Red White and Blue Cheesecake Salad has fresh fruit and rich, creamy cheesecake filling. A patriotic July 4th fruit salad recipe!
Equipment
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mixing bowl
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electric hand mixer
Ingredients
- 8 ounces cream cheese
- 3.4 ounces instant cheesecake pudding mix, unprepared
- 1 cup liquid French vanilla creamer, *See Notes
- 1 pound strawberries, cut into bite-size pieces
- 12 ounces blueberries
- 1/4 cup lemon juice, ~1 large lemon
- 4 large bananas, peeled and sliced
Instructions
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In a medium tall bowl, (I use my 8 cup measuring cup), 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 and continue beating until well combined.
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With the mixer running on low speed, slowly add the creamer, 1 tablespoon at a time, to the cream cheese mixture. Be sure the creamer is completely combined before adding another tablespoon.
Repeat until all of the creamer has been added to the mixture and the mixture is completely smooth. Refrigerate while you prepare the fruit.
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In a large bowl, combine lemon juice and bananas. Stir to coat bananas completely; pour off any excess lemon juice. Add strawberries and blueberries. Gently stir to combine. Fold the cheesecake mixture into the fruit.
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Serve immediately, or cover and refrigerate until ready to serve.
