This festive Red White and Blue Cheesecake Salad is the perfect dish for any patriotic celebration. With a creamy cheesecake filling and a delightful mix of fresh strawberries, blueberries, and mini marshmallows, this dessert is both vibrant and indulgent. It’s the ideal way to celebrate summer, holidays, or any special event while enjoying a sweet, refreshing treat.
Ingredients
1 package (8 oz) cream cheese, softened
½ cup powdered sugar
1 tablespoon vanilla extract
1 container (8 oz) whipped topping
1 cup heavy cream
2 cups strawberries, hulled and sliced
1 ½ cups blueberries
½ cup mini marshmallows
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a medium mixing bowl, I beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
In a separate bowl, I whip the heavy cream until stiff peaks form.
Gently, I fold the whipped cream into the cream cheese mixture until it’s fully combined.
I stir in the whipped topping until smooth and the mixture is well-incorporated.
In a large bowl, I layer the strawberries, blueberries, and mini marshmallows.
I pour the cheesecake mixture over the fruit and gently fold it all together.
I refrigerate the salad for at least 1 hour before serving, allowing the flavors to meld together.
Once chilled, I serve and enjoy!
Servings and Timing
Servings: 6
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 1 hour 15 minutes
Variations
Add Other Fruits: I love to add raspberries or blackberries for a more varied fruit mix. You can also try peaches or kiwi for a different twist.
Make it Lighter: I can swap out the heavy cream for a lighter version of whipped topping to reduce the calorie count.
Add Crunch: If I want a bit of crunch, I can add some crushed graham crackers or even a sprinkle of toasted coconut.
Storage/Reheating
This cheesecake salad can be stored in an airtight container in the fridge for up to 2 days. It’s best served chilled, so just keep it in the refrigerator until you're ready to enjoy. No need to reheat – it’s perfect straight from the fridge.
FAQs
Can I make this dessert ahead of time?
Yes! I recommend making this cheesecake salad a day ahead of your event. It allows the flavors to meld together even better and saves you time on the day of the celebration.
Can I use frozen fruit?
I prefer using fresh strawberries and blueberries for the best texture and flavor, but frozen fruit can work in a pinch. Just make sure to thaw and drain them before mixing to avoid excess moisture in the salad.
Can I substitute the cream cheese with something else?
If I want to make a dairy-free version, I can substitute the cream cheese with a plant-based cream cheese alternative. The texture may vary slightly, but it will still be delicious.
How can I make this dessert even sweeter?
If I like a sweeter treat, I can add a bit more powdered sugar to the cheesecake mixture or drizzle a little honey or maple syrup over the fruit before mixing everything together.
Can I add nuts to this recipe?
Yes! If I enjoy a nutty crunch, adding some chopped almonds or pecans to the salad could be a great addition. Just sprinkle them on top before serving to keep their texture intact.
Conclusion
This Red, White, and Blue Cheesecake Salad is an incredibly simple yet delicious dessert that is perfect for any patriotic celebration or summer gathering. With its fresh fruit, creamy cheesecake filling, and delightful crunch from mini marshmallows, it’s a crowd favorite that always impresses. I love how easy it is to make, and it’s a guaranteed hit every time I serve it!
Recipe:
Red White and Blue Cheesecake Salad
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This festive cheesecake salad is the perfect dish for any patriotic celebration, featuring a creamy cheesecake filling paired with fresh strawberries, blueberries, and mini marshmallows for a vibrant and indulgent treat.
Ingredients
1 package (8 oz) cream cheese, softened
½ cup powdered sugar
1 tablespoon vanilla extract
1 container (8 oz) whipped topping
1 cup heavy cream
2 cups strawberries, hulled and sliced
1 ½ cups blueberries
½ cup mini marshmallows
Instructions
- In a medium mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until it’s fully combined.
- Stir in the whipped topping until smooth and the mixture is well-incorporated.
- In a large bowl, layer the strawberries, blueberries, and mini marshmallows.
- Pour the cheesecake mixture over the fruit and gently fold it all together.
- Refrigerate the salad for at least 1 hour before serving, allowing the flavors to meld together.
- Once chilled, serve and enjoy!
Notes
For a variation, try adding raspberries or blackberries for a different fruit mix.
If you'd like a lighter version, swap out the heavy cream for a lighter whipped topping.
For a crunchy twist, try adding crushed graham crackers or toasted coconut.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: ⅙ of the recipe
- Calories: 300
- Sugar: 25g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg
