Okay, so pictures this: it’s a scorching summer day, the grill is smoking, and everyone’s buzzing with that happy party energy. What’s missing? Something cool, refreshing, and totally festive! That’s where my Red, White and Blue Cheesecake Salad swoops in to save the day. Seriously, this no-bake sweet treat is a total showstopper. Between the sweet berries and the fluffy cream cheese goodness, it’s layers of pure joy. I remember making this for the Fourth of July last year, and it was gone in about five minutes flat! It’s just *so* good.

Why You’ll Love This Red, White and Blue Cheesecake Salad

It’s ridiculously easy to whip up – pretty much no stress involved!
Everyone, and I mean everyone, goes crazy for this stuff. It’s always a massive hit.
Just look at it! The red, white, and blue layers are super festive and pretty.
Perfect for any patriotic holiday, summer get-together, or just when you need a sweet pick-me-up.
It’s no-bake, so you don’t even have to turn on the oven!
So creamy and refreshing, it’s like a cool hug for your taste buds.

Ingredients for Your Red, White and Blue Cheesecake Salad

Alright, gathering your goodies is the first step! Here’s what you’ll need to make this dreamy Red, White and Blue Cheesecake Salad:

Cream Cheese: You’ll want one 8-ounce package, and make sure it’s softened. Don’t skip this, it makes it soooo much easier to mix.
Powdered Sugar: About 1/2 cup. This gives it that perfect sweetness without being gritty.
Vanilla Extract: Just 1 teaspoon for that lovely underlying flavor.
Heavy Cream: 1 cup. This is what makes it so light and fluffy!
Strawberries: 1 cup, all hulled and sliced. Fresh is best here for that punch of red!
Blueberries: 1 cup. Lovely little bursts of blue goodness.
Mini Marshmallows: 1/2 cup. These add a fun texture and a little extra sweetness.

Tips for the Perfect Red, White and Blue Cheesecake Salad

Okay, so making this Red, White and Blue Cheesecake Salad is pretty foolproof, but here are a few little tricks I’ve picked up that *really* make a difference. Trust me, these will take your salad from ‘good’ to ‘OMG I need more’!

First off, that cream cheese? It *has* to be softened. I mean, leave it on the counter for a good hour or two before you start. If you’re in a hurry, you can always cut it into cubes, but don’t microwave it too much or it gets weird and greasy. We want smooth, not lumpy! And for the whipped cream, make sure your bowl and beaters are super clean and cold – it helps them whip up nice and stiff.

When you’re layering, don’t pack things down too much. Just gently spoon it in. Let the layers kind of happen naturally. If you want it a little firmer, especially if it’s a super hot day, a little bit of unflavored gelatin can be your best friend. It’s not strictly necessary, but it does give it a bit more structure. I found a great little guide on how gelatin works with cream cheese that’s super helpful if you’re curious!

Step-by-Step Guide to Making Your Red, White and Blue Cheesecake Salad

Alright, let’s get this party started! Making this Red, White and Blue Cheesecake Salad is honestly so straightforward, you’ll wonder why you haven’t made it a million times already. Just follow these super simple steps, and you’ll be happily digging into a chilly, creamy dream in no time.

Get the Base Ready: Grab a medium-sized bowl. Pop in your softened cream cheese, the powdered sugar, and that lovely vanilla extract. Now, get your mixer going – I usually use my hand mixer for this – and beat it all together until it’s ridiculously smooth. You want no lumps, no bumps, just creamy goodness. Seriously, scrape down the sides so you get everything incorporated.
Whip it Good: In a completely separate bowl (make sure it’s nice and clean, and maybe even chilled – it helps!), pour in your heavy cream. Whip that up until you get lovely, stiff peaks. You know the kind? When you lift the whisk or beater, the cream stands up straight like it’s ready for action. That’s what we’re going for!
Combine Gently: Now, take about half of that fluffy whipped cream and gently fold it into your smooth cream cheese mixture. The key word here is ‘fold’. You don’t want to beat it all out of the whipped cream. Just use a spatula and gently scoop and fold it in until it’s just combined. This keeps it nice and airy.
Layer Up the Fun: Okay, time for the prettiest part! Grab your serving dish. I usually use a clear glass bowl or trifle dish so you can see those gorgeous layers. Spoon in about half of your creamy mixture first. Then, sprinkle half of your sliced strawberries over that, followed by half of your blueberries, and then half of those fun mini marshmallows. See? Red, white, and blue already!
Repeat and Chill: Now, just do it all again! Spoon the rest of the cream cheese mixture on top of the first layers. Then, gently add the remaining strawberries, blueberries, and marshmallows. Try to spread them out so you get that lovely patriotic look on top. Once it’s all layered up, cover it gently with plastic wrap and pop it into the fridge. You need to let it chill for at least 1 hour. This is important! It lets all those flavors mingle and makes it nice and firm so it’s not too runny when you serve it.

And that’s pretty much it! Once it’s chilled through, just grab a spoon and dig in. Easy peasy, right?

Ingredient Notes and Substitutions for Red, White and Blue Cheesecake Salad

You know, the beauty of this Red, White and Blue Cheesecake Salad is how forgiving it is! Life happens, ingredients disappear from the pantry, or maybe you just want to switch things up. So, don’t stress if you don’t have everything exactly as listed!

For the berries part? Totally swap them out! If strawberries aren’t looking so great, raspberries or even some blackberries would be delicious. Just make sure they’re fresh when you can. And if you’re not a fan of mini marshmallows (gasp!), you could totally skip them or try something tiny and sweet like finely chopped maraschino cherries for another pop of red. The goal is just to have those gorgeous colors and yummy flavors!

Serving and Storage Instructions

This Red, White and Blue Cheesecake Salad is best served nice and cold, straight from the fridge! That’s when it’s super refreshing and all those flavors have really melded together. Just spoon it out into little bowls and watch people devour it.

Got leftovers? No worries! Just pop a lid or some plastic wrap right over your serving dish and pop it back into the refrigerator. It’ll keep tasting great for about 2 to 3 days. Honestly though, it usually doesn’t last that long!

Frequently Asked Questions About Red, White and Blue Cheesecake Salad

Got questions about whipping up this patriotic berry delight? I’ve got you covered! Here are a few things folks often ask me about my Red, White and Blue Cheesecake Salad.

Can I make this Red, White and Blue Cheesecake Salad ahead of time?

Oh, absolutely! This is one of my favorite make-ahead desserts. You can totally assemble the whole thing, cover it, and keep it in the fridge for up to a day before you plan to serve it. Sometimes I think the flavors even get a little cozier overnight! Just make sure it’s well covered so it doesn’t pick up any weird fridge smells.

What kind of dish is best for serving this cheesecake salad?

For this Red, White and Blue Cheesecake Salad, presentation is key, right? My go-to is almost always a clear glass bowl or a trifle dish. It really lets you show off those beautiful red, white, and blue layers! But honestly, any nice serving bowl works great. Even individual ramekins look super cute if you want to make single servings.

Can I use frozen berries in this recipe?

You know, if you’re in a pinch or it’s not berry season, frozen berries can work in a pinch, but with a little caution. If you use them, make sure they are *totally* thawed and really, really well drained. You don’t want extra liquid making your cheesecake salad watery. I personally find fresh berries give the best texture and brightest flavor, but if frozen is what you’ve got, just drain them extra well!

Nutritional Information (Estimate)

Just a heads-up, this is a rough estimate of the nutritional info for our yummy Red, White and Blue Cheesecake Salad, with about 6 servings. Because we all use slightly different brands and maybe sneak an extra berry or two, the actual numbers can wiggle around a bit! But this should give you a good idea:

Serving Size: 1/6 of salad
Calories: Around 350
Fat: About 20g
Saturated Fat: Roughly 12g
Carbohydrates: Around 35g
Sugar: Roughly 25g
Protein: About 5g
Sodium: Around 100mg

Red, White, and Blue Cheesecake Salad

Author: jekof.com
Total Time: 20 min
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing no-bake cheesecake salad with layers of berries and cream cheese.

Ingredients

Scale

1 (8 ounce) package cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 cup fresh strawberries, hulled and sliced
1 cup fresh blueberries
1/2 cup mini marshmallows

Instructions

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture.
In a serving dish, layer half of the cream cheese mixture, followed by half of the strawberries, half of the blueberries, and half of the marshmallows.
Repeat the layers.
Chill for at least 1 hour before serving.

Notes

For a firmer salad, you can add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of hot water to the cream cheese mixture.
You can substitute other berries like raspberries or blackberries.
Garnish with a sprig of mint if desired.

Prep Time: 20 min
Cook Time: 0 min
Category: Dessert
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1/6 of salad
Calories: 350
Sugar: 25g
Sodium: 100mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 60mg

Keywords: red white blue, cheesecake salad, no bake dessert, berry salad, cream cheese dessert, patriotic dessert, summer dessert