Description
This Red White and Blue Cheesecake Salad is a creamy, fluffy no-bake dessert packed with fresh strawberries, blueberries, and raspberries. Perfect for 4th of July gatherings, it comes together quickly and delivers a sweet, tangy cheesecake flavor in every bite.
Ingredients
3.4 oz cheesecake instant pudding mix
8 oz cream cheese, softened
8 oz whipped topping
1 cup milk
10 oz mini marshmallows
1 cup sliced strawberries
1 cup fresh blueberries
1 cup fresh raspberries
Instructions
1. In a large bowl, mix the cheesecake pudding mix, softened cream cheese, whipped topping, and milk until smooth and creamy.
2. Stir in the mini marshmallows until evenly distributed.
3. Gently fold in the sliced strawberries, then add blueberries and raspberries one at a time to avoid crushing the fruit.
4. Cover the bowl and refrigerate for about 1 hour before serving.
5. Serve chilled and enjoy.
Notes
Use fresh berries only since frozen fruit releases water and can make the salad watery.
Full-fat cream cheese and whipped topping create a richer and creamier texture.
If the mixture becomes too thick, add a small amount of milk to loosen it.
Mix gently to prevent breaking the delicate berries.
You can prepare this salad up to 48 hours in advance and store it in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg