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Red, White and Blue Cheesecake Salad

Red, white and blue cheesecake salad is a no-bake dessert that mixes fluffy cheesecake cream with strawberries, blueberries, and mini marshmallows. Chill it until set, then fold gently for a creamy, fruity bowl with a patriotic look.
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Prep Time 15 minutes
chilling 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

cream cheese
  • 8 oz cream cheese softened
powdered sugar
  • 0.5 cup powdered sugar
vanilla extract
  • 1 tsp vanilla extract
whipped topping
  • 8 oz whipped topping (Cool Whip) thawed
strawberries
  • 2 cup fresh strawberries hulled and quartered
blueberries
  • 2 cup fresh blueberries
mini marshmallows
  • 1 cup mini marshmallows
raspberries
  • 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 for about 2–3 minutes until completely smooth and fluffy (no temperature needed for this no-bake step).
  2. Fold in the thawed whipped topping gently until fully incorporated and no streaks remain.
  3. Fold in the strawberries, blueberries, raspberries if using, and mini marshmallows carefully to avoid mashing the fruit.
  4. Taste the mixture and add a touch more powdered sugar if needed for sweetness.
Chill and serve
  1. Cover and refrigerate for 1 hour to let the cheesecake cream set.
  2. After chilling, give the salad a gentle stir, then transfer it to a serving bowl.

Notes

For the creamiest texture, keep the whipped topping thawed but not runny, and fold the fruit in last so it stays plump. Store covered in the refrigerator for up to 3 days. Freezing is not recommended because the fruit and cream can weep when thawed. For a lighter option, use light whipped topping instead of regular Cool Whip (the method and chill time stay the same).