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Red, White and Blue Cheesecake Salad

Red, White and Blue Cheesecake Salad is a no-bake dessert salad with a smooth, fluffy cream cheese base folded with whipped topping and bright berries. Chill it for an hour so the cheesecake cream sets, then serve as a patriotic fruit salad with strawberries, blueberries, and mini marshmallows.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 430
Ingredients Method Notes

Ingredients
  

Cheesecake cream and fruit mix
  • 8 oz cream cheese Softened to room temperature.
  • 0.5 cup powdered sugar For sweetness and a smooth texture.
  • 1 tsp vanilla extract Adds warm flavor to the cheesecake base.
  • 8 oz whipped topping (Cool Whip) Thawed for easy folding.
  • 2 cup fresh strawberries Hulled and quartered; fold gently to prevent mashing.
  • 2 cup fresh blueberries Fold in last to keep berries intact.
  • 1 cup mini marshmallows Fold in carefully for even distribution.
  • 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 sides as needed for an even texture.
  2. Fold in the whipped topping gently until fully incorporated and no streaks remain.
Fold in the fruit and marshmallows
  1. Add the strawberries, blueberries, raspberries (if using), and mini marshmallows and fold carefully to avoid mashing the fruit.
  2. Taste the mixture and add a touch more powdered sugar if needed for sweetness.
Chill and serve
  1. Cover and refrigerate for at least 1 hour to firm the cheesecake cream as a no-bake dessert salad.
  2. After chilling, give a gentle stir and transfer to a serving bowl, using the creamy, berry-speckled surface as your cue it’s ready to serve.

Notes

Pro tip: Fold the berries in right at the end so they stay plump and don’t bleed color into the cream. Store covered in the refrigerator for up to 3 days; give a gentle stir before serving again. Freezing isn’t recommended because berries and marshmallows can lose texture. For a lighter option, use light whipped topping in the cheesecake cream (texture will be slightly softer).