My Red White and Blue Cheesecake Salad is packed with strawberries, blueberries, and raspberries. Paired with mini marshmallows and a creamy cheesecake dressing. Perfect for 4th of July or Memorial day.
Red White and Blue Cheesecake Salad is the perfect seasonal and festive salad for a 4th of July celebration.
Reading: Fruit salad with cream cheese and pudding
My recipe is really simple and uses cheesecake pudding to create a fruit salad dressing that is creamy and delicious. Fresh seasonal berries, like strawberries, blueberries, and raspberries create a festive color scheme and a delicious flavor combo.
This is a great side dish for a get together with friends or celebrate with the family. My kids love when they see me making this side dish. I think anytime they see recipes with mini marshmallows they get excited!
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This side takes under 10-minutes to put together and a quick chill in the fridge before serving. Super easy and super delicious.
Table of Contents
Ingredients
- Cheesecake flavored instant pudding – vanilla flavor works well for Red White and Blue Cheesecake Salad works well, but the flavor won’t be as rich.
- Cream Cheese– make sure the cream cheese is softened before mixing.
- whipped topping
- milk – I like to use whole milk so the base is nice and creamy, but 2% works well too.
- mini marshmallows– I do not use full-size marshmallows because it significantly changes the consistency of the Red White and Blue Cheesecake Salad.
- strawberries – fresh is best
- blueberries – avoid frozen, or it will make the salad watery.
- raspberries – again, do not use frozen for this recipe.
Instructions
- In a medium bowl, whisk together the pudding mix, whipped topping, cream cheese, and milk until smooth.
- Add the marshmallows to the cheesecake dressing and stir to evenly mix.
- Gently mix the berries (one type at a time), into the cheesecake mixture. Ripe strawberries and raspberries can break apart easily. Mix slowly and gently.
- Cover and place in the fridge to chill for an hour. Red White and Blue Cheesecake Salad can be made 48 hours in advance. Store in fridge till ready to serve.
Tips and Tricks
- You may ask, “why can’t I use frozen berries?”. I have found that the salad becomes watery. The ice causes the structure of the berries to breakdown when they thaw. Freezing berries is great for some recipes, but this not one of them. Stick to fresh berries.
- I like to use full-fat whipped topping and cream cheese. There are low-fat and fat-free options, but it does change the richness and creaminess of the dressing.
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