Go Back

Red, White and Blue Cheesecake Salad

Red, white and blue cheesecake salad is a no-bake dessert that folds fluffy cheesecake cream through fresh strawberries, blueberries, and mini marshmallows. Chilled until set, it makes an easy patriotic fruit salad with a creamy, spoonable texture.
Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340

Ingredients
  

Cheesecake cream
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping (Cool Whip) thawed
Fruit and mix-ins
  • 2 cup fresh strawberries hulled and quartered
  • 2 cup fresh blueberries
  • 1 cup mini marshmallows
  • 1 cup fresh raspberries optional for extra red

Method
 

Make the cheesecake cream
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, scraping the bowl as needed for an even texture (no heat).
  2. Fold in the thawed whipped topping gently until fully incorporated and no streaks remain, keeping the mixture airy.
Fold in fruit and mix-ins
  1. Add the strawberries, blueberries, raspberries if using, and mini marshmallows, then fold carefully just until combined to avoid mashing the fruit (no more than a few gentle turns).
  2. Taste the cheesecake salad and add a touch more powdered sugar if needed for sweetness balance.
Chill and serve
  1. Cover and refrigerate for at least 1 hour to help the salad set and thicken slightly (keep cold, around 40°F/4°C).
  2. After chilling, give the mixture a gentle stir and transfer it to a serving bowl for serving.

Notes

Pro tip: fold the fruit in last and use gentle strokes so the berries stay plump. Store covered in the refrigerator for up to 3 days; stir again before serving since the juices can settle. Freezing is not recommended because fresh berries and marshmallows can soften and weep after thawing. For a lighter option, use low-fat cream cheese and reduced-fat whipped topping (texture may be slightly less rich).