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Red, White and Blue Cheesecake Salad

Red, white and blue cheesecake salad is a no-bake dessert salad with fluffy cream cheese mixture folded with strawberries, blueberries, and mini marshmallows. It’s an easy summer cheesecake fruit salad with a creamy, spoonable texture—perfect for a patriotic spread.
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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 base
  • 8 oz cream cheese Soften to room temperature so it blends smooth.
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping (Cool Whip) Thawed for easy folding.
Fruit and add-ins
  • 2 cup fresh strawberries Hulled and quartered.
  • 2 cup fresh blueberries
  • 1 cup mini marshmallows
  • 1 cup fresh raspberries Optional for extra red.

Method
 

Make the cheesecake cream
  1. Beat softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, scraping the sides as needed to remove lumps.
  2. Fold in whipped topping gently until fully incorporated and no streaks remain.
Fold in fruit and marshmallows
  1. Add strawberries, blueberries, raspberries if using, and mini marshmallows and fold in carefully to avoid mashing the fruit.
  2. Taste and add a touch more powdered sugar if needed, then fold briefly to distribute evenly.
Chill and serve
  1. Cover and refrigerate for at least 1 hour to thicken slightly and chill the flavors.
  2. Give the salad a gentle stir, then transfer to a serving bowl and serve cold.

Notes

Pro tip: Use softened cream cheese and thawed whipped topping for the smoothest, streak-free cheesecake cream. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the fruit texture changes. For a lighter option, use reduced-fat cream cheese and light whipped topping to cut calories while keeping the same no-bake method.