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Bowl of red, white, and blue cheesecake salad with a bowl of strawberries and blueberries.
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Red White and Blue Cheesecake Salad

Red, white, and blue cheesecake salad is a delicious no bake dessert. A creamy dessert filled with fresh strawberries and blueberries.
Prep Time10 minutes
Chill time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Keyword: Red White And Blue Cheesecake Salad
Servings: 6
Author: Heather Seeley

Ingredients

  • 8 ounce cream cheese, softened
  • 8 ounce Frozen whipped topping, thawed (I use Cool Whip.)
  • 3 ounce instant cheesecake pudding mix
  • 1 cup milk
  • 2 cups mini marshmallows
  • 1 cup blueberries
  • 2 cups strawberries, chopped
  • red white blue sprinkles optional

Instructions

  • Beat the cream cheese with a mixer until creamy in a large bowl. Set aside.
  • In a separate bowl, whisk together the pudding mix and the milk until it thickens.
  • Fold the thawed frozen whipped topping in with the cream cheese. Fold in the pudding. Mix until combined.
  • Stir in the mini marshmallows, diced strawberries, and blueberries.
  • Optional add sprinkles.
  • You can serve immediately but I recommend covering the bowl and storing in the refrigerator for about an hour.

Notes

  • 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.

Nutrition

Calories: 335kcal | Carbohydrates: 44g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 49mg | Sodium: 371mg | Potassium: 172mg | Fiber: 1g | Sugar: 32g | Vitamin A: 653IU | Vitamin C: 2mg | Calcium: 129mg | Iron: 0.2mg