Red White Blue Fresh Berry Cheesecake Salad is perfect for summer potlucks and picnics. Festive for 4th of July, Memorial Day and Labor day gatherings.
Jump to Section
Red White Blue Fresh Berry Cheesecake Salad
Red, White & Blue Fresh Berry Cheesecake Salad
Fresh fruit is natures candy and keeps a body happy. I especially love fresh blueberries and look forward to blueberry season every year.
I also love cheesecake, so after being inspired by the filling in my favorite New York Cheesecake recipe with fresh berries, I thought about making a Red White Blue Fresh Berry Cheesecake Salad
It’s a salad, so it’s supposed to be healthy, right? Okay, that is stretching it a bit.
The colors are great and this dessert is perfect for the 4th of July, Memorial Day, Labor Day and other gatherings.
Cast of Ingredients for Red, White & Blue Fresh Berry Cheesecake Salad
Feel free to use your favorite berries. I used a pound of strawberries and about a pound and a quarter of blueberries, blackberries and raspberries.
How to Slice Vanilla Bean and Reveal Caviar
Take a small knife and make a slit from one end of the Vanilla Bean to the other end, making sure not to cut all the way through. Take the back of your knife and start at one end and scrape the caviar out of the bean.
Mix all cheesecake ingredients, except for the zest until nicely whipped. Then fold in the zests.
Mix all cheesecake ingredients into a large bowl and whip with a hand held mixer or a Food Processor.
Mix until very well combined. Add the zests and fold into cheese mixture.
The cheesecake mixture should be nice and soft. Don’t mix in the berries until right before you are ready to serve.
The berries are delicate and will start to break down over a long period of time and you will have a bowl of mush.
Carefully fold the berries into the cheesecake mixture and serve in a large glass bowl, or in individual servings.
Top this Red White Blue Fresh Berry Cheesecake Salad Perfect Homemade Whiped Cream and a Cherry, if desired.
For another delicious summer salad, try my Creamy Grapes Salad.
Kitchen Equipment and Essentials
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Simply Gourmet (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- di Oro Living Silicone Spatulas Set
- Porcelain & Bamboo Salt Box with Spoon
- My FANTASTIC Teak Cutting & Charcuterie Board
- Microplane Stainless Steel Zester
- 3.5 Quart Stainless Steel Mixing Bowl
- Cuisinart Electric Hand Mixer or
- Cuisinart Large Food Processor
- Vanilla Bean
- Bormioli Rocco Viva Salad Bowl
- Madagascar Vanilla Beans
- Pyrex Glass Bowl w/ Lid
Caring is sharing! If you would like to support This Old Gal, please share this recipe on Social Media, so that I can continue to bring you more wonderful recipes!
Here is the handy printable recipe:
Red White Blue Fresh Berry Cheesecake Salad
Ingredients
- 16 oz Strawberries washed
- 20 oz Fresh Blueberries. Raspberries and/or Blackberries washed
- 8 oz Cream Cheese
- 8 ounces Sour Cream
- 1/4 cup White Sugar
- 1/2 teaspoon Pure Vanilla Extract
- 1 teaspoon Fresh Lemon Juice
- 1/2 teaspoon Lemon Peel grated
- 1/2 teaspoon Orange Peel grated
Instructions
- Wash berries and set aside.
- In a medium mixing bowl, add cream cheese, sour cream, sugar, vanilla and lemon juice.
- Using a hand beater or food processor, whip well.
- Add in peels and mix to combine.
- Top with whipping cream and a cherry, if desired.
Notes
Nutrition
PIN this Red White Blue Fresh Berry Cheesecake Salad!
Red White Blue Fresh Berry Cheesecake Salad
This looks delicious and OH SO EASY to convert to low-carb for my diabetic family.
Question: Have you ever frozen it and sliced to serve it that way? My grandma had some sort of creamy fruit frozen recipe from the “olden days” and I have kept her aluminum ice tray for years hoping to figure out how to make it. This recipe might be it?!
I have not tried that, but I bet it would be delicious. Jill
I love your easy to make recipe, Jill. Thank you for sharing!
Thanks, Charm. Jill
This sounds refreshing. I would like to know about how long this holds up once the fruit is in the sauce. I am sure it will be delicious.
If frozen, a couple of months. If kept in refrigerator just a few days. Jill
The recipe ingredients say heavy cream but the directions read sour cream. Which is it?
Lisa, sour cream. So sorry for the error. Jill