Red, White, and Blue Cheesecake Salad
A festive and refreshing cheesecake salad perfect for summer gatherings and patriotic celebrations.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 3.4 oz Cheesecake flavored instant pudding
- 8 oz Cream Cheese (room temperature)
- 8 oz Whipped Topping
- 1 cup Milk
- 10 oz Mini Marshmallows
- 1 cup Sliced Strawberries
- 1 cup Fresh Blueberries
- 1 cup Fresh Raspberries
Instructions
- Mix the Cheesecake Filling: In a large mixing bowl, combine the room-temperature cream cheese and the cheesecake-flavored pudding mix. Using a hand mixer, beat them together on medium speed until smooth.
- Add the Milk: Gradually pour in the milk while continuing to beat the mixture until smooth and creamy.
- Fold in the Whipped Topping: Carefully fold in the whipped topping using a spatula to keep it light and fluffy.
- Incorporate the Marshmallows: Stir in the mini marshmallows until evenly mixed.
- Add the Fresh Berries: Gently fold in the sliced strawberries, blueberries, and raspberries.
- Chill: Transfer the mixture to a large serving bowl or individual cups and refrigerate for at least 1 hour.
- Serve and Admire: Once chilled, serve and enjoy your beautiful cheesecake salad!
Notes
Presentation can be enhanced by layering in parfait glasses and garnishing with mint.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 300mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cheesecake salad, summer dessert, patriotic dessert, easy salad, no-bake dessert