My red, white, and blue cheesecake salad is the perfect no bake summer dessert. Creamy, fluffy, and delicious, this fluff recipe is filled with fresh strawberries, blueberries, and mini marshmallows. Bring it to your next cookout, Memorial day gathering, or Fourth of July party.

Dessert fluff is such an easy, delicious no bake treat and this red, white, and blue cheesecake salad version is perfect for the 4th of July or Memorial day weekend. It’s simple to make, festive, and always a hit summer gatherings.

One of my favorite things about this creamy dessert is the texture. The softness of the marshmallows, with the pop of the blueberries, and creaminess of the cheesecake pudding all in one bite.

This is a recipe I turn to all year long. Yes, it has the beautiful colors that are fun for the holidays, but it’s a dessert that works for just about any occasion. And the fact that it only takes about 10 minutes to whip together makes it even better when you need something quick.

Want more dessert fluff recipes, try this pineapple pretzel fluff, lemon fluff, strawberry fluff, or cherry fluff.

Why you’ll love this recipe

• Festive color. Beautiful red, white, and blue color. Perfect for the holidays, cookouts, potlucks, and more.
• Great flavor. The perfect balance of sweetness with fresh fruit.
• No bake dessert. So simple to make and no oven required.
• So easy! You can whip this dessert up in about 10 minutes.

Ingredients

Make this red white, and blue fluff recipe with simple ingredients you might already have in your kitchen.

• Cream cheese: Softened cream cheese is the creamy base of this no bake dessert.
• Cool Whip: Thawed frozen whipped topping adds a light and fluffy texture.
• Instant cheesecake pudding mix: This is a great way to get delicious cheesecake flavor.
• Milk: Use your favorite milk to combine with the pudding mix.
• Blueberries: Fresh, cleaned blueberries and the perfect sweet and tart flavor and of course the blue color.
• Strawberries: Make sure to clean your strawberries and remove the stem. I like dicing my strawberries but you could also slice them.
• Sprinkles: This is an optional ingredient but it will add more color to the dish.

How to make red white and blue cheesecake salad

1. Begin making the dessert by mixing the softened cream cheese with an electric mixer. I like doing this to make sure it’s extra creamy.
2. In a separate bowl, whisk together the pudding mix and the milk until it starts to thicken.

3. Fold the Cool Whip in with the cream cheese and then stir in the pudding with the cream cheese mixture.
4. Fold in the diced strawberries, blueberries, and mini marshmallows.

5. Cover the bowl and chill in the refrigerator for about an hour before serving.

6. To serve, I recommend adding some extra diced strawberries and blueberries to the top for the best color. You can also add in some colorful sprinkles.

Heather’s recipe tips

This red, white, and blue fluff is very simple to make. I have a few tips that will help to make sure it turns out great each time you make the recipe.

• Make sure to soften the cream cheese to room temperature. This will ensure it’s nice and creamy, not lumpy.
• Pat the strawberries dry after chopping. I like to try and remove any excess water off of the strawberries so that it doesn’t water down the fluff.
• Chill before serving. I recommend chilling the cheesecake fluff in the refrigerator before serving so it has a time to chill and come together for the best flavor.
• No frozen berries. I do not recommend using frozen berries because they tend to be too watery.

Variations and substitutions

• Pudding: You can substitute the cheesecake flavor pudding with vanilla, strawberry, or white chocolate pudding mix.
• Berries: Add in raspberries or blackberries for extra color or substitute with all blueberries or all strawberries.
• Angel food cake: Add in pieces of angel food cake and spread it out in a 9 x 13 casserole dish for a twist on this dessert.
• Crunch: Sprinkle some crushed graham crackers or crushed vanilla wafers on top.

Storage instructions

Store: Keep leftover red, white, and blue cheesecake salad in an airtight container in the refrigerator. It will last about 2 days. I recommend stirring it before serving.

Freeze: This dessert does not freeze well.

More easy red white and blue desserts

• Yum Yum pie
• Red white and blue trifle
• Cherries in the snow