Red White and Blue Cheesecake Salad

Creamy and rich, this red white and blue cheesecake salad is characterized by a sweet-tangy cream cheese swirl packed with fresh fruit perfect for a sweet summer dessert!

Festive Cheesecake Salad Recipe

This pretty fruit salad is a little bit like a trifle but without the ladyfingers or other cookies. It’s definitely a recipe that’s meant for the sweets course. You won’t find any greens in this recipe!

I love to serve a big bowl of cheesecake salad with other no-bake desserts like Snickers Salad, Strawberry Jello Pie, or No Bake Oreo Cheesecake. Or, you can make a sponge cake or angel food cake, and spoon this berry cheesecake salad on top.

I made this patriotic dessert specifically for 4th of July and Memorial Day celebrations. However, there’s no reason you can’t serve it at a casual weeknight dinner or a picnic lunch. It travels well, so you can easily pack it up and bring it along to a potluck. Make a batch of Lemon Crinkle Cookies, too, and you’ll be all set!

Recipe Ingredients

To print: see recipe card below

• 1 (8 ounce) package cream cheese – Make sure to use full-fat brick-style cream cheese, not cream cheese from a tub.
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup milk – I recommend using whole milk or 2% milk for a rich flavor and creamy cheesecake mixture.
• 8 ounces thawed Cool Whip (or whipped topping)
• 1 cup blueberries – Fresh berries are best!
• 1/2 cup strawberries – Try to use strawberries that are ripe and slightly firm so that they will hold up well in the salad.
• 1/2 cup mini marshmallows – These add little pillowy pockets of texture.
• Whipped cream – This is optional but highly recommended for extra creamy goodness.

Variations

• Substitute 8 ounces of sweetened whipped cream for the Cool Whip
• Add vanilla pudding mix to the cheesecake filling for added sweetness.
• Add blackberries or raspberries for extra fruity flavor.
• Sprinkle coconut flakes on top for a bit of crunch.

Directions for How to Make Red White and Blue Cheesecake Salad

1. Beat: Beat the cream cheese in a large bowl with an electric mixture until smooth and fluffy. Add the sugar and vanilla, and beat again until well combined. Then, pour in the milk, and beat once more until the filling is light and fluffy.
2. Fold: Add the Cool Whip, and gently fold it into the mixture until smooth. Then, fold in the blueberries, strawberries, and mini marshmallows, distributing them evenly.
3. Chill: Transfer the bowl to the fridge to chill for at least 2 hours before serving.
4. Top: Add the whipped cream on top, if desired, and enjoy cold!

Serving Suggestions

Here are a few of my favorite dishes to serve alongside red, white, and blue salad:

• With pound cake – Try my Cream Cheese Pound Cake or Pound Cake from Cake Mix recipes—either would go really nicely with this salad!
• With other cheesecakes – If you love cheesecake like me, it’s fun to serve a few different kinds. Along with cheesecake salad, my No-Bake Lemon Cream Cheesecake, No-Bake Blueberry Cheesecake, or No-Bake Chocolate Cheesecake recipes are some of my favorites.
• With other cold desserts – Desserts that have the fridge do a lot of the work are the best! My 3-Ingredient Strawberry Icebox Cake is a dream of a dessert that would be delicious paired with a dessert salad. Or make my Strawberry Crunch Poke Cake, which is a mix of both.

How to Store

Store cheesecake salad in a bowl tightly covered with plastic or in an airtight container in the fridge for up to 3 days. Serve cold.

Did you make this Red White and Blue Cheesecake Salad? Be sure to let us know how it turned out and leave a rating and comment.

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