Description
Red White and Blue Cheesecake Salad is a creamy, fluffy no bake dessert packed with fresh strawberries, blueberries, and marshmallows. It is sweet, slightly tangy, and perfect for 4th of July parties, potlucks, and summer gatherings.
Ingredients
8 oz cream cheese, softened
8 oz whipped topping
3 oz instant cheesecake pudding mix
1 cup milk
10 oz mini marshmallows
2 cups fresh strawberries, hulled and quartered
1 cup fresh blueberries
Instructions
1. Beat softened cream cheese until completely smooth and lump free
2. Mix in the whipped topping until fully combined
3. In a separate bowl, whisk pudding mix with milk until thick and smooth
4. Combine the pudding mixture with the cream cheese mixture and stir until uniform
5. Gently fold in marshmallows, strawberries, and blueberries without crushing the fruit
6. Cover and refrigerate for at least 1 hour before serving
Notes
Use full fat cream cheese and whipped topping for best flavor and texture
Make sure cream cheese is fully softened to avoid lumps
Avoid frozen fruit as it adds too much moisture
Fresh fruit gives the best texture and flavor
You can make this up to 48 hours in advance
Store in an airtight container in the fridge for 3 to 4 days
Do not freeze as texture will change
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 262
- Sugar: 25 g
- Sodium: 460 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 29 mg
