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Red, White and Blue Cheesecake Salad

Red, white and blue cheesecake salad is a no-bake dessert that folds fluffy cheesecake cream through juicy berries and mini marshmallows. Chill it until set, then serve cold for an easy summer patriotic fruit salad with a creamy texture.
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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 Equipment Method Notes

Ingredients
  

Cheesecake cream
  • 8 oz cream cheese softened
  • 0.5 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping (Cool Whip) thawed
Fruit and mix-ins
  • 2 cup fresh strawberries hulled and quartered
  • 2 cup fresh blueberries
  • 1 cup mini marshmallows
  • 1 cup fresh raspberries optional for extra red

Equipment

  • 1 stand mixer

Method
 

Make the cheesecake cream
  1. Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, using a hand or stand mixer on medium speed.
  2. Fold in the thawed whipped topping gently until fully incorporated and no streaks remain.
Fold in fruit and marshmallows
  1. Add the strawberries, blueberries, raspberries (if using), and mini marshmallows, then fold carefully to avoid mashing the fruit.
  2. Taste and add a touch more powdered sugar if needed for balance, then fold once more to combine.
Chill and serve
  1. Cover and refrigerate for at least 1 hour to thicken and set the salad.
  2. After chilling, give the salad a gentle stir, then transfer to a serving bowl.

Notes

For the smoothest cheesecake cream, make sure the cream cheese is fully softened before mixing—cold cream cheese can leave lumps. Refrigerate covered for up to 3 days; the marshmallows may soften slightly over time. Freezing isn’t recommended for this no-bake dessert because the berries and whipped base can weep after thawing. For a lighter option, use reduced-fat whipped topping or a light cream cheese alternative if you’d like.