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Red, White and Blue Cheesecake Salad

Red, white and blue cheesecake salad is a no-bake, creamy fruit salad that folds fluffy cheesecake cream through plump berries and mini marshmallows. Chill it for a sweet, patriotic dessert salad texture—smooth and spoonable with intact fruit pieces.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake cream base
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping (Cool Whip) thawed
Red, white, and blue fruit
  • 2 cup fresh strawberries hulled and quartered
  • 2 cup fresh blueberries
  • 1 cup mini marshmallows
  • 1 cup fresh raspberries optional for extra red

Equipment

  • 1 none

Method
 

Make the cheesecake cream
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, scraping the sides as needed so no lumps remain.
  2. Fold in the whipped topping gently until fully incorporated and no streaks remain.
Fold in the fruit and marshmallows
  1. Add the strawberries, blueberries, raspberries if using, and mini marshmallows and fold in carefully to avoid mashing the fruit.
  2. Taste and add a touch more powdered sugar if needed, stirring just until adjusted.
Chill and serve
  1. Cover and refrigerate for at least 1 hour before serving to let the salad thicken slightly.
  2. After chilling, give a gentle stir, then transfer to a serving bowl for an overhead-ready presentation.

Notes

Pro tip: fold the fruit in at the end so the berries stay plump and the cream looks marbled rather than streaky. Store covered in the fridge up to 3 days; stir again before serving. Freezing isn’t recommended because the fruit can release liquid and the texture changes. For a lighter option, use low-fat whipped topping and reduce powdered sugar slightly to taste.