Description
This Red White and Blue Cheesecake Salad is a creamy, fluffy, no-bake patriotic dessert made with cheesecake pudding, cream cheese, whipped topping, marshmallows, strawberries, blueberries, and raspberries. It is perfect for Memorial Day, the Fourth of July, summer BBQs, potlucks, and easy make-ahead celebrations.
Ingredients
Scale
- 1 package (3.4 oz) cheesecake flavored instant pudding mix
- 8 oz cream cheese, softened to room temperature
- 8 oz whipped topping, thawed
- 1 cup milk
- 10 oz mini marshmallows
- 1 cup sliced fresh strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Instructions
- In a large mixing bowl, add the softened cream cheese, cheesecake pudding mix, and milk.
- Beat with a hand mixer or whisk until smooth, creamy, and completely lump-free.
- Gently fold in the thawed whipped topping until the cheesecake mixture becomes light and fluffy.
- Add the mini marshmallows, sliced strawberries, blueberries, and raspberries.
- Fold everything together gently so the berries stay whole and the colors remain beautiful.
- Transfer the cheesecake salad to a large serving bowl or clear glass dish.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with extra fresh berries before serving, if desired.
Notes
Make sure the cream cheese is fully softened before mixing to avoid lumps. Pat the berries very dry after washing so the salad does not become watery. For a lighter version, use Neufchâtel cheese and light whipped topping. If you cannot find cheesecake pudding mix, use vanilla instant pudding with 1 teaspoon of lemon juice or lemon zest. Store covered in the refrigerator for up to 48 hours.