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Red, White and Blue Cheesecake Salad

Red, white and blue cheesecake salad is a no-bake dessert with a fluffy cream cheese mixture folded through juicy strawberries and blueberries. It’s finished with mini marshmallows for a creamy, fruity cheesecake fruit salad bite.
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Prep Time 15 minutes
Chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cream cheese
  • 8 oz cream cheese Soften at room temperature so it beats smooth.
Powdered sugar
  • 0.5 cup powdered sugar
Vanilla extract
  • 1 tsp vanilla extract
Whipped topping
  • 8 oz whipped topping (Cool Whip) Thaw before using.
Fresh strawberries
  • 2 cup fresh strawberries Hull and quarter.
Fresh blueberries
  • 2 cup fresh blueberries
Mini marshmallows
  • 1 cup mini marshmallows
Fresh raspberries
  • 1 cup fresh raspberries Optional for extra red.

Method
 

Make the cheesecake cream
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy.
  2. Fold in the thawed whipped topping gently until fully incorporated and no streaks remain.
Fold in the fruit and chill
  1. Add the strawberries, blueberries, raspberries if using, and mini marshmallows, then fold carefully to avoid mashing the fruit.
  2. Taste the mixture and add a touch more powdered sugar if needed.
  3. Cover and refrigerate for at least 1 hour, then give a gentle stir.
  4. Transfer the red, white and blue cheesecake salad to a serving bowl.

Notes

For the smoothest texture, soften the cream cheese fully before beating so there are no lumps. Store covered in the refrigerator for up to 3 days; stir before serving. Freezing is not recommended because the fruit and whipped topping can change texture. For a lighter option, use reduced-fat cream cheese and a light whipped topping in the same amounts.