Description
A quick no-bake Red, White & Blue Cheesecake Salad with fresh strawberries, blueberries, fluffy marshmallows, and creamy cheesecake filling. Perfect for 4th of July parties, potlucks, and summer gatherings.
Ingredients
2 pounds strawberries, stems removed and cut into small pieces
1 pint blueberries, rinsed and dried
1 (8-ounce) package cream cheese, softened to room temperature
1 teaspoon vanilla extract
Pinch of salt
2 cups powdered sugar
1 (16-ounce) tub whipped topping, thawed
4 cups mini marshmallows
Instructions
1. Prepare the fruit first by removing the stems and cutting the strawberries into small, evenly sized pieces similar to the marshmallows, then set aside.
2. In a large bowl, beat the cream cheese with vanilla extract, salt, and powdered sugar until smooth and creamy.
3. Mix in half of the whipped topping until fully blended.
4. Gently fold in the remaining whipped topping until the mixture looks light and fluffy.
5. Add the prepared strawberries, blueberries, and mini marshmallows.
6. Fold everything together gently until evenly coated.
7. Transfer to a covered container and chill in the refrigerator until ready to serve.
Notes
Prepare the fruit before making the filling because the mixture thickens quickly once combined.
Best served the same day since the fruit can release moisture if stored too long.
The marshmallows add a soft, fluffy texture that balances the richness of the cheesecake mixture and the tartness of the berries.
Store covered in the refrigerator and consume the same day for best consistency.
This recipe works well for other holidays by changing the fruit colors.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: 4th of July
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving