Red White and Blue Cheesecake Salad

Red White and Blue Cheesecake Salad is a delightful and patriotic dessert‑salad fusion that’s perfect for summer gatherings, holidays, or just brightening up snack time. This creamy, fruit‑filled treat combines cheesecake‑flavored pudding, whipped topping and cream cheese with juicy strawberries, plump blueberries and raspberries. With its light, fluffy texture and fresh berry medley, this dish is as fun to look at as it is to eat. Ready in under 20 minutes plus an easy chill—this recipe delivers big on flavor without fuss. Whether you’re hosting a barbecue or bringing a dish to share, this salad is bound to please.

Why You’ll Love This Red White and Blue Cheesecake Salad

• Appearance: vibrant red strawberries and raspberries, stark white drizzle from the cheesecake layer, and deep blue blueberries create a striking, patriotic look.
• Flavor: The tangy cream cheese combined with the sweetness of the pudding complements the fresh, juicy berries beautifully.
• Texture: Smooth and airy with a subtle crunch from the marshmallows and bursts of berry juiciness.
• Ease: minimal prep, no baking involved—and can be made ahead!​
• Versatility: ideal for potlucks, BBQs, picnics, or as an impressive yet effortless summer dessert.

Ingredients

• 3.4 oz cheesecake‑flavored instant pudding mix
• 8 oz cream cheese, softened to room temperature
• 8 oz whipped topping (like Cool Whip), thawed
• 1 cup milk
• 10 oz mini marshmallows
• 1 cup sliced strawberries
• 1 cup fresh blueberries
• 1 cup fresh raspberries

Step‑by‑Step: How to Make Red White and Blue Cheesecake Salad

1. In a medium bowl, whisk together the cheesecake pudding mix, softened cream cheese, whipped topping, and milk until smooth and well‑combined.
2. Gently fold in the mini marshmallows until they’re evenly distributed throughout the cheesecake mixture.
3. One type of berry at a time, slowly and gently fold in sliced strawberries, blueberries, and raspberries. Mix carefully so the ripe strawberries and raspberries don’t break down.
4. Cover and refrigerate the salad for at least one hour to let it chill and flavors meld.
5. The salad can be prepared up to 48 hours in advance—keep it covered in the fridge until you’re ready to serve.

Helpful Tips

• Softening cream cheese: Leave at room temperature for about 30 minutes or microwave in short bursts (5–7 seconds) with stirring to avoid lumps.
• Whisk well: To ensure creamy texture, make sure the pudding mix and cream cheese are fully combined before adding other ingredients.
• Folding technique: Gently fold using a spatula rather than stirring to keep the delicate berries intact.
• Chill time: While one hour is the minimum, chilling longer (even overnight) helps set the flavors and texture.
• Serving temperature: Best enjoyed straight from the fridge to keep it cool, creamy, and refreshing.

Substitutions And Variations

• Fruit swaps: Substitute blackberries, red currants, or even diced peaches for variation.
• Flavor twist: Use vanilla‑flavored pudding mix instead of cheesecake flavor for a milder taste.
• Marshmallow size: Use regular‑sized marshmallows lightly chopped if mini versions aren’t available.
• Dairy‑free tweaks: Swap in non-dairy alternatives like coconut-based whipped topping and vegan cream cheese for a dairy-free version.
• Sugar‑free option: Use sugar‑free pudding mix and reduced‑sugar whipped topping to reduce sweetness.

Storage Instructions

• Store in a tightly sealed container or covered bowl in the refrigerator to maintain freshness.
• It stays fresh for up to 48 hours—after that, berry juices may begin to soften the marshmallows and affect texture.
• Give it a gentle stir before serving after storing to re‑fluff and redistribute the berries.

Nutritional Information

Approximate per serving (based on 8 servings):

• Calories: 250–300 kcal
• Fat: 8–12 g (from cream cheese and whipped topping)
• Carbohydrates: 40–45 g (from pudding mix, marshmallows, and berries)
• Sugar: 30–35 g
• Protein: ~3–4 g Print

  Red White and Blue Cheesecake Salad

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  • Author: Lisa
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x

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  Description

  Red White and Blue Cheesecake Salad is a creamy, no-bake dessert loaded with cheesecake pudding, fluffy whipped topping, mini marshmallows, and fresh summer berries. It’s the ultimate festive treat for patriotic holidays, summer parties, or easy potluck prep. Quick, colorful, and crowd-pleasing—make it ahead and serve it chilled!

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  Ingredients

  Scale 1x2x3x

  • 3.4 oz cheesecake-flavored instant pudding mix

  • 8 oz cream cheese, softened to room temperature

  • 8 oz whipped topping (like Cool Whip), thawed

  • 1 cup milk

  • 10 oz mini marshmallows

  • 1 cup sliced strawberries

  • 1 cup fresh blueberries

  • 1 cup fresh raspberries

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  Instructions

  1. In a medium bowl, whisk pudding mix, cream cheese, whipped topping, and milk until smooth.

  2. Fold in mini marshmallows gently.

  3. One type at a time, gently fold in sliced strawberries, blueberries, and raspberries.

  4. Cover and refrigerate for at least 1 hour before serving.

  5. Stir gently before serving. Best served chilled.

  Notes

  • For best texture, use fresh berries. If using frozen, thaw and drain completely.

  • Salad can be made up to 48 hours ahead. Store tightly covered in the fridge.

  • Gently fold ingredients to avoid crushing berries.

  • Try dairy-free alternatives for a vegan version.

  • Prep Time: 15 minutes
  • Cook Time: 0 minutes

  Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 34 g
  • Carbohydrates: 42 g
  • Protein: 3.5 g

Serving Suggestions

• Garnish with extra berries on top just before serving for a fresh pop of color.
• Serve in clear glass bowls or trifle dishes to showcase the red, white, and blue layers.
• Pair with vanilla wafer cookies, graham crackers, or shortbread on the side for dipping.
• Add topping options like a sprinkle of lemon zest, a drizzle of berry coulis, or crushed pistachios for extra color and crunch.
• Great alongside BBQ burgers, hot dogs, or grilled items—its creamy sweetness balances savory dishes beautifully.

Frequently Asked Questions About Red White and Blue Cheesecake Salad

Q: Can I make this gluten-free?
All listed ingredients—pudding mix, whipped topping, cream cheese, marshmallows, and berries—are typically gluten-free. Always double-check packaging for any cross-contamination warnings or added starches, especially in pudding mixes and marshmallows.

Q: Will the marshmallows get soggy?
The mini marshmallows stay fluffy for up to 48 hours if kept chilled. They may soften slightly over time as berry juices release moisture, but gentle stirring before serving brings back their texture.

Q: Can I use frozen berries?
You can, but thaw and drain them well before folding into the mixture to avoid excess liquid. For best texture, fresh berries are recommended.

Q: What size salad does this recipe make?
This recipe makes about 8 side‑dish servings or 6 generous dessert portions. It’s ideal for sharing at family meals or potlucks.

Q: How far in advance can I make it?
You can prepare this salad up to 48 hours ahead of time. Just keep it chilled, and give it a gentle stir before serving for the best texture and presentation.

Conclusion

Red White and Blue Cheesecake Salad is an easy and refreshing treat that brings together creamy cheesecake flavor with vibrant, juicy berries in a visually stunning and crowd‑pleasing way. Thank you so much for reading—I love how quickly this comes together and how bright and flavorful every bite is. It’s a fun dessert to make ahead and share with friends and family. I hope you enjoy making and savoring this dish as much as I do. Wishing you a joyful, flavorful cooking experience—and thank you for being part of our food‑loving community.