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red white and blue cheesecake salad recipe featured
Cat Cora Kitchen

Red White and Blue Cheesecake Salad Recipe

Patriotic no-bake dessert salad with creamy cheesecake fluff, fresh strawberries, blueberries, and marshmallows—perfect for 4th of July picnics.
Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Calories: 216
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • ½ cup powdered sugar
  • 3.4 oz package instant cheesecake pudding mix
  • 8 oz Cool Whip, thawed
  • 2 cups mini marshmallows
  • 3 cups fresh strawberries, hulled and chopped
  • 3 cups fresh blueberries

Equipment

  • Mixing bowl
  • Hand mixer
  • Spatula
  • Airtight container

Method
 

  1. Step 1: In a large mixing bowl, beat the softened 8 oz cream cheese with ½ cup powdered sugar and the 3.4 oz package of instant cheesecake pudding mix using a hand mixer on medium speed for 2-3 minutes until completely smooth and fluffy, scraping down the sides of the bowl as needed. The mixture should turn pale and hold soft peaks, forming the perfect creamy base without any lumps for your red white and blue cheesecake salad recipe. This step ensures a stable texture that won't separate later.
  2. Step 2: Gently fold in the 8 oz thawed Cool Whip using a rubber spatula with slow figure-8 motions for 1-2 minutes until fully blended and no white streaks remain, creating an airy cheesecake fluff. Overmixing here can deflate the volume, so watch for a light, mousse-like consistency that's uniform in color. Taste the base and add a pinch more sugar if you prefer it sweeter before proceeding.
  3. Step 3: Stir in 2 cups mini marshmallows evenly, distributing the chewy bits throughout the fluffy mixture for textural contrast that pops in every bite. The marshmallows should remain whole and visible, adding fun without weighing down the lightness—avoid crushing them during this quick mix.
  4. Step 4: Prepare the fruits by hulling and chopping 3 cups strawberries into ½-inch pieces and rinsing then patting dry 3 cups blueberries to remove excess moisture, then gently fold both into the cheesecake mixture until the fruits are coated but still intact. This prevents a watery salad; look for vibrant color streaks and shiny berries as cues it's ready—handle delicately to avoid bruising.
  5. Step 5: Transfer the red white and blue cheesecake salad recipe to a serving bowl, cover tightly with plastic wrap, and refrigerate for at least 2 hours or overnight to set, allowing flavors to meld and the fluff to firm up beautifully. It will transform from soft to perfectly spoonable, with chilled fruits bursting fresh upon serving. Garnish with extra berries right before guests arrive for maximum appeal.

Nutrition

Calories: 216 | Carbohydrates: 32 | Protein: 3 | Fat: 9 | Fiber: 2 | Sugar: 22

Notes

Chill time essential for best texture. Stores 3 days in fridge.
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