Go Back

Red, White and Blue Cheesecake Salad

Red white blue cheesecake salad is a no-bake, creamy cheesecake fruit salad with fluffy cream folded through strawberries, blueberries, and mini marshmallows. Chill it for 1 hour for a thicker, spoonable texture—ideal for a 4th of July dessert salad.
Print Recipe Pin Recipe
Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 mixing bowl

Method
 

Make the cheesecake cream
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy.
  2. Fold in the whipped topping gently until fully incorporated and no streaks remain.
Fold in fruit and marshmallows
  1. Add the strawberries, blueberries, raspberries if using, and mini marshmallows and fold in carefully to avoid mashing the fruit.
  2. Taste and add a touch more powdered sugar if needed.
Chill and serve
  1. Cover and refrigerate for at least 1 hour before serving, until the mixture firms up.
  2. Give the cheesecake salad a gentle stir and transfer to a serving bowl.

Notes

For clean folds and intact berries, keep the fruit cool and fold just until you no longer see dry cream. Refrigerate in a covered container for up to 3 days; do not freeze. Dietary swap: use a dairy-free whipped topping and cream cheese for a dairy-free version (texture may be slightly softer).