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Red, White and Blue Cheesecake Salad

Red, white and blue cheesecake salad is a no-bake dessert salad with fluffy cheesecake cream folded through juicy strawberries and blueberries. It’s finished with mini marshmallows for a sweet, creamy bite and chilled until spoonable.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients 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
Fruit and mix-ins
  • 2 cup fresh strawberries hulled and quartered
  • 2 cup fresh blueberries
  • 1 cup mini marshmallows
  • 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 down as needed so there are no lumps or streaks.
  2. Fold in the thawed whipped topping gently until fully incorporated and no streaks remain.
Fold in the fruit
  1. Add the strawberries, blueberries, raspberries if using, and mini marshmallows, then fold carefully to avoid mashing the fruit.
  2. Taste and add a touch more powdered sugar if needed for your preferred sweetness.
Chill and serve
  1. Cover and refrigerate for at least 1 hour for the flavors to meld and the mixture to thicken slightly.
  2. After chilling, give a gentle stir, then transfer to a serving bowl for an even, scoopable texture.

Notes

Pro tip: use room-temperature cream cheese and fold the fruit at the very end so the berries stay plump and the colors remain bold. Store covered in the refrigerator up to 3 days; freeze is not recommended because berries and marshmallows can lose texture. For a dairy-light option, swap in reduced-fat cream cheese and a lighter whipped topping.