This Red White and Blue Cheesecake Salad recipe is a no-bake dessert perfect for any summer celebration such as Memorial Day, Fourth of July, picnics, potlucks, and more! Fresh strawberries, blueberries, mini marshmallows, and a creamy cheesecake filling combine into a refreshing salad everyone will enjoy.
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This easy Red White and Blue Cheesecake Salad is the ultimate seasonal and festive addition to any spread. No, it may not be the healthiest salad around, but if I can get away with calling my Strawberry Pretzel Jello Salad a “salad”, I figured I could get away with it once more! Not only are the colors in this dish vibrant and patriotic, but the fresh berries offer a sweet and juicy addition that will have everyone coming back for seconds!
Berry Cheesecake Salad Ingredient Notes
This recipe comes together using simple, budget friendly ingredients and is perfect for summer potlucks! For exact ingredient amounts, see printable recipe card at the bottom of this post.
- Cream Cheese– opt for full fat cream cheese as that adds the most flavor. Make sure the cream cheese is softened to room temperature for it combines into the other ingredients easier.
- Cool Whip– if you want to make homemade whipped cream, that works great too. This adds a light, creamy texture to the salad.
- Cheesecake Instant Pudding Mix– you’ll use one 3 ounce box. Any brand works great.
- Milk– whole milk is always best, however 2% or whichever type you have on hand will work.
- Marshmallows– make sure you use mini marshmallows as the large marshmallows change the texture and consistency and makes it hard to scoop.
- Strawberries– fresh is best, tops removed and quartered.
- Blueberries– again, fresh is best. Avoid frozen as this will make the salad watery.
Substitutions and Variations
- If you don’t want to use cheesecake flavored pudding, vanilla pudding works as well. The flavor won’t be as rich, but it will still be delicious.
- Feel free to add or change out which fresh fruits you use. Blackberries and raspberries make great additions too. If you aren’t needing this to be Patriotic, you can also use kiwi, bananas, apples, cantaloupe, etc.
- You can add in some vanilla yogurt in addition to the pudding to make the creamy mixture thicker and add in some health benefits from the yogurt.
How to make Red White and Blue Cheesecake Salad
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy.
- Add in the cool whip and blend until just combined.
- In a separate bowl, whisk together the cheesecake pudding mix and milk until smooth.
- Add the cheesecake mixture to the cool whip mixture and stir until combined.
- Fold in the mini marshmallows and fresh fruit.
- Place bowl into refrigerator to chill for a minimum of one hour, or until ready to serve. Red White and Blue Cheesecake Salad can be made 48 hours in advance.
Red White and Blue Cheesecake Salad Tips and Tricks
- As mentioned above, opt for full fat cream cheese and even whipped topping as it really adds to the richness and creamy texture. Low fat works, but changes the overall flavoring.
- If the cream cheese and pudding mixture gets too thick, add in a splash of milk or heavy cream to loosen it up a bit. It does get thick quickly, so its important to make this recipe step by step and as soon as you have the ingredients ready to go.
- After a few trial and errors, I do not recommend using frozen berries. Most of the year, you should be able to find them in your produce section, so avoid frozen as the red white and blue dessert gets too watery and messy to eat.
- This recipe for red white and blue cheesecake salad can be made in advance and in fact, tastes better once having set up for about 24 hours in advance.
- To make this Keto friendly, simply make a homemade whipped topping in place of Cool Whip and use a sweetener such as Lakanto.
Storage and Make Ahead Instructions
- If you have leftovers of your red white and blue cheesecake salad, cover bowl tightly with plastic wrap or transfer to an airtight container. It will stay fresh for about 3-4 days.
- If you’re planning on making this cream cheese fruit salad ahead of time, store your pudding mixture and fruit separately until ready to serve. Once serving, simply fold in the fresh fruit and marshmallows.
- You can keep this salad out at room temperature for up to 2 hours.
- It is not recommended to freeze this as it will be watery once thawed.
More Patriotic Recipes you’ll love
Red, White, and Blue Poke Cake– easy to make and perfect for any summertime celebration, this cake is sure to be a hit with everyone!
Patriotic Puppy Chow– a simple, no-bake sweet treat that is perfect for 4th of July, Memorial Day, or any summer gathering! Chocolate peanut butter coated rice chex cereal covered in powdered sugar with red and blue M & M’s throughout!
4th of July Fruit Pizza– an ideal patriotic dessert, suitable for all occasions! With a Pillsbury sugar cookie dough crust, delightful cream cheese frosting, and a medley of fresh fruit toppings, indulge in the ultimate sweet treat anytime!
Red, White, and Blue Strawberries– a fun and tasty way to celebrate the holiday. Made with just a few ingredients, these Red White and Blue strawberries are the perfect 4th of July dessert treat.
Layered Patriotic Jello Trifle– just the thing to make for any festive occasion! Layers of tasty flavors in every bite, this will be the hit at any gathering!
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Easy Red White and Blue Cheesecake Salad
Equipment
Ingredients
- 8 oz cream cheese softened
- 8 oz cool whip
- 3 oz cheesecake instant pudding mix
- 1 cup milk
- 10 oz mini marshmallows
- 2 cups strawberries fresh, tops removed and quartered
- 1 cup blueberries fresh
Instructions
- In a large mixing bowl, beat the cream cheese with an electric hand mixer on medium speed until smooth.
- Add in the cool whip and mix until just combined.
- In a separate bowl, whisk together the instant cheesecake pudding mix and milk until mixture is thickened and free of lumps.
- Add the pudding mixture to the cheesecake mixture and mix until just combined.
- Gently fold in the marshmallows, strawberries, and blueberries.
- Cover bowl with plastic wrap or lid and place in fridge to chill for at least one hour, or until serving.
Julie
My grandkids are obsessed with this recipe! Thanks for sharing!
Kristin
Yay!! Love hearing that!! Glad its a hit!
K Meagher
The cheesecake flavor was great. I thought I misread the recipe when it called for 10 ounces of mini marshmallows which is an entire bag. I used a quarter of a bag and that was still quite a bit. otherwise, I followed the recipe exact.
Kristin
You can use less if desired. My family loves our marshmallows, so using the whole bag is fitting, however, I have lessened it before and its great too! Glad you enjoyed!