Red White and Blue Cheesecake Salad
Servings 6 cups
This red, white, and blue cheesecake salad is a creamy, fruit-filled 4th of July treat and is easy to make traditional or keto.
Ingredients
- 8 ounces (225 grams) cream cheese room temperature
- 1 1/4 cups (150 grams) powdered sugar or up to 1 1/4 cups (150 grams) powdered Lakanto for keto, see notes
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 cup (240 ml) heavy cream cold, see notes
- 1 pound (2 3/4 cups or 455 grams) fresh strawberries cut into bite-sized pieces
- 12 ounces (2 1/3 cups or 340 grams) fresh blueberries
- 6 ounces (1 1/4 cups or 170 grams) fresh blackberries
Instructions
- Place your hand mixer beaters and bowl in the fridge for 1 hour before making the frosting.
- Also rinse and lay the berries out on paper towels so that they’ll dry. Place some paper towels on top, as well, to really soak up any water. This will prevent the cheesecake mixture from getting runny.
- In a large mixing bowl using an electric hand mixer at medium power, beat the cream cheese, sugar, vanilla and salt until totally combined.8 ounces (225 grams) cream cheese, 1 1/4 cups (150 grams) powdered sugar, 1 teaspoon vanilla extract, 1/8 teaspoon salt
- While still mixing, now on low, gradually add the heavy cream.1 cup (240 ml) heavy cream
- Once it’s well incorporated, turn the speed to high and beat until stiff peaks form - about 3 to 5 minutes.
- Reserve 1/2 cup strawberries, 1/3 cup blueberries, and 1/4 cup blackberries for the top.1 pound (2 3/4 cups or 455 grams) fresh strawberries, 12 ounces (2 1/3 cups or 340 grams) fresh blueberries, 6 ounces (1 1/4 cups or 170 grams) fresh blackberries
- Very gently fold the remaining berries into the cheesecake mixture.
- Transfer to a serving bowl and top with the reserved berries. Serve immediately.
- You can make the cheesecake filling up to 3 days in advance. Keep it refrigerated in an airtight container. Then prepare the berries the day of serving and stir them into the cheesecake filling just before serving. The salad will keep for a few hours at room temperature.
Notes
- For the keto version, start off with 3/4 cup (90 grams) powdered Lakanto, taste and add up to a total of 1 1/4 cups. I use the full amount, but not everyone will want it that sweet.
- See post if you need to use whipping cream instead of heavy cream.
- The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.
Nutrition
Serving: 1cupCalories: 435kcalCarbohydrates: 45gProtein: 5gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 83mgSodium: 180mgPotassium: 294mgFiber: 4gSugar: 38gVitamin A: 1191IUVitamin C: 56mgCalcium: 87mgIron: 1mgNet Carbs: 41
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