Red White and Blue Cheesecake Salad is a creamy, fruity, no-bake dessert made with fresh strawberries, blueberries, cream cheese, whipped topping, and mini marshmallows.
It’s a perfect treat for summer parties, especially 4th of July celebrations.
With its red, white, and blue colors, it’s festive, quick to make, and always a hit. This Red White and Blue Cheesecake Salad always makes the list.
It’s one of those dishes that looks like you spent way more time on it than you actually did.
I love how the strawberries and blueberries pop against the creamy cheesecake base, and it’s so easy to throw together.
No baking, no fancy tools—just mix and chill. Plus, it’s the kind of dessert that disappears fast, so I always double the batch!
How To Make Red White and Blue Cheesecake Salad?
Recipe Overview
- Prep Time: 15 minutes
- Chill Time: 1 hour
- Total Time: 1 hour 15 minutes
- Cuisine: American
- Course: Dessert
- Difficulty: Easy
- Yield: Serves 8
- Calories: About 260 per serving
Equipment Needed
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- Measuring cups & spoons
- Large spoon for serving
Ingredients
- 8 oz cream cheese, softened
- 8 oz Cool Whip (or any whipped topping)
- 3 oz cheesecake instant pudding mix
- 1 cup cold milk
- 10 oz mini marshmallows
- 2 cups fresh strawberries, tops removed and quartered
- 1 cup fresh blueberries
Ingredient Notes
- Cream Cheese: Make sure it’s softened so it blends smoothly.
- Cool Whip: You can use homemade whipped cream, but Cool Whip keeps it quick and simple.
- Pudding Mix: Cheesecake flavor is key here for that rich taste. Make sure to use the instant kind.
- Milk: Use cold milk so the pudding thickens up properly.
- Fruit: Fresh berries hold their shape best. If using frozen, see the FAQ below.
Instructions
1. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
2. Pour in the cheesecake instant pudding mix and cold milk. Beat until thick and well combined.
3. Gently fold in the Cool Whip using a rubber spatula until the mixture is light and fluffy.
4. Stir in the mini marshmallows until evenly coated.
5. Carefully fold in the quartered strawberries and blueberries. Try not to mash the fruit.
6. Cover and refrigerate for at least 1 hour before serving. This helps the flavors come together.
7. Give it a gentle stir before serving and enjoy!
Nutrition Facts (Per Serving)
- Calories: 260
- Fat: 12g
- Carbs: 34g
- Sugar: 27g
- Protein: 3g
- Fiber: 1g
Tips and Variations
1. Swap the Berries: Raspberries or blackberries work great too.
2. Add Bananas: Slice in a banana just before serving for extra flavor.
3. Make it Lighter: Use light cream cheese and a low-sugar whipped topping.
4. Add Crunch: Top with crushed graham crackers or granola for some texture.
5. Storage Tip: Keep leftovers in an airtight container in the fridge.
Expert Tips
1. Cream Cheese Too Lumpy? Let it soften at room temperature before mixing.
2. Runny Texture? Double-check you’re using instant pudding and cold milk.
3. Too Sweet? Use unsweetened whipped cream and reduce the amount of marshmallows.
Serving Suggestions
1. Serve this as a festive side dish or dessert at BBQs and picnics.
2. Spoon it into small, clear cups for easy, grab-and-go portions.
3. Top with extra berries and a few crushed graham crackers for a pretty finish.
FAQ
Can I Use Low-Fat Cream Cheese In Red White And Blue Cheesecake Salad?
Yes, low-fat or reduced-fat cream cheese works fine in this red white and blue cheesecake salad recipe. It may be a bit softer in texture but still tastes great.
Can I Freeze Red White And Blue Cheesecake Salad?
I don’t recommend freezing red white and blue cheesecake salad because the texture of the cream and fruit can change after thawing.
How Do I Prevent The Fruit From Bleeding Into The Cheesecake Filling?
Make sure your berries are dry before mixing them into the red white and blue cheesecake salad. Excess moisture from wet fruit can tint the creamy base.
How to Store Red, White and Blue Cheesecake Salad?
Store it in an airtight container in the fridge. It stays fresh for up to 3 days.
How long does red, white and blue cheesecake salad last?
It tastes best within the first 24–48 hours but can last up to 3 days in the fridge.
Can you use frozen berries for this red, white and blue cheesecake salad recipe?
Yes, but thaw them first and drain well. Frozen berries can release extra juice and make the salad watery.
What can you serve with red, white and blue cheesecake salad?
It pairs great with grilled burgers, hot dogs, ribs, or as a sweet side for any summer spread. It also works great on a dessert table alongside brownies, cookies, and cupcakes.
Conclusion
If you’re looking for a no-bake summer dessert that screams patriotic party, this Red White and Blue Cheesecake Salad is it. It’s easy, fruity, creamy, and always gets compliments. Try it out, and if you make it, I’d love to hear what you think in the comments!
Red White and Blue Cheesecake Salad
Equipment
- Mixing bowls
- Hand mixer or whisk
- Rubber spatula
- Measuring cups & spoons
- Large spoon for serving
Ingredients
- 8 oz cream cheese softened
- 8 oz Cool Whip or any whipped topping
- 3 oz cheesecake instant pudding mix
- 1 cup cold milk
- 10 oz mini marshmallows
- 2 cups fresh strawberries tops removed and quartered
- 1 cup fresh blueberries
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Pour in the cheesecake instant pudding mix and cold milk. Beat until thick and well combined.
- Gently fold in the Cool Whip using a rubber spatula until the mixture is light and fluffy.
- Stir in the mini marshmallows until evenly coated.
- Carefully fold in the quartered strawberries and blueberries. Try not to mash the fruit.
- Cover and refrigerate for at least 1 hour before serving. This helps the flavors come together.
- Give it a gentle stir before serving and enjoy!
