Easy Red, White, and Blue Cheesecake Salad
Celebrate any patriotic holiday or sunny day with this unbelievably simple, delightfully creamy, and fruit-packed Red, White, and Blue Cheesecake Salad. Combining a fluffy cheesecake base with fresh strawberries, blueberries, and mini marshmallows, it's a no-bake dessert that's quick to make and loved by everyone.
Equipment
- Large mixing bowl
- Electric mixer
- rubber spatula
- Plastic wrap or lid
Ingredients
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 8 oz whipped topping thawed
- 2 cups fresh strawberries hulled and sliced
- 1.5 cups fresh blueberries
- 1.5 cups mini marshmallows
Instructions
- Step 1: In a large mixing bowl, beat the softened cream cheese on medium speed until super smooth and creamy, about 1-2 minutes.
- Step 2: Add the powdered sugar and vanilla extract to the cream cheese. Continue beating on medium speed until fully incorporated and the mixture is lighter and fluffier. Scrape down the sides of the bowl.
- Step 3: Gently fold the thawed whipped topping into the cream cheese mixture using a rubber spatula until no streaks of cream cheese remain. Do not overmix.
- Step 4: Rinse strawberries and blueberries, then gently pat them dry. Hull strawberries and slice into bite-sized pieces.
- Step 5: Add the sliced strawberries, blueberries, and mini marshmallows to the bowl with the creamy base.
- Step 6: Carefully fold everything together using the rubber spatula until the fruit and marshmallows are evenly distributed.
- Step 7: Cover the bowl and refrigerate for at least 1 hour to chill and allow flavors to meld. The longer it chills (up to a few hours), the better it tastes.
- Step 8: Gently stir before serving. Scoop into a serving bowl or individual cups and serve immediately.
Notes
Substitutions & Additions: Try blackberries or raspberries, chopped pecans or walnuts, shredded coconut, almond extract, or lemon zest. Neufchâtel cheese can be used for a tangier base. Mini marshmallows can be omitted but add nice texture.
Tips for Success: Ensure cream cheese is well-softened. Fold whipped topping gently. Pat fruit dry. Don't skip the chilling time. Stir in fresh marshmallows before serving if making ahead.
Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Marshmallows may soften over time.
FAQs: Use fresh fruit, not frozen, to avoid a watery salad. Can be made the day before; flavors will meld well.