Go Back

Red, White and Blue Cheesecake Salad

Red, white and blue cheesecake salad is a no-bake dessert with fluffy cheesecake cream folded with strawberries, blueberries, and mini marshmallows. Chill it until thickened for a spoonable, fruit-studded patriotic fruit salad that’s easy summer dessert comfort.
Print Recipe Pin Recipe
Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

Cheesecake cream
  • 8 oz cream cheese Soften at room temperature so it beats smooth.
  • 0.5 cup powdered sugar Sift if lumpy for a smoother cream.
  • 1 tsp vanilla extract },{
  • 8 oz whipped topping (Cool Whip) Thawed for easiest folding.
Fruit and mix-ins
  • 2 cup fresh strawberries Hulled and quartered.
  • 2 cup fresh blueberries
  • 1 cup mini marshmallows
  • 1 cup fresh raspberries Optional for extra red.

Method
 

Make the cheesecake cream
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, using a fast mix to remove any lumps; you should see a lighter, spreadable texture as you go.
  2. Fold in the whipped topping gently until fully incorporated and no streaks remain, keeping the mixture airy and uniform so it stays fluffy.
Fold in fruit and marshmallows
  1. Add the strawberries, blueberries, raspberries if using, and mini marshmallows and fold in carefully to avoid mashing the fruit, leaving visible fruit pieces throughout the cream.
  2. Taste and add a touch more powdered sugar if needed, stirring just enough to dissolve without deflating the mixture.
Chill and serve
  1. Cover and refrigerate for at least 1 hour to thicken and chill the salad into a spoonable texture.
  2. Give a gentle stir and transfer to a serving bowl right before serving so the fruit stays evenly distributed.

Notes

For best texture, fully soften the cream cheese and fold in fruit slowly—overmixing will turn the salad watery. Store covered in the refrigerator for up to 3 days; give it a gentle stir before serving again. Freezing isn’t recommended because the thawed fruit and whipped topping can weep. For a lighter option, use sugar-free powdered sugar and reduced-sugar whipped topping if you prefer.