Red White and Blue Cheesecake Salad
This easy no-bake patriotic dessert combines creamy cheesecake filling with fresh strawberries, blueberries, and fluffy marshmallows. Perfect for Fourth of July and summer celebrations!
Ingredients
- 3 cups strawberries diced
- 3 cups blueberries
- 8 oz cream cheese at room temperature
- 2 cups powdered sugar
- 16 oz whipped cream Cool Whip or homemade
- 5 cups mini marshmallows
- 1 teaspoon vanilla extract
Instructions
- Prepare the Berries
- Wash strawberries and blueberries under cold running water and pat completely dry with paper towels.
- Remove green tops from strawberries and dice into small, bite-sized pieces (about half an inch). Leave blueberries whole.
- Make the Cheesecake Base
- In a large mixing bowl, beat room temperature cream cheese with a hand mixer on medium speed until smooth and fluffy, about 1 minute.
- Gradually add powdered sugar in three batches, mixing until completely incorporated and creamy.
- Add vanilla extract and mix thoroughly.
- Fold in the Whipped Cream
- Add whipped cream to the cream cheese mixture.
- Using a rubber spatula, gently fold together with smooth, sweeping motions until smooth and uniform with no streaks visible.
- Combine Everything
- Gently fold in mini marshmallows until evenly distributed.
- Add diced strawberries and whole blueberries to the bowl.
- Fold everything together with gentle motions to avoid crushing the berries, ensuring even distribution.
- Serve
- Transfer to a serving bowl immediately or cover tightly with plastic wrap and refrigerate.
- Garnish with extra fresh berries just before serving.
- Serve chilled.
Notes
Temperature Matters: Cream cheese must be at room temperature (sit out for 30 minutes) to avoid lumps.
Gentle Folding: Use a folding motion rather than stirring when combining whipped cream and berries to maintain light, fluffy texture.
Fresh Fruit Only: Do not use frozen berries as they release too much liquid and make the salad watery.
Make Ahead: Prepare the cream cheese base up to 24 hours ahead. Store covered in refrigerator and add fruit and marshmallows within 2 hours of serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Best consumed within 2 days. Do not freeze.
Substitutions: Cool Whip can be replaced with homemade whipped cream (note: it breaks down faster)
Can reduce powdered sugar to 1.5 cups for less sweetness
Can add raspberries, blackberries, or mini chocolate chips for variation
Claude can make mistakes. Please double-check responses.
Gentle Folding: Use a folding motion rather than stirring when combining whipped cream and berries to maintain light, fluffy texture.
Fresh Fruit Only: Do not use frozen berries as they release too much liquid and make the salad watery.
Make Ahead: Prepare the cream cheese base up to 24 hours ahead. Store covered in refrigerator and add fruit and marshmallows within 2 hours of serving.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Best consumed within 2 days. Do not freeze.
Substitutions: Cool Whip can be replaced with homemade whipped cream (note: it breaks down faster)
Can reduce powdered sugar to 1.5 cups for less sweetness
Can add raspberries, blackberries, or mini chocolate chips for variation
Claude can make mistakes. Please double-check responses.
