Red, White, and Blue Cheesecake Salad

Red, White, and Blue Cheesecake Salad is a patriotic, no-bake dessert salad bursting with juicy berries and a rich, creamy cheesecake filling. It’s the perfect sweet side dish or dessert for summer BBQs, potlucks, and Fourth of July celebrations.

Why You’ll Love This Recipe

• Quick and easy: Ready in under 15 minutes with no baking required
• Festive and colorful: Perfect for patriotic holidays or summer events
• Cool and creamy: A luscious mix of fresh berries and cheesecake fluff
• Crowd-pleaser: Loved by kids and adults alike
• Make-ahead friendly: Flavors meld even better when chilled

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened
• Powdered sugar
• Vanilla extract
• Whipped topping or whipped cream
• Fresh strawberries, hulled and sliced
• Fresh blueberries
• Fresh raspberries
• Optional: mini marshmallows for extra fluffiness

Directions

1. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
2. Add powdered sugar and vanilla extract; beat until well combined and fluffy.
3. Fold in whipped topping gently until fully incorporated.
4. Add strawberries, blueberries, and raspberries. Gently fold to combine.
5. If desired, fold in mini marshmallows for extra sweetness and texture.
6. Chill for at least 1 hour before serving for best flavor and consistency.

Servings and timing

• Servings: 10–12
• Prep time: 15 minutes
• Chill time: 1 hour (optional but recommended)
• Total time: 15 minutes (plus chill time)

Variations

• Swap in blackberries or cherries for a twist
• Add cubed pound cake for a trifle-style dessert
• Use Greek yogurt instead of whipped topping for a tangier, lighter version
• Fold in white chocolate chips for a decadent touch
• Make it dairy-free with plant-based cream cheese and whipped topping

Storage/reheating

• Storage: Refrigerate in an airtight container for up to 3 days
• Reheating: Not applicable—serve cold
• Make-ahead: Best when made the same day but can be prepared up to 12 hours ahead

FAQs

1. Can I use frozen berries?

Fresh is best to avoid a watery salad, but thawed and well-drained berries can be used in a pinch.

2. What’s the best way to soften cream cheese?

Let it sit at room temperature for 30 minutes or microwave for 10–15 seconds.

3. Can I use homemade whipped cream?

Yes—whip heavy cream with a bit of powdered sugar until stiff peaks form.

4. How do I keep the salad from getting runny?

Use fresh, dry berries and gently fold to avoid breaking them.

5. Is this gluten-free?

Yes, as long as all ingredients (especially whipped topping) are certified gluten-free.

6. Can I double this recipe?

Yes, it scales easily—just use a larger mixing bowl.

7. Can I use a sugar substitute?

Yes, powdered erythritol or similar can be used in place of powdered sugar.

8. How long can it sit out at a party?

Up to 2 hours; then refrigerate to prevent spoilage.

9. Can I add nuts?

Yes, chopped pecans or walnuts add great crunch.

10. Is it okay to skip the marshmallows?

Absolutely—they’re optional for added sweetness and texture.

Conclusion

Red, White, and Blue Cheesecake Salad is the ultimate summer dessert—easy, colorful, and incredibly delicious. Whether you’re celebrating the Fourth of July or just want a refreshing, creamy fruit salad, this dish brings both flavor and flair to your table. Make it once, and it’ll become a go-to for every gathering!

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