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red white and blue cheesecake salad recipe - Red White and Blue Cheesecake Salad served in a white bowl overhead view
Chloe

Red White and Blue Cheesecake Salad

red white and blue cheesecake salad recipe made easy at home. A creamy, no-bake dessert salad bursting with fresh berries and cheesecake flavor, perfect for p
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method

Ingredients
  

Cream Cheese Base
  • 8 oz cream cheese softened to room temperature
  • 1 cup powdered sugar sifted
  • 1 tsp vanilla extract pure
  • 8 oz frozen whipped topping thawed (like Cool Whip)
Fruit Mix
  • 2 cups fresh strawberries hulled and quartered
  • 1.5 cups fresh blueberries rinsed and dried
  • 1.5 cups fresh raspberries rinsed and gently dried
Optional Add-ins
  • 1 cup mini marshmallows optional, for extra texture
  • 1/2 cup graham cracker crumbs for garnish

Method
 

  1. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 1-2 minutes. Gradually add the powdered sugar and vanilla extract, continuing to beat until fully incorporated and fluffy.
  2. Gently fold the thawed whipped topping into the cream cheese mixture using a spatula, until evenly combined and no white streaks remain. Be careful not to overmix to maintain a light, airy texture.
  3. Add the prepared strawberries, blueberries, and raspberries to the cream cheese mixture. If using mini marshmallows, add them now. Gently fold everything together until the berries are evenly coated, being careful not to crush the raspberries.
  4. Transfer the mixture to a clear glass serving bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld (optional but recommended). Just before serving, sprinkle with graham cracker crumbs if desired.