cream cheese can be used to cut down on the fat. Splenda and sugar-free Cool Whip can be used to cut down on sugar.
• Try adding a teaspoon of vanilla extract or 1/4 teaspoon of almond extract for extra flavor.
• A half a cup of sweetened shredded coconut makes a great addition.

More Patriotic Recipes

• Brownie Flag
• Red, White and Blue Fruit Salad
• Red, White and Blue Cheesecake Strawberries
• 4th of July Fruit Kabobs

Red, White & Blue Cheesecake Salad

Red, White and Blue Cheesecake Salad is a wonderful patriotic dessert full of blueberries, raspberries, strawberries, and marshmallows all coated in a creamy and rich cheesecake filling. This fruit filled dessert salad is so sweet and refreshing.

PREP: 10 mins

COOK: 0 mins

SERVINGS: 10

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Ingredients

• ▢8 ounces cream cheese, softened
• ▢1/2 cup granulated sugar
• ▢1 (8-ounce) container Cool Whip, thawed
• ▢1 cup mini marshmallows
• ▢1 1/2 cups blueberries
• ▢1 cup raspberries
• ▢2 cups sliced strawberries

Instructions

• Use a hand-held mixer to beat cream cheese until smooth and creamy. Add sugar and beat until mixed well.

  When I was a kid, nearly every picnic or outdoor family barbeque had an oddly shaped ring of fruit salad glob with chunks of Jell-o, marshmellows, and unidentified specs of color. Needless to say, I never so much as touched one, let alone ate any. However, as an adult, I was at a party and found a dish appetizing enough to attempt another fruit and cream salad. Here’s what all those other gelatinous fruit salads were missing—cheesecake! It’s simple and easy, and trust me this is no fruit salad from the 1980s, and if you’ve got a jello-o mold hanging around you can use it for chips and dip!

  Ingredients:

  • 1 – 8-ounce package cream cheese
  • 1 – 3.4-ounce package instant cheesecake pudding, unprepared
  • 1 cup heavy cream
  • 1/4 cup powdered sugar
  • 2 tsp. Vanilla extract
  • 1 pound strawberries, cut into bite-size pieces
  • 2 containers blueberries
  • 4 large bananas, sliced
  • juice of 1 lemon

  Directions:

  1.  In a medium bowl, using an electric mixer, whip cream cheese until it becomes smooth. It may bind up in the beaters, but continue as is and it will loosen up. Add the dry pudding mix. Beat until well combined.
  2. With the mixer on low, slowly add the heavy cream, powdered sugar, and vanilla extract to the cream cheese mix. Add it gradually and then mix until it becomes a smooth mixture. Refrigerate while you prepare the fruit.
  3. In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely and pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine.