Red, White, and Blue Cheesecake Salad Recipe
If there’s a single dish that captures the thrill of summer gatherings and festive picnics, it’s the Red, White, and Blue Cheesecake Salad. This salad is pure joy in a bowl—think thick, creamy dreamy cheesecake filling wrapped around juicy strawberries and blueberries, finished with pillowy mini marshmallows for a playful bite. It’s part fruit salad, part no-bake dessert, and entirely the kind of showstopper that always disappears first at the barbecue. Whether you’re making it for a holiday gathering or just to brighten up an average weeknight, this salad is a wonderful way to serve a burst of color and flavor in every spoonful.
Ingredients You’ll Need
The magic of this recipe lies in how a handful of simple, easy-to-find ingredients are transformed into something truly spectacular. Each item here has a key role, whether it’s the creamy base or the bursts of fresh fruit that give Red, White, and Blue Cheesecake Salad its signature look and taste.
- Cheesecake pudding mix (3.4 oz): This imparts the creamy, tangy cheesecake flavor that makes the base so irresistible.
- Whipped topping (12 oz): Lightens the salad and creates a melt-in-your-mouth texture—don’t skimp here!
- Strawberry yogurt (18 oz): Adds a subtle strawberry tang and more creaminess, balancing the sweetness beautifully.
- Vanilla extract (1 teaspoon): A splash of vanilla rounds out all the flavors and gives the salad a homemade touch.
- Strawberries (1 lb, sliced): Their ruby-red color and juicy bite are essential to the patriotic theme and fresh flavor.
- Blueberries (2 cups): Plump and sweet, blueberries create that gorgeous blue pop and provide antioxidant-rich goodness.
- Miniature marshmallows (2 cups): Add a whimsical cloud-like texture and a little extra sweetness in every forkful.
How to Make Red, White, and Blue Cheesecake Salad
Step 1: Make the Creamy Cheesecake Dressing
This is where all the flavor magic happens! In a large mixing bowl, blend together the whipped topping, cheesecake pudding mix, strawberry yogurt, and vanilla extract. Whisk it all until silky smooth—no lumps allowed. You want every bite of your Red, White, and Blue Cheesecake Salad to taste rich, tangy, and creamy. Cover the mixture tightly and let it chill in the refrigerator for at least an hour; this lets the flavors mingle and thickens the base for that irresistible scoopable texture.
Step 2: Prep the Berries
While your cheesecake mixture chills, it’s time to get those beautiful fruits ready. Give the blueberries a gentle wash and let them drain thoroughly so they don’t water down the salad. Hull and slice the strawberries into bite-sized pieces. Having the berries perfectly prepped ensures every spoonful is full of red and blue bursts, highlighting the patriotic flair of this salad.
Step 3: Combine and Fold Everything Together
Once your cream base is perfectly chilled, it’s time to assemble. Gently fold in the sliced strawberries, whole blueberries, and mini marshmallows with a spatula. Take care to mix gently—you want to keep those fruits whole and the marshmallows fluffy. You’ll see the colors come alive as the dressing cloaks every piece, transforming everything into a creamy, dreamy treat. Give it a final gentle stir to ensure an even distribution of berries and marshmallows before serving.
Step 4: Serve and Enjoy
Your Red, White, and Blue Cheesecake Salad is ready to dazzle! Transfer it to a serving dish or individual parfait cups. This dessert-salad hybrid is best served chilled, so keep it in the refrigerator until just before you’re ready to serve. Watch as everyone digs in—this is sure to be the star of the table!
How to Serve Red, White, and Blue Cheesecake Salad
Garnishes
Make it extra special by adding a sprinkle of fresh berries on top, a scattering of extra mini marshmallows, or even a dusting of crushed graham crackers for a classic cheesecake vibe. A few sprigs of fresh mint also add a pop of color and a cool aroma—guests will love the finishing touch.
Side Dishes
This salad is delightful on its own, but it plays especially well alongside other summer favorites. Pair it with grilled chicken, burgers, or even a side of crispy potato chips for a casual backyard feast. For brunch, serve it with a basket of croissants or bagels for a sweet and tangy surprise.
Creative Ways to Present
For extra flair, scoop Red, White, and Blue Cheesecake Salad into mason jars or clear parfait glasses—layer with berries for a stunning striped effect. You could even spoon it into small waffle bowls for a crunchy edible container, or create a festive trifle by layering with angel food cake cubes for a potluck showstopper.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Red, White, and Blue Cheesecake Salad in an airtight container in the refrigerator. It stays fresh and delicious for about 2 to 3 days, though the berries will continue to release some juices, making the salad a bit softer over time. Give it a gentle stir before serving leftovers.
Freezing
While freezing isn’t ideal for this salad (the texture of the creamy base and marshmallows can get a little strange after thawing), you can freeze it if needed. Place in a freezer-safe container, leaving a bit of space at the top for expansion. Thaw it overnight in the fridge and give it a brisk mix before serving—just know the fruit may be a bit softer.
Reheating
There’s no need to reheat this salad—it’s meant to be served cold and refreshing! If you’ve stored it in the fridge or thawed from the freezer, just bring it out and let it sit at room temperature for 10 to 15 minutes to take the chill off before serving if you prefer a slightly softer texture.
FAQs
Can I use fresh whipped cream instead of whipped topping?
Absolutely, you can substitute homemade lightly sweetened whipped cream for the whipped topping if you’re looking for a more natural option. Just make sure to whip it until stiff peaks form and fold it in gently to preserve the airy texture the Red, White, and Blue Cheesecake Salad is known for.
Is it possible to make this salad ahead of time?
Yes, you can make Red, White, and Blue Cheesecake Salad up to a day in advance. Just keep it covered in the fridge; add any extra berries or garnishes just before serving to prevent them from bleeding their color into the salad.
Can I swap out the fruits for others?
While strawberries and blueberries make the salad festive and patriotic, feel free to get creative! Raspberries or blackberries work wonderfully and taste great with the creamy base. Just keep color and texture in mind to preserve the classic Red, White, and Blue Cheesecake Salad look.
Is there a way to make this recipe lighter?
You can easily make a lighter version by using low-fat or nonfat yogurt and a reduced-fat whipped topping. The flavor stays delicious, and you can enjoy your Red, White, and Blue Cheesecake Salad with a little less guilt!
How do I keep the marshmallows from dissolving in the salad?
Mini marshmallows hold up well in this salad, especially if you fold them in gently just before serving. Keeping the salad chilled and not letting it sit out too long will also help maintain their soft, pillowy texture.
Final Thoughts
If you’re searching for a no-fuss, crowd-pleasing dessert that really turns heads, Red, White, and Blue Cheesecake Salad is the answer. With its vibrant colors, tangy sweetness, and luscious creaminess, it’s bound to become a favorite at your table, too. Go ahead and give it a try—you might find it’s your new go-to for every warm-weather celebration!
Print
Red, White, and Blue Cheesecake Salad Recipe
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Red, White, and Blue Cheesecake Salad is a delightful and creamy dessert that’s perfect for any patriotic celebration. Bursting with fresh berries, fluffy marshmallows, and a luscious cheesecake pudding dressing, this salad is sure to be a hit at your next gathering.
Ingredients
Cheesecake Pudding Dressing:
- 3.4 oz box of cheesecake pudding mix
- 12 oz whipped topping
- 18 oz strawberry yogurt
- 1 teaspoon vanilla extract
Fruit Mix-ins:
- 1 lb strawberries (sliced)
- 2 cups blueberries
- 2 cups miniature marshmallows
Instructions
- Make the Creamy Dressing: Place the whipped topping, pudding mix, vanilla extract, and yogurt into a large bowl. Whisk together until thoroughly combined and smooth. Cover the mixture and refrigerate for about one hour until ready to serve.
- Prep the Fruit: Wash and drain the blueberries. Wash, pat dry, and slice the strawberries.
- Combine: Remove the cream mixture from the refrigerator and gently fold in strawberries, blueberries, and mini marshmallows; stir gently to combine.
- Serve: Serve and enjoy!
- Prep Time: 20 minutes
- Category: Dessert
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 21g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Cheesecake Salad, Red White Blue, Dessert, Berries, Easy, No-Bake
