Red White and Blue Cheesecake



• 8 ounces cream cheese

• 3.4 ounces instant cheesecake pudding mix, unprepared

• 1 cup liquid French vanilla creamer

• 1 pound strawberries, cut into bite-size pieces

• 12 ounces blueberries

• ¼ cup lemon juice (approximately 1 large lemon)

• 4 large bananas, peeled and sliced



1. Whip the cream cheese in a medium tall bowl using an electric mixer until smooth and creamy.

2. Add the dry pudding mix to the cream cheese and continue beating until the mixture is well combined and smooth.

3. With the mixer running 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 of the creamer has been added and the mixture is smooth and creamy. Refrigerate the cheesecake mixture while preparing the fruit.

4. In a large bowl, combine the lemon juice and sliced bananas, stirring gently to coat the bananas and prevent them from browning. Pour off any excess lemon juice.

5. Add the strawberries and blueberries to the bowl with the bananas, gently stirring to combine the fruits.

6. Retrieve the chilled cheesecake mixture from the refrigerator and fold it into the fruit mixture until evenly distributed, ensuring that each fruit is coated in the creamy cheesecake goodness.

7. Serve the Red White and Blue Cheesecake Salad immediately for optimal freshness, or cover and refrigerate until ready to serve.

Nutritional Information:

• Prep Time: 15 minutes

• Cooking Time: 0 minutes

• Total Time: 15 minutes

• Servings: 16

• Calories may vary based on specific brands and ingredient substitutions.

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