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Red, White and Blue Cheesecake Salad

Red, white and blue cheesecake salad is a no-bake dessert salad with fluffy cheesecake cream folded through juicy strawberries and blueberries. Chilled for at least 1 hour, it becomes an easy summer fruit salad with mini marshmallows for a sweet, creamy bite.
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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: 310
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
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

Equipment

  • 1 stand mixer

Method
 

Make the cheesecake cream
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy.
  2. Fold in the whipped topping gently until fully incorporated and no streaks remain.
Fold in fruit and marshmallows
  1. Add the strawberries, blueberries, raspberries if using, and mini marshmallows and fold carefully to avoid mashing the fruit.
  2. Taste and add a touch more powdered sugar if needed.
Chill and serve
  1. Cover and refrigerate for at least 1 hour before serving.
  2. Give the salad a gentle stir, then transfer to a serving bowl.

Notes

For the smoothest cheesecake cream, make sure the cream cheese is fully softened before beating; if it’s even slightly cool, you’ll get lumps. Cover and refrigerate up to 3 days—stir again before serving. Freezing isn’t recommended because the fruit and whipped topping texture can break down. For a lighter option, use low-fat cream cheese and light whipped topping (texture will be slightly less fluffy).