Red White Blue Cheesecake (Printable Version)
Creamy cheesecake filling folded with fresh strawberries, blueberries, and bananas for a colorful, refreshing dessert.
# Ingredients Required:
→ Dairy and Mix-Ins
01 -
8 ounces cream cheese
02 -
3.4 ounces instant cheesecake pudding mix, unprepared
03 -
1 cup liquid French vanilla creamer
→ Fruit
04 -
1 pound strawberries, cut into bite-size pieces
05 -
12 ounces blueberries
06 -
1/4 cup lemon juice (approximately one large lemon)
07 -
4 large bananas, peeled and sliced
# Guide to Cooking:
01 -
In a medium tall bowl, use an electric mixer to whip the cream cheese until smooth. Although the mixture may bind around the beaters initially, continue mixing until it loosens up.
02 -
Add the dry cheesecake pudding mix to the whipped cream cheese and beat until fully combined.
03 -
With the mixer on low speed, gradually add the French vanilla creamer one tablespoon at a time, ensuring each addition is fully incorporated before adding more. Continue until all creamer is blended and the mixture is smooth. Refrigerate while preparing the fruit.
04 -
Combine lemon juice and sliced bananas in a large bowl to coat the bananas. Pour off any excess lemon juice. Add strawberries and blueberries, then gently stir to combine.
05 -
Fold the cheesecake filling into the fruit mixture carefully to preserve fruit integrity.
06 -
Serve immediately or cover and refrigerate until ready to serve.
# Extra Suggestions:
01 -
To make ahead, prepare the cheesecake mixture and refrigerate separately. Mix and refrigerate the fruit in another bowl. Before serving, drain excess liquid from the fruit and fold in the cheesecake filling.
02 -
If cream cheese mixture becomes too thick, add a splash of creamer to loosen before continuing.
03 -
Avoid adding all creamer at once to prevent clumping.
04 -
As an alternative to creamer, use 1 cup heavy cream combined with 1/4 cup powdered sugar and 2 teaspoons vanilla extract.