If you’re looking for a dessert that perfectly blends creamy indulgence with the fresh burst of summer berries, you’re going to fall head over heels for this Red White and Blue Cheesecake Salad Recipe. This delightful treat combines the richness of cheesecake flavor with juicy strawberries, blueberries, and soft miniature marshmallows to create a stunning, patriotic dish that’s both fun and foolproof. Whether you’re hosting a backyard barbecue or simply craving a sweet, refreshing dessert, this salad is guaranteed to brighten the table and impress your guests.

Red White and Blue Cheesecake Salad Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple, wholesome ingredients that come together effortlessly to create a creamy, fruity delight. Each ingredient plays a critical role—from the smooth cream cheese providing the base, to the vibrant berries adding fresh color and natural sweetness, and the marshmallows contributing a playful texture that makes every bite interesting.

Cream cheese (8 oz, softened): The rich, tangy foundation that gives this salad its signature cheesecake flavor.
Instant cheesecake pudding mix (3.4 oz): Adds extra depth without any baking required, keeping things quick and easy.
Powdered sugar (½ cup): Sweetens the mixture evenly and dissolves smoothly for a creamy texture.
Vanilla yogurt (1 cup): Brings a nice balance of creaminess and slight tang to lighten the richness.
Vanilla extract (1 teaspoon): Enhances all the flavors with a warm, inviting aroma.
Whipped topping, thawed (8 oz): Fluffs up the salad, making it super light and airy.
Strawberries (2 cups, sliced): For that bold red pop and juicy brightness that awakens your palate.
Blueberries (1 ½ cups): Add beautiful blue hues and a burst of antioxidant-rich sweetness.
Mini marshmallows (1 ½ cups): Surprisingly delightful little bursts of chewiness that tie the whole dish together.

How to Make Red White and Blue Cheesecake Salad Recipe

Step 1: Prepare the Cream Cheese Mixture

Start by beating the softened cream cheese in a large bowl until it’s completely smooth and creamy. This step is crucial because a silky base means your salad will have that luscious texture everyone loves. Next, add the dry cheesecake pudding mix, powdered sugar, vanilla yogurt, and vanilla extract. Mix all these ingredients until they meld into a velvety, sweet batter. The combination here creates that unmistakable cheesecake flavor without any hassle.

Step 2: Fold in the Whipped Topping

Gently fold in the thawed whipped topping to the cream cheese mixture. Taking care to fold rather than vigorously stir keeps the salad light and airy—exactly what gives this dish its magic. This step ensures your Red White and Blue Cheesecake Salad Recipe doesn’t turn dense but stays fluffy and inviting.

Step 3: Add the Berries and Marshmallows

Now comes the fun part—folding in the strawberries, blueberries, and mini marshmallows. These colorful ingredients aren’t just for looks; they bring a refreshing burst of natural sweetness and a delightful chew that contrasts with the creamy base. Make sure to fold everything evenly so every spoonful gets a taste of red, white, and blue.

Step 4: Chill the Salad

Cover your masterpiece and refrigerate it for at least one hour. This chilling time is essential because it lets the flavors marry beautifully and the salad firm up just right. When you’re ready to serve, you’ll notice how well the textures and tastes have melded together into one irresistible dish.

How to Serve Red White and Blue Cheesecake Salad Recipe

Garnishes

For a show-stopping presentation, garnish the salad with a few extra whole strawberries and blueberries on top right before serving. A sprinkle of fresh mint leaves can also add a lovely herbal contrast and brighten the dish visually. These simple touches elevate the festive feel without complicating the recipe.

Side Dishes

This cheesecake salad pairs wonderfully with almost any summer meal. Serve it alongside grilled chicken, barbecue ribs, or even a crisp green salad for a perfect balance. Its refreshing sweetness is a crowd-pleaser that cleanses the palate while satisfying your dessert craving.

Creative Ways to Present

Thinking outside the bowl? Try layering the Red White and Blue Cheesecake Salad Recipe in individual mason jars or clear glasses for a charming picnic or party presentation. You can also spoon it onto waffle cones or hollowed-out apple halves for fun handheld treats that guests will rave about.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (and that’s always a wonderful problem to have), store them in an airtight container in the refrigerator. The salad stays fresh and tasty for up to three days, making it a fantastic make-ahead dessert for busy days or unexpected guests.

Freezing

Freezing this salad is not recommended because the whipped topping and fresh berries can lose their texture and become watery once thawed. For best results, enjoy your dessert fresh or refrigerated.

Reheating

Since this is a chilled no-bake dessert, reheating is unnecessary and not advised. Its creamy texture and fresh fruit flavors are best served cold to fully enjoy the contrast of tastes and textures.

FAQs

Can I substitute Greek yogurt for the vanilla yogurt?

Absolutely! Using Greek yogurt will give the salad a nice tangier flavor and add a bit more protein, which some people prefer. It’s a simple swap that changes the taste profile slightly but keeps the creaminess intact.

Can I add other berries to the Red White and Blue Cheesecake Salad Recipe?

Yes, you can mix in raspberries or blackberries if you want to add even more berry variety and a richer color palette. Just be sure to adjust quantities so the balance of cream to fruit stays perfect.

Is there a way to make this recipe dairy-free?

Making a dairy-free version is tricky because cream cheese and whipped topping are key to its texture and flavor. However, you could experiment with dairy-free cream cheese alternatives and coconut-based whipped toppings, though expect some differences in taste and consistency.

What is the best way to keep the marshmallows from getting soggy?

Folding the marshmallows in gently and chilling the salad for just the right amount of time helps maintain their softness without becoming mushy. Serving the salad within a day or two also guarantees the best texture for those mini treats.

Can I double this recipe for a larger crowd?

Definitely! This recipe is easily doubled or even tripled. Just use a larger mixing bowl and adjust chilling time if needed. It’s a fantastic dish for entertaining and always a hit among guests.

Final Thoughts

There’s something truly special about the Red White and Blue Cheesecake Salad Recipe: it’s simple enough to whip up on any day but festive and flavorful enough to make any occasion memorable. This delightful salad brings together the creamy richness of cheesecake and the fresh sweetness of summer berries in a way that’s just irresistible. Next time you want a no-fuss dessert that looks as good as it tastes, give this recipe a try—you’re going to love every spoonful!

Red White and Blue Cheesecake Salad Recipe

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4.3 from 39 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 8 servings 1x
Diet: Vegetarian

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Description

This festive Red White and Blue Cheesecake Salad is a delightful no-bake dessert perfect for summer gatherings and patriotic celebrations. Combining creamy cheesecake flavors with fresh strawberries, blueberries, and sweet mini marshmallows, this salad offers a refreshing and colorful treat that’s easy to prepare and sure to impress.

Ingredients

Scale

Cheesecake Mixture

1 (8 oz) package cream cheese, softened
1 (3.4 oz) package instant cheesecake pudding mix
½ cup powdered sugar
1 cup vanilla yogurt
1 teaspoon vanilla extract
1 (8 oz) container whipped topping (like Cool Whip), thawed

Fruit and Add-ins

2 cups strawberries, hulled and sliced
1 ½ cups blueberries
1 ½ cups mini marshmallows

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Instructions

Prepare Cream Cheese Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to create a rich base for the salad.
Add Dry Ingredients and Flavorings: Mix in the instant cheesecake pudding mix, powdered sugar, vanilla yogurt, and vanilla extract until the mixture is smooth and fully combined, ensuring a balanced sweet and tangy flavor.
Fold in Whipped Topping: Gently fold in the thawed whipped topping until it is fully incorporated, giving the mixture a light, fluffy texture.
Incorporate Fruit and Marshmallows: Add the sliced strawberries, blueberries, and mini marshmallows and carefully fold them into the cheesecake mixture to evenly distribute the fruit and add a sweet chewiness from the marshmallows.
Chill the Salad: Cover the bowl and refrigerate the salad for at least 1 hour before serving. This chilling time helps the flavors meld and the texture to firm up for the best experience.

Notes

Serve the salad chilled to maximize texture and refreshing flavor.
Substitute Greek yogurt for a tangier taste if preferred.
Add raspberries in addition to strawberries and blueberries for extra red color and variety.
Garnish with extra fresh berries on top for a festive and appealing presentation.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: American