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Red, White and Blue Cheesecake Salad

Red white blue cheesecake salad is a no-bake dessert salad with fluffy cheesecake cream folded with strawberries, blueberries, and mini marshmallows. Chill it until spoon-tender, then serve as a patriotic fruit salad with creamy texture in every 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: 340
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake cream and fruit
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed (Cool Whip)
  • 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 thawed whipped topping gently until fully incorporated and no streaks remain.
Fold in fruit
  1. Add the strawberries and blueberries, plus the optional raspberries if using, and fold carefully to avoid mashing the fruit.
  2. Fold in the mini marshmallows gently so they stay evenly distributed.
  3. Taste and add a touch more powdered sugar if needed.
Chill and serve
  1. Cover and refrigerate for at least 1 hour, then give a gentle stir.
  2. Transfer to a serving bowl and serve chilled.

Notes

For the smoothest cheesecake cream, make sure the cream cheese is fully softened before mixing. Refrigerate covered for up to 3 days; give it a gentle stir before serving. Freezing is not recommended for best texture. Dairy-light swap: use reduced-fat cream cheese and a lighter whipped topping if desired.