Red, White & Blue Cheesecake Salad – A Patriotic Summer Dessert

Celebrate summer with this creamy Red, White & Blue Cheesecake Salad—a festive no-bake dessert that’s bursting with strawberries, blueberries, mini marshmallows, and a rich cheesecake base. Perfect for 4th of July, Memorial Day, picnics, or backyard BBQs, this fruit salad is easy to make and always a crowd-pleaser!

Ingredients

1 (8 oz) package cream cheese, softened
1 (3.4 oz) box instant cheesecake pudding mix (dry mix only)
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8 oz) tub whipped topping (such as Cool Whip), thawed
2 cups mini marshmallows
2 cups strawberries, chopped
1½ cups fresh blueberries
1 cup bananas, chopped (optional; add just before serving to prevent browning)

Instructions

1. Make the Creamy Cheesecake Base:

In a large mixing bowl, beat the softened cream cheese until smooth. Add the dry cheesecake pudding mix, powdered sugar, and vanilla extract. Mix until well combined and smooth.

2. Fold in Whipped Topping:

Gently fold the thawed whipped topping into the cream cheese mixture until fully incorporated and fluffy.

3. Add Marshmallows & Fruit:

Stir in the mini marshmallows, chopped strawberries, and blueberries. If using bananas, add them right before serving to maintain freshness and color.

4. Chill & Serve:

Refrigerate the salad for at least 1 hour before serving. This helps the flavors meld and gives the salad a firmer texture.

Tips for Best Results:

Use fresh berries for the best flavor and color.
Add bananas last to avoid browning if you plan to prepare ahead.
Store leftovers covered in the fridge for up to 2 days.

Why This Recipe Works:

No-bake & quick – ready in under 15 minutes!
Perfect for patriotic holidays and summer parties.
Kid-friendly and loved by all ages.

For more details, visit the full recipe

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