Red White and Blue Cheesecake Salad
Celebrate the festive spirit with this patriotic Red White and Blue Cheesecake Salad. A no-bake, creamy dessert combining sweet fresh fruit, mini marshmallows, soft cream cheese, and whipped topping for a colorful, crowd-pleasing treat perfect for summer and patriotic events.
Servings: 8 servings
Calories: 350kcal
Ingredients
- 3 cups diced strawberries, washed and dried
- 3 cups blueberries, washed and dried
- 8 oz cream cheese, softened to room temperature
- 2 cups powdered sugar
- 16 oz whipped cream or Cool Whip, thawed
- 5 cups mini marshmallows
- 1 teaspoon vanilla extract
Instructions
- Prepare the berries: Wash and thoroughly dry the strawberries and blueberries. Dice strawberries into small, bite-sized pieces and set aside.
- Mix the cream cheese base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer. Gradually add powdered sugar and vanilla extract. Continue beating until smooth and silky.
- Add whipped cream: Take half of the thawed whipped cream (8 oz) and gently fold it into the cream cheese mixture using a spatula until smooth and fluffy.
- Incorporate remaining whipped cream: Carefully fold in the remaining 8 oz of whipped cream until the mixture becomes light and airy.
- Add marshmallows and fruit: Gently fold in the mini marshmallows, diced strawberries, and blueberries to ensure even distribution.
- Chill and serve: Transfer the salad to a large serving bowl. Chill for at least 1 hour before serving. Serve chilled as a refreshing and festive dessert.
Notes
For best texture, ensure all ingredients are at room temperature before mixing.
Use fresh, ripe strawberries and firm blueberries for the best flavor.
For a crunchier texture, consider adding a small amount of crushed graham crackers or digestive biscuits to the base before layering the salad.
Store leftovers in the refrigerator for up to 24 hours, covered.
Use fresh, ripe strawberries and firm blueberries for the best flavor.
For a crunchier texture, consider adding a small amount of crushed graham crackers or digestive biscuits to the base before layering the salad.
Store leftovers in the refrigerator for up to 24 hours, covered.