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Red, White and Blue Cheesecake Salad

Red, white and blue cheesecake salad is a no-bake dessert that blends fluffy cheesecake cream with strawberries and blueberries for a patriotic fruit salad. Fold in mini marshmallows and chill for an easy summer dessert with creamy-sweet bites in every scoop.
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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: 280
Ingredients Method Notes

Ingredients
  

Cheesecake cream
  • 8 oz cream cheese Softened to room temperature for a smooth mix.
  • 0.5 cup powdered sugar Add to taste if you want it sweeter after mixing.
  • 1 tsp vanilla extract },{
Fold-ins
  • 8 oz whipped topping (Cool Whip) Thawed so it folds in smoothly without streaks.
  • 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 softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, with no visible lumps.
  2. Fold in whipped topping gently until fully incorporated and no streaks remain, scraping the bowl as needed.
Add the fruit and marshmallows
  1. Add strawberries, blueberries, raspberries if using, and mini marshmallows, then fold carefully to avoid mashing the fruit.
  2. Taste the mixture and add a touch more powdered sugar if needed, mixing just until the sweetness is evenly distributed.
Chill and serve
  1. Cover and refrigerate for at least 1 hour, until the salad is thick and spoonable.
  2. Give the cheesecake salad a gentle stir, then transfer to a serving bowl before serving.

Notes

Pro tip: Softened cream cheese is key—if it’s too cold, you’ll get lumps and the texture won’t turn fluffy. Refrigerate covered up to 3 days; stir gently again before serving. Freezing isn’t recommended for best texture. For a lighter option, use sugar-free whipped topping and keep the powdered sugar to 2–3 tbsp to reduce sweetness while staying creamy.