Description
A festive and creamy Red White and Blue Cheesecake Salad featuring fresh strawberries, blueberries, raspberries, and mini marshmallows folded into a sweet cream cheese and whipped topping mixture. Perfect for patriotic occasions or a refreshing summer dessert.
Ingredients
Scale
Cheesecake Mixture
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (8-ounce) tub whipped topping (such as Cool Whip)
Fruit & Mix-ins
- 2 cups fresh strawberries, hulled and sliced
- 1 1/2 cups fresh blueberries
- 1 1/2 cups mini marshmallows
- 1 cup fresh raspberries (optional)
Instructions
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Sweeteners: Add the powdered sugar and vanilla extract to the cream cheese and mix until fully combined and smooth.
- Fold in Whipped Topping: Gently fold in the whipped topping until the mixture is light and fluffy.
- Add Fruit and Marshmallows: Add the sliced strawberries, fresh blueberries, mini marshmallows, and optional raspberries to the cheesecake mixture.
- Combine Ingredients: Carefully fold the fruit and marshmallows into the mixture until everything is well coated and evenly distributed.
- Chill: Chill the salad in the refrigerator for at least 1 hour before serving to achieve the best texture and flavor.
Notes
- For a lighter version, use reduced-fat cream cheese and whipped topping.
- Add sliced bananas just before serving for extra flavor and texture.
- Best served the same day it’s made for the freshest texture and taste.
