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
1/2 cup powdered sugar
1 tablespoon vanilla extract
1 container (8 oz) whipped topping
1 cup heavy cream
2 cups strawberries, hulled and sliced
1 1/2 cups blueberries
1/2 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: 1/6 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
