Red White and Blue Cheesecake Salad is naturally sweet, creamy, and bursting with strawberries, raspberries, and blueberries — It’s like a cheesecake filling in a bowl, topped with mini marshmallows and a delicious creamy cheesecake sauce. It’s easy to make and can be prepared only in 10 minutes. It’s a perfect summer dessert and ideal for celebrating American Independence Day or Memorial Day. It’s a perfect summer dessert and ideal for celebrating American Independence Day or Memorial Day.
I haven’t forgotten vegans either! I’ve included alternatives in the article, such as almond milk or oat milk, and some ingredients you’ll need to buy to make this dessert vegan and delicious.
To make this easy Red White and Blue Cheesecake Salad, beat cream cheese, milk, whipped cream, and instant pudding mix until smooth. Then, add mini marshmallows and gently mix in the strawberries, blueberries, and raspberries. Finally, refrigerate until chilled.
Red White and Blue Cheesecake Salad is a wonderful and easy patriotic dessert recipe that everyone will fall in love with it — Perfect for gatherings with your family and friends.
Ingredients
Yield: 8 Servings
- Cheesecake flavored instant pudding – 3.4 oz
- Cream Cheese – 8 oz (Room temperature)
- Whipped topping – 8 oz
- Milk – 1 cup
- Mini Marshmallows – 10 oz
- Sliced Strawberries – 1 cup
- Fresh Blueberries – 1 cup
- Fresh Raspberries – 1 cup
Suggestions alternatives:
- Vegan – Use dairy-free cream cheese, plant-based milk like almond or oat, a dairy-free whipped topping, and vegan marshmallows.
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Step-by-Step Instructions
Step 1: In a medium bowl, whisk together the pudding mix, whipped cream, cream cheese, and milk until smooth — Tip: Make sure the cream cheese is at room temperature to prevent stubborn lumps from forming in the sauce.
Step 2: Add the marshmallows to the cheesecake sauce and stir well until the ingredients are evenly combined.
Step 3: Gently add the berries (one type at a time) to the cheesecake mixture — Tip: Ripe strawberries and raspberries may crumble easily, so mix them in slowly and gently to maintain their shape.
Step 4: Cover and refrigerate for one hour. Red White and Blue Cheesecake Salad can be made up to 48 hours in advance. Keep refrigerated until ready to serve.
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Why You’ll Love this Recipe
You’ll love this Red White and Blue Cheesecake Salad. It’s delicious and creamy, and the fresh seasonal berries add beautiful colors and a wonderful flavor you’ll absolutely adore. It’s a no-bake dessert. Lovely to serve with grilled vegetable skewers and a glass of iced tea. Plus, you can make it ahead, saving you the hassle of hosting.
This Red White and Blue Cheesecake Salad makes a wonderful side dish or dessert that you’ll love.
I’m so excited for you to try this Cheesecake Salad Dessert! It’s a delicious and easy to make dessert or side dish, and I’m sure it will become one of your favorites. Let me know if your family or guests enjoyed this delectable Red White and Blue Cheesecake Salad, and if you try it, I’d love to hear what you think.
Please come back and leave a comment below to tell us how your Cheesecake Salad turned out, or if you tried any special toppings. Enjoy!
Red White and Blue Cheesecake Salad
This easy, no-bake Red White and Blue Cheesecake Salad is the ultimate summer dessert! It's super creamy, wonderfully sweet, and packed with fresh berries. Plus, it only takes a few minutes to whip together.
Ingredients
- 3.4 oz cheesecake flavored instant pudding
- 8 oz cream cheese (Room temperature)
- 8 oz whipped topping
- 1 cup milk
- 10 oz mini marshmallows
- 1 cup sliced strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Instructions
- In a medium bowl, whisk together the pudding mix, whipped cream, cream cheese, and milk until smooth (Make sure the cream cheese is at room temperature to prevent stubborn lumps from forming in the sauce)
- Add the mini marshmallows to the cheesecake dressing and stir to evenly mix.
- Gently add the berries (one type at a time) to the cheesecake mixture (Ripe strawberries and raspberries may crumble easily, so mix them in slowly and gently to maintain their shape)
- Cover and refrigerate for one hour. Red White and Blue Cheesecake Salad can be made up to 48 hours in advance. Keep refrigerated until ready to serve.
Nutrition Information:
Yield: 8 Serving Size: 1 Amounts Per Serving:Calories: 373Total Fat: 18gSaturated Fat: 12gUnsaturated Fat: 6gCholesterol: 31mgSodium: 174mgCarbohydrates: 51gFiber: 3gSugar: 34gProtein: 5gJust a heads up — The calorie count and nutritional info here are just estimates! The actual numbers might vary a bit depending on the brands and ingredients you use.