Summer’s here, and you can almost hear the sizzle of barbecues and the laughter echoing under the sun-drenched sky. Picture this: a vibrant fruit salad, a burst of colors like fireworks on the Fourth of July, mingling flavors as the sweet juices meld together. It’s like capturing the essence of summer celebrations in a bowl—a refreshing symphony of red, white, and blue.
Steps
- In a medium-sized bowl, whip the cream cheese until smooth using an electric mixer. If it becomes too stiff, keep mixing until it loosens.
- Gradually incorporate the dry pudding mix into the cream cheese, continuing to beat until fully integrated.
- With the mixer on low, add the vanilla creamer to the cream cheese mixture one tablespoon at a time. Ensure each addition is fully mixed in before adding more.
- Once smooth, refrigerate the cheesecake mixture while preparing the fruit.
- In a large bowl, coat the banana slices with lemon juice to prevent browning. Discard any leftover lemon juice.
- Add the strawberries and blueberries to the bowl with the bananas and gently mix to combine.
- Carefully fold the chilled cheesecake mixture into the fruit until evenly combined.
- Serve immediately, or refrigerate until ready to serve.
Ingredients
- 8 ounces cream cheese
- 3.4 ounces instant cheesecake pudding mix (unprepared)
- 1 cup liquid French vanilla creamer (see note for substitutions)
- 1 pound strawberries, cut into bite-size pieces
- 12 ounces blueberries
- 1/4 cup lemon juice (approximately from 1 large lemon)
- 4 large bananas, peeled and sliced
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 2 teaspoons vanilla extract
FAQ
- Can I substitute the vanilla creamer in the cheesecake salad?
- Yes, if you’re out of creamer, you can use a combination of 1 cup heavy cream, 1/4 cup powdered sugar, and 2 teaspoons vanilla extract as a substitute.
- How can I prevent the cream cheese mixture from becoming clumpy?
- To avoid clumps, add the creamer to the cream cheese mixture gradually, one tablespoon at a time, ensuring each tablespoon is fully incorporated before adding the next.
- Can I make the Red White and Blue Cheesecake Salad ahead of time?
- Absolutely! Prepare the cheesecake mixture and refrigerate it separately from the fruit. Mix the fruits in another bowl and refrigerate. Before serving, combine the drained fruit with the cheesecake mixture.
- What should I do if the cream cheese and pudding mix become too thick?
- If the mixture gets too thick, add a small splash of creamer to loosen it up, then continue with the recipe, reducing the amount of creamer added later accordingly.
- What is the best way to serve the cheesecake salad?
- Serve the cheesecake salad immediately after combining the fruit and cheesecake mixture, or refrigerate it until you’re ready to serve.
Tips
- Gradually incorporate the creamer into the cream cheese mixture, adding just one tablespoon at a time. This prevents clumping and ensures a smooth consistency.
- If the cream cheese and pudding mix becomes too thick, gently stir in a small amount of creamer to loosen it, but remember to adjust the total amount of creamer used accordingly.
- When preparing ahead of time, store the cheesecake mixture and fruit separately in the refrigerator. Before serving, drain any excess liquid from the fruit, then combine it with the cheesecake filling.
Equipment
- Electric Mixer: Useful for whipping the cream cheese and mixing the ingredients smoothly.
- Large Mixing Bowl: To combine the fruit and the cheesecake filling.
- Medium Tall Bowl or Large Measuring Cup: Needed for mixing the cream cheese and pudding mixture.
- Citrus Juicer: Handy for extracting lemon juice efficiently.
