Red White & Blue Cheesecake Salad
This red white and blue cheesecake salad is a creamy no bake dessert made with strawberries, blueberries, marshmallows, and a sweet cheesecake filling. It’s an easy patriotic dessert for summer gatherings.
Servings: 6 people
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Equipment
- Mixer
- Large mixing bowl
- Spatula
- Measuring cups and spoons
Ingredients
- 1 8 oz block cream cheese, softened
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 8 oz container Cool Whip, thawed
- 3 cups mini marshmallows
- 2 pounds fresh strawberries diced
- 1 pound fresh blueberries
Instructions
- Add the cream cheese, confectioners' sugar, and vanilla extract to a large mixing bowl. Beat with your mixer until light and fluffy.
- Fold in the Cool Whip into the cream cheese mixture. Stir in the mini marshmallows, strawberries, and blueberries.
- Cover and refrigerate for at least 30 minutes before serving.
Notes
• Make sure the cream cheese is fully softened before mixing to prevent clumps. Sifting the powdered sugar can also help, since confectioners’ sugar often forms small lumps during storage.
• Fresh fruit works best for this recipe. Frozen fruit releases extra moisture as it thaws and can water down the mixture while also becoming too soft.
• For added crunch, mix in chopped nuts like pecans, walnuts, or almonds. If you prefer a nut free option, crushed graham crackers or vanilla wafers sprinkled over the top work well.
• When serving at a party, the dish can sit out for up to 2 hours before it should be returned to the refrigerator to stay properly chilled.