Celebrate the season with a vibrant and refreshing Red, White, and Blue Cheesecake Salad—perfect for summer gatherings, picnics, or holiday festivities. This crowd-pleasing dessert combines fresh strawberries, blueberries, and mini marshmallows with a rich, creamy cheesecake filling for a colorful twist on a classic fruit salad. Easy to make and bursting with flavor, it’s a festive addition to any table that guests of all ages will enjoy.
Cooking Times
Prep Time: 10 minutes
Cook Time: 0 min
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Yield: 8 servings
Ingredients:
- 3.4 oz Cheesecake flavored instant pudding
- 8 oz Cream Cheese room temperature
- 8 oz whipped topping
- 1 cup milk
- 10 oz mini marshmallows
- 1 cup sliced strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Cooking Instructions
- Step 1: In a medium bowl, whisk together the pudding mix, whipped topping, cream cheese, and milk until smooth.
- Step 2: Add the marshmallows to the cheesecake dressing and stir to evenly mix.
- Step 3: Gently mix the berries (one type at a time), into the cheesecake mixture. Ripe strawberries and raspberries can break apart easily. Mix slowly and gently.
- Step 4: Cover and place in the fridge to chill for an hour. Cheesecake salad can be made 48 hours in advance. Store in fridge till ready to serve
Tips and Tricks
- You may ask, “why can’t I use frozen berries?”. The salad becomes watery. The ice causes the structure of the berries to breakdown when they thaw. Freezing berries is great for some recipes, but this not one of them. Stick to fresh berries.
- Some like to use full-fat whipped topping and cream cheese. There are low-fat and fat-free options, but it does change the richness and creaminess of the dressing.
- This dressing is pretty thick and it is important to make it quickly. If the dressing gets a little too thick for you whisk in additional milk.
