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Patriotic fruit salad with a creamy fluff mixture
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Red White and Blue Cheesecake Salad Recipe

Make this easy red white and blue cheesecake salad with fresh berries—perfect for patriotic potlucks, 4th of July parties, or a no-bake summer dessert or side!
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: Dessert, Salad, Side Dish
Cuisine: American
Keyword: cheesecake, cold dessert, no bake, patriotic food, red white and blue, salad, side dish
Servings: 12

Ingredients

  • 3.4 oz package cheesecake pudding
  • 8 oz cream cheese softened
  • 1 c milk
  • 8 oz whipped topping
  • 10 oz mini marshmallows
  • 1 c strawberries sliced
  • 1 c blueberries
  • 1 c raspberries
  • Additional fruit to garnish

Instructions

  • In the bowl of a stand mixer, combine the milk, softened cream cheese and pudding mix.
    Mixing cream cheese and pudding mix together in a stand mixer bowl
  • Mix on low until combined. Bump up the speed and mix on medium for an additional 2-3 minutes, scraping the sides often.
    Cream cheese mixture mixed together
  • Add in the whipped topping and fold by hand to combine.
    Folding in whipped topping to cream cheese mixture
  • Add in the mini marshmallows and fold to combine.
    Folding in marshmallows into the cream cheese salad mixture
  • Add in the blueberries and fold to combine.
    Fold in blueberries to cheesecake salad mixture
  • Add in the sliced strawberries and fold to combine.
    Folding in sliced strawberries to cheesecake salad mixture
  • Finally, add in the raspberries and very gently fold as they will break apart if too much force is used.
    Folding in raspberries to the cheesecake salad mixture
  • Cover with plastic wrap and chill for at least one hour.
    Fully mixed berry cheesecake salad in a bowl
  • Serve with additional fruit, if desired.

Notes

Storage: Cheesecake salad should be stored covered in the refrigerator for up to 3 days.