If you’re looking for a showstopping dessert that’s as festive as it is delicious, you need to try Red White and Blue Cheesecake Salad. This creamy, dreamy treat is a celebration of juicy berries, velvety cheesecake filling, and pillowy marshmallows, all mingling together in a bowl of pure summer joy. It’s the kind of no-bake delight that disappears quickly at barbecues, potlucks, or any gathering where you want to impress with minimal effort and maximum flavor!

Red White and Blue Cheesecake Salad Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is in its simplicity—just a handful of ingredients, each playing a starring role in the taste, texture, and gorgeous patriotic colors of the salad. Here’s what you’ll want to have on hand:

Cream Cheese (8 oz, softened): The rich, tangy base that gives the salad its unmistakable cheesecake flavor and creamy texture.
Powdered Sugar (1/2 cup): Adds just the right amount of sweetness and blends smoothly with the cream cheese.
Vanilla Extract (1 teaspoon): Rounds out the flavors and adds a warm, aromatic note.
Whipped Topping (1 container, 8 oz): Lightens the cheesecake mixture and brings an airy, mousse-like consistency.
Sliced Strawberries (2 cups): Provide that vibrant red hue and a burst of fresh, juicy sweetness.
Blueberries (1 1/2 cups): Offer the bold blue color and a pop of tartness that balances the creaminess.
Mini Marshmallows (1 1/2 cups): For a fun, soft chew and a bit of playful sweetness.
Red Grapes, Halved (1 cup, optional): Add extra juiciness and color, making the salad even more eye-catching.
Fresh Mint Leaves (optional): A fragrant, refreshing garnish that makes your salad look extra special.

How to Make Red White and Blue Cheesecake Salad

Step 1: Cream the Cream Cheese

Start by placing your softened cream cheese in a large mixing bowl. Using a hand mixer, beat it until it’s silky smooth and free of lumps. This is key for a creamy, luxurious texture—no one wants bites of unblended cream cheese!

Step 2: Sweeten and Flavor

Sprinkle in the powdered sugar and pour in the vanilla extract. Beat again until everything is well combined and the mixture becomes fluffy and fragrant. At this stage, you’ll get that classic cheesecake aroma wafting up—pure bliss!

Step 3: Fold in the Whipped Topping

Add the whipped topping to the bowl. Gently fold it in with a spatula, being careful not to deflate the mixture. You want it to stay light and airy, so use broad, sweeping motions until everything is just blended into a cloud-like filling.

Step 4: Add the Fruit and Marshmallows

Toss in your sliced strawberries, blueberries, and mini marshmallows. If you’re using grapes, add those now, too. With a gentle hand, stir everything together until the fruit and marshmallows are evenly coated in the cheesecake mixture. Try not to overmix—you want the berries to stay whole and beautiful.

Step 5: Chill and Serve

Cover the bowl and pop it in the fridge for at least 30 minutes. This quick chill time lets all the flavors meld together and gives the salad a perfectly cool, refreshing texture. When you’re ready to serve, give it a gentle stir and top with fresh mint leaves if you’re feeling fancy.

How to Serve Red White and Blue Cheesecake Salad

Garnishes

A little garnish goes a long way! Scatter a few extra berries on top for a burst of color, or add a sprig of fresh mint to elevate the look and aroma. You could even dust with a touch of powdered sugar just before serving for an extra-special finish.

Side Dishes

Red White and Blue Cheesecake Salad pairs beautifully with classic summer fare. It’s ideal alongside grilled burgers, hot dogs, or veggie skewers, and it makes a sweet counterpoint to savory picnic dishes like potato salad or baked beans.

Creative Ways to Present

For a fun twist, try serving the salad in individual parfait glasses or mini mason jars—perfect for parties or outdoor gatherings. You can also use it as a topping for angel food cake or layer it in a trifle dish for a stunning centerpiece. However you serve it, this dessert is sure to be the star of your table!

Make Ahead and Storage

Storing Leftovers

Keep any remaining Red White and Blue Cheesecake Salad covered in the refrigerator. It will stay fresh for up to two days, though it’s best enjoyed within a few hours of making for peak texture and flavor. Give it a gentle stir before serving leftovers.

Freezing

This salad isn’t a great candidate for freezing, as the fruit and whipped topping can become watery and lose their appealing texture once thawed. For best results, enjoy it fresh or store short-term in the fridge.

Reheating

No reheating required—this salad is meant to be served cold! If it’s been in the fridge for a while, let it sit at room temperature for a few minutes to take the chill off before serving.

FAQs

Can I use frozen berries instead of fresh?

It’s best to stick with fresh berries for this recipe. Frozen berries tend to release a lot of juice as they thaw, which can make your Red White and Blue Cheesecake Salad watery and less appealing.

Is there a way to make this dessert lighter?

Absolutely! You can substitute Greek yogurt for half of the whipped topping to add some tang and reduce the sweetness. Light cream cheese and sugar-free whipped topping also work well for a lighter version.

Can I prepare Red White and Blue Cheesecake Salad the night before?

You can mix the cheesecake base and prep the fruit a day ahead, but for the best texture, combine everything just a few hours before serving. This keeps the berries fresh and the marshmallows soft.

What other fruits can I use?

Feel free to get creative! Blackberries, raspberries, or even diced peaches would be delicious additions or swaps. Just keep in mind the “red, white, and blue” color scheme if you’re making it for a patriotic occasion.

Is this recipe gluten-free?

Yes! All the ingredients in Red White and Blue Cheesecake Salad are naturally gluten-free. Just double-check your whipped topping and marshmallow brands to ensure they don’t contain any added gluten.

Final Thoughts

If you haven’t tried Red White and Blue Cheesecake Salad yet, you’re in for a treat that’s as easy as it is irresistible. Whether you’re celebrating a holiday or simply craving something sweet and special, this salad brings a burst of color and joy to any occasion. Give it a whirl and watch it become everyone’s new favorite summer dessert!

Red White and Blue Cheesecake Salad Recipe

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4.7 from 23 reviews

Author: admin
Total Time: 45 minutes (including chilling)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Red White and Blue Cheesecake Salad is a delightful no-bake dessert featuring a creamy cheesecake mixture combined with fresh strawberries, blueberries, mini marshmallows, and optional red grapes. This patriotic and refreshing salad is perfect for summer gatherings and potlucks, offering a sweet and fluffy treat that’s easy to prepare and visually appealing.

Ingredients

Scale

Cheesecake Mixture

8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 container (8 oz) whipped topping (such as Cool Whip)

Fruit and Add-ins

2 cups sliced strawberries
1 1/2 cups blueberries
1 1/2 cups mini marshmallows
1 cup halved red grapes (optional)
Fresh mint leaves for garnish (optional)

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Instructions

Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy, ensuring there are no lumps.
Add Sugar and Vanilla: Mix in the powdered sugar and vanilla extract, continuing to beat until everything is well combined and smooth.
Fold in Whipped Topping: Gently fold in the whipped topping to the cream cheese mixture, making the mixture light and fluffy without deflating it.
Add Fruit and Marshmallows: Add sliced strawberries, blueberries, mini marshmallows, and red grapes if using, and gently stir to coat all the ingredients evenly with the cheesecake mixture.
Chill: Cover the bowl and refrigerate for at least 30 minutes to let the flavors meld together.
Garnish and Serve: Before serving, garnish with fresh mint leaves if desired for added freshness and presentation.

Notes

For best texture, prepare just a few hours before serving to avoid sogginess.
Substitute Greek yogurt for half of the whipped topping for a tangier flavor and added protein.
Avoid using frozen fruit as it can release excess water, making the salad watery.

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