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Red White and Blue Cheesecake Salad

A vibrant and creamy dessert salad that celebrates summer with sweet berries and a cheesecake base, perfect for festive occasions like the Fourth of July.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American, Summer
Calories: 250
Ingredients Method Notes

Ingredients
  

For the creamy base
  • 8 ounces cream cheese, softened Use full-fat cream cheese for best texture
  • 8 ounces frozen whipped topping, thawed (e.g., Cool Whip)
  • 3 ounces instant cheesecake pudding mix Can substitute with vanilla or chocolate pudding
  • 1 cup milk Use whole or low-fat milk
For the fruit mixture
  • 2 cups mini marshmallows
  • 1 cup blueberries Fresh or frozen berries can be used
  • 2 cups strawberries, chopped
  • to taste Red, white, and blue sprinkles Optional for decoration

Method
 

Preparation
  1. In a large bowl, beat the cream cheese with a mixer until creamy and smooth.
  2. In a separate bowl, whisk together the pudding mix and milk until it thickens.
  3. Fold the thawed whipped topping into the beaten cream cheese, then gently fold in the pudding mixture until fully combined.
  4. Stir in the mini marshmallows, chopped strawberries, and blueberries gently.
  5. Optional: sprinkle with red, white, and blue sprinkles.
Serving
  1. Serve immediately in a large, clear bowl or in individual mason jars for a fun presentation.

Notes

For added flavor, a splash of vanilla extract can be included. You can also mix in crushed graham crackers for extra texture or change the fruits based on preference.