Red, White and Blue Cheesecake Salad comes together so easy with fresh fruit and a rich and creamy cheesecake filling to create the most glorious fruit salad ever! Every bite is absolutely bursting with summer flavor and you are going to go nuts over this recipe!
I don't know about you, but I love my coffee so I always have creamer in the house.
I have found this to be an amazing convenient ingredient in cooking and baking sweets. So, of course when I started thinking about creamy fruit salad I thought of coffee creamer (but you can use cream too. See the recipe notes for instructions.
I absolutely love fresh fruit and I am completely hooked on fruit salad.
With summer right around the corner and fresh berries calling to me at the market, I could think of nothing more perfect than a berry banana fruit salad.
But, not just any fruit salad. A cheesecake salad.
Rich and creamy cheesecake filling made with cream cheese, pudding and my favorite creamer. The creamer lends a richness and creaminess to the cheesecake filling and the perfect touch of sweetness.
The filling is folded into fresh strawberries, blueberries and bananas to create the most amazing red, white and blue fruit salad you have ever eaten.
Memorial Day weekend is the official launch of summer, but I tell you I am way ahead of you.
I am stocking up on summer salad ideas and boy oh boy do we have a good selection to choose from.
Summer Berry Cheesecake Salad, Strawberry Banana Cheesecake Salad, and Hawaiian Cheesecake Salad are three of our favorites!!!
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Helpful Tips to make Red, White and Blue Cheesecake Salad:
- Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
- To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!
What you will need to make Red, White and Blue Cheesecake Salad:
Enjoy!
With love from our simple kitchen to yours.
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Hawaiian Cheesecake Salad
Strawberry Banana Cheesecake Salad
Peach Cobbler Cheesecake Salad
Pina Colada Cheesecake Salad
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Check out more of our favorite cheesecake salad recipes:
Summer Berry Cheesecake SaladHawaiian Cheesecake Salad
Strawberry Banana Cheesecake Salad
Peach Cobbler Cheesecake Salad
Pina Colada Cheesecake Salad
Want to see how you make this Red, White and Blue Cheesecake Salad? Watch the video!
Yield: 16
Red, White and Blue Cheesecake Salad
Red, White and Blue Cheesecake Salad comes together so easy with fresh fruit and a rich and creamy cheesecake filling to create the most glorious fruit salad ever! Every bite is absolutely bursting with summer flavor and you are going to go nuts over this recipe!
prep time: 15 MINScook time: total time: 15 mins
Ingredients
- 1 (8-ounce) package cream cheese
- 1 (3.4-ounce) package instant cheesecake pudding, unprepared
- 1 cup International Delight French Vanilla Creamer
- 1 pound strawberries, cut into bite-size pieces
- 2 (6-ounce) containers blueberries
- 4 large bananas, sliced
- juice of 1 lemon
Instructions
- 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. Beat until well combined.
- With the mixer on low, slowly add the creamer to the cream cheese mix. Add it about a tablespoon at a time and then mix until it becomes a smooth mixture and all of the creamer has combined into the cream cheese, repeat until all of the creamer has been added to the mixture. Whip until smooth. Refrigerate while you prepare the fruit.
- 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. Fold the cheesecake mixture into the fruit.
- Chill until ready to serve or serve immediately.
DONNA'S NOTES
- Do not pour all of the creamer into the cream cheese at once. It will get clumpy and no matter how long you beat it, it will stay that way. Trust me on this one.
- To make this ahead: prepare the cheesecake mixture and refrigerate in a bowl. Mix all of the fruit in a large bowl and refrigerate. Before serving, drain any excess liquid from the fruit and then fold the cheesecake filling into the fruit. Serve and enjoy!
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2017 The Slow Roasted Italian – All rights reserved.
Copyright ©2017 The Slow Roasted Italian – All rights reserved.
This looks so pretty and yummy!
ReplyDeleteYES I TRIED IT IT WAS SO DELICIOUS MY FAMILY LOVED IT
DeleteI wonder if it would work and be easier to whip the 1 cup of creamer with the dry pudding mix and then add it to the whipped up cream cheese? Perhaps that would also help avoid the possible lumps you mentioned? Just a thought.
ReplyDeleteMake sure your cream cheese is room temp..If it is taken out of the fridg and used cold it will have lumps that you cannt bet out...The softer the cream cheese the smoother the pudding..Hope this helps..
DeleteThis is what I did, and it worked perfectly in my stand mixer.
DeleteThis is what I did, and it worked perfectly.
DeleteI did exactly as recipe says and mine twice is clumpy so frustrated...this was for mother's day...epic fail!
DeleteI made this for a church function and yes by adding the liquid to the pudding first eliminated any clumping. Smooth and everyone loved it.
DeleteAfter comparing the similar recipes for the different cheesecake fruit salads, I notice this one is the only one that calls for the pudding mix.
ReplyDeleteDo you think the mixture with the pudding mix is better than the others that only use cream cheese and creamer?
Which blend do you recommend?
The odd thing here is the first time I looked at these recipes I didn't see the pudding for any of them and now they all say it...hmm
DeleteDefinitely with the pudding mix is the best,it's great in cakes to make them so moist
DeleteCan I use frozen fruit?
ReplyDeleteI just did this and the blue berries (frozen) made it turn purple :(
DeleteIt would be great for the 4th of July.
ReplyDeleteI wonder how nuts would work in this??J.S
ReplyDeleteI just made this and it is so delicious
ReplyDeleteDid you add the amount of fruit listed? I was wondering if it might need more fruit so it's not so sweet/saucy with the cream cheese mix...or does the heavier mix balance out with the amount of fruit listed?
DeleteI think it needs more fruit...i just used what it called for and it is a lot of cheesecake mixture with a little fruit...other than that it tastes amazing
Deletei Made it accordingly and the fruit were lost in the sauce. I added another package of blueberry's and 2 lbs of strawberry's total and it was better but still too much sauce. Next time I make it I am cutting the sauce in half.
DeleteI am diabetic and would love to make this. Any suggestions without the creamer ?
ReplyDeleteI would prefer to use half and half rather than the creamer and add vanilla.
ReplyDeleteIused 1/2 cup of each so it wasnt too sweet from Vanilla creamer. No lumps either.
DeleteWhat are calories for this recipe??
ReplyDeleteLooks yummy!!!
ReplyDeleteLooks yummy!!!!
ReplyDeleteJust curious - do you think this would work if you used regular cream, vanilla, and powdered sugar with the cream cheese instead of the pudding mix and creamer? Between those two ingredients that's a LOT of sugar and processed junk.
ReplyDeleteI make this with equal amounts of whipping cream and room temperature cream cheese. Beat them together with vanilla and sugar to taste. (As I'm on a low carb diet for my high cholesterol, I use a mixture of Erythritol and Stevia) Much easier and healthier!
DeleteI live in Canada & we do not hv cheesecake pudding mix so do U think it would be ok with vanilla pudding mix instead?
ReplyDeleteI bought jello no bake cheese cake mix in a box and they give you enough chessecake filling for about 3 full salads. I just judged by taste. turned out fine!
DeleteI couldn't find cheesecake puddding either (Cali here). I bought French Vanilla. Hoping for the best, we'll find out.
DeleteI am trying it that way this 4th. Did you try it? Was it good?
DeleteI'm guessing that would work if you added a little bit of vanilla extract.
DeleteThats how we made it
DeleteI used vanilla and it was ok!
DeleteWhat are the nutrition numbers in this
ReplyDeleteI made a sugar free version by changing the pudding mix and creamer to sugar free items. Tasted great.
ReplyDeleteLooks really good.
ReplyDeleteWhat can I substitute for bananas, I am deathly allergic!?
ReplyDeleteTanx,
A.D.
Apples would be great!
DeleteCould just omit the bananas, add more of the other fruits. But I think this would be great with some shredded coconut. :-)
DeleteCould just omit the bananas and use more of the other fruits. But I think shredded coconut would be great in it too. :-)
DeleteYou can use a variety of fruits. Any berries, cantaloupe, honeydew, pineapple, peaches, pears, apples ...
DeleteI am making it with strawberries, blueberries and mini Marshmellows because I am concerned the bannanas will turn brown
DeleteThe lemon juice prevents browning.
DeleteHow about kiwi, apples, grapes, pears,
Deletemy wife made this tonight and loved it
ReplyDeleteDo you think you could use skim milk instead of the creamer?
ReplyDeleteDo you think you could add pound cake pieces to this?
ReplyDeleteAbsolutely! I do everytime and it takes it up a huge notch! Goes further too and the yummiest parts are the piece of pound cake soaked in the pudding! I wouldn't make it without cubed PC! 😁
DeleteThey would get soggy! Try serving on top of a slice of the pound cake!
DeleteYes it's delicious with pound cake or angle food cake
Delete
DeleteYes it's delicious with pound cake or angle food cake
That's exactly what I was thinking! Perhaps sliced pieces then the fruit salad over top? Yummy!!
DeleteYes! My son added graham crackers, pound cake would be better.
DeleteI am thinking along the same lines. This might be good used to build a trifle.
DeleteMy cheesecake mix is suoer thick, like batter. I followed the directions. Any ideas?
ReplyDeleteMine turned out the same would like to know what went wrong
DeleteI just finished making this for a 4th of July gathering this afternoon. However, I did notice that if you use a hand held mixer, you'll need the help of one more person to either add the creamer & scrape the cream cheese mixture from the sides of the bowl, plus try to keep cream cheese mixture move too far up on the beaters. But looking forward to see how family likes it.
ReplyDeleteCan I fix it the night before?
ReplyDeleteI used French vanilla pudding bc I couldn't find cheesecake flavored, but mine did not pour out of bowl like in the video so I added 1/2 cup skim milk and it was perfect!! The cream cheese gave it plenty of cheesecake flavor.
ReplyDeleteI made it used strawberries,raspberries,BlackBerries and banana. It is amazing.The raspberry did turn my mix pink but I'm ok with it :)
ReplyDeleteMade the recipe this weekend exactly as described, it was all gobbled up! Next time I think I'll make a double batch.
ReplyDeleteI made this -- I couldn't find 3.4 ounce instant pudding, so used three 1 oz packages -- the mixture is very thick (like a cake batter) -- is this how it's supposed to be? Help!
ReplyDelete
Delete3.4 is the small pudding size. I have never seen a 1 oz. size of pudding. The sauce is definitely not
Supposed to be thick.
t
Cheesecake mixture came out extremely thick
ReplyDeleteI made this for the 4th of July today and threw in some raspberries with the rest of the fruit. I used cream and vanilla in place of the creamer. The minute I added the cream mixture to the fruit, it curdled. I assume it's from the lemon juice on the bananas. I don't know anything else in the salad that would cause that. If anyone else has an explanation, I would love to know so I can make it differently next time.
ReplyDeleteWhat happened is that the cream was cold and the whipped cream cheese was nice and warm from beating it. When you poured in the cream rechilled the cream cheese causing all of those thick lumps. Try adding the cream a tablespoon at a time while beating to prevent the lumps. Enjoy and let me know how it goes!
DeleteI made with frozen blueberries as our grocer was sold out of fresh. It turned purple but sure tasted delightful.
ReplyDeleteI made this with frozen blueberries as our grocer was sold out of fresh. It turned purple but still tasted delicious!
ReplyDeleteI have recently started Weight Watcher. This recipe looked so good so I thought I would use alternate ingredients. I used sugar free international delight French vanilla creamer, sugar free cheesecake pudding mix, and 1/3 less fat cream cheese. The entire bowl would be 41 points. If you split into 10 servings you have a 4 smart point dessert. It was yummy!!
ReplyDeleteJust made this. Delicious! I used Coffeemate French Vanilla Creamer because it is what I had on hand. Had to use way more than what is in the recipe and doubled the strawberries. I would rather put this on pound cake than put the cake in it because the cake will be mush. I think instant vanilla pudding mix would be just as delicious. Also could add a bit of vanilla as well. Very adaptable.
ReplyDeleteCannot wait to sample then devour this dish... 😉😜😋😀
ReplyDeleteDo not I repeat do not. Use frozen fruit.. the blue berries turn the whole thing purple but it still tastes okay after the fruits thaw
ReplyDeleteI want some
ReplyDeleteApprox how many servings as prepared
ReplyDeleteHi! It is about 16 servings. Enjoy and let us know how it goes!
DeleteI can't use the creamer. What can I substitute for the creamer?
ReplyDelete