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Red White and Blue Cheesecake Salad

Red White and Blue Cheesecake Salad: A Chilled Summer Treat

A vibrant Red White and Blue Cheesecake Salad combining strawberries, blueberries, and a creamy cheesecake filling—perfect for summer gatherings.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 cups
Course: Desserts
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Base
  • 8 oz cream cheese softened
  • 8 oz Cool Whip may substitute with homemade whipped cream
  • 3.4 oz instant cheesecake pudding mix use one box
  • 1 cup milk non-dairy alternatives can be used
For the Fruit and Texture
  • 1 cup mini marshmallows can substitute with chopped fruit
  • 1 cup fresh strawberries quartered
  • 1 cup fresh blueberries ripe and fresh

Equipment

  • Mixing Bowl
  • electric hand mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, beat cream cheese until smooth and free of lumps.
  2. Gently fold in Cool Whip into the cream cheese mixture.
  3. In a separate bowl, whisk instant cheesecake pudding mix with milk until thickened.
  4. Carefully add pudding mixture into the cream cheese and Cool Whip bowl, and fold until incorporated.
  5. Fold in mini marshmallows, quartered strawberries, and blueberries using a gentle motion.
  6. Cover and refrigerate for at least 1 hour before serving.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 50mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for a smoother texture. Use ripe fruits for the best flavor.

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