Red White and Blue Cheesecake Salad

This Red White and Blue Cheesecake Salad is a creamy, fruity, and festive no-bake dessert that’s perfect for summer gatherings, picnics, or patriotic holidays. Loaded with fresh strawberries, blueberries, and mini marshmallows, all folded into a rich cheesecake-style base, it’s a sweet and tangy treat that’s as easy to make as it is to devour.

Why You’ll Love This Recipe

I love this recipe because it brings together all the flavors of a cheesecake without the hassle of baking. It’s cool, creamy, and bursting with fresh berries—perfect for hot weather. It only takes a few minutes to put together, and I can serve it right away or chill it ahead of time. Plus, the red, white, and blue colors make it a show-stopping dish for Memorial Day, Fourth of July, or any summer celebration.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Powdered sugar

• Vanilla extract

• Whipped topping (like Cool Whip), thawed

• Fresh strawberries, hulled and quartered

• Fresh blueberries

• Mini marshmallows

directions

1. In a large bowl, I beat the softened cream cheese until smooth and creamy.

2. I add the powdered sugar and vanilla extract and continue to mix until well combined.

3. I gently fold in the whipped topping until the mixture is light and fluffy.

4. I add the strawberries, blueberries, and mini marshmallows, folding them in carefully to avoid breaking the berries.

5. I cover and refrigerate the salad for at least 30 minutes before serving to let the flavors meld and the texture set.

Servings and timing

This recipe makes about 6–8 servings. It takes 10 minutes to prepare and at least 30 minutes to chill—so it’s ready to enjoy in under an hour.

Variations

Sometimes I add raspberries or blackberries for more berry variety. I’ve also used flavored cream cheese (like strawberry) for a fun twist. For a lighter version, I use reduced-fat cream cheese and whipped topping. If I want more crunch, I sprinkle in some crushed graham crackers or chopped nuts just before serving.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 2 days. I give it a gentle stir before serving again. I don’t recommend freezing it, as the texture of the cream and fruit changes after thawing.

FAQs

Can I make this ahead of time?

Yes, I usually make it a few hours ahead and keep it chilled until ready to serve. I wait to add the marshmallows until just before serving if I want them to stay soft.

Can I use frozen berries?

I don’t recommend frozen berries—they release too much moisture and can make the salad watery.

Can I use homemade whipped cream?

Yes. I whip heavy cream with a bit of powdered sugar and vanilla until stiff peaks form, then fold it in as a substitute for whipped topping.

What’s the best way to serve it?

I serve it in a large bowl or spoon it into individual cups for easy serving at parties or potlucks.

Can I add more fruit?

Absolutely. Bananas, raspberries, or even red grapes work well. I just make sure to pat them dry to avoid extra moisture.

Conclusion

This Red White and Blue Cheesecake Salad is the perfect sweet, creamy dish for summer celebrations. With its vibrant colors, fresh fruit, and fluffy cheesecake base, it’s as festive as it is delicious. Whether I’m hosting a barbecue or bringing a dish to a potluck, this salad always earns compliments and disappears fast.