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Red, White, and Blue Cheesecake Salad

A festive and refreshing cheesecake salad perfect for summer gatherings and patriotic celebrations.

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

  1. 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.
  2. Add the Milk: Gradually pour in the milk while continuing to beat the mixture until smooth and creamy.
  3. Fold in the Whipped Topping: Carefully fold in the whipped topping using a spatula to keep it light and fluffy.
  4. Incorporate the Marshmallows: Stir in the mini marshmallows until evenly mixed.
  5. Add the Fresh Berries: Gently fold in the sliced strawberries, blueberries, and raspberries.
  6. Chill: Transfer the mixture to a large serving bowl or individual cups and refrigerate for at least 1 hour.
  7. 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

Keywords: cheesecake salad, summer dessert, patriotic dessert, easy salad, no-bake dessert