Red, White & Blue Cheesecake Salad: How to Prep in 20 Min

What if you could have all the flavors of cheesecake in a cool, creamy, no-bake salad that’s perfect for patriotic celebrations?
This Red, White & Blue Cheesecake Salad is packed with strawberries, blueberries, and mini marshmallows folded into a fluffy cream cheese mixture.

It’s festive, refreshing, and incredibly easy to prepare for summer parties, barbecues, and holiday get-togethers.

Why This Red, White & Blue Cheesecake Salad Is a Must-Try

This no-bake dessert salad combines the rich tanginess of cheesecake with the lightness of whipped topping and fresh berries.
It’s perfect for warm weather when you want something cool and sweet without turning on the oven.

Prep time is about 20 minutes.
No chilling required unless you prefer it extra cold.

Perfect for Fourth of July, Memorial Day, or any summer event where a festive and easy dessert is needed.

Ingredients You’ll Need

• 2 pounds strawberries
• 1 pint blueberries
• 1 (8-ounce) package cream cheese, at room temperature
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups powdered sugar
• 1 (16-ounce) tub cool whip, thawed
• 4 cups mini marshmallows

Ingredient Tips

• Use fresh, ripe strawberries and blueberries for the best flavor and texture.
• Room-temperature cream cheese ensures a smooth, lump-free base.
• Mini marshmallows add a fun chewy texture and a sweet pop.
• Cool whip keeps the salad light and airy, but you can substitute homemade whipped cream if preferred.

You can also add raspberries for more red accents or switch in blackberries for variety.

Step-by-Step Instructions

Step 1: Prepare the Berries
Remove the stems from the strawberries.

Cut the strawberries into small pieces, aiming for a size similar to the mini marshmallows for even distribution.

Set the strawberries and blueberries aside.

It’s important to prep the berries first, as the cheesecake mixture sets up quickly once made.

Step 2: Make the Cheesecake Base
In a very large mixing bowl, beat the room-temperature cream cheese until smooth.

Add the vanilla extract and a pinch of salt.

Gradually beat in the powdered sugar until the mixture is smooth and creamy.

Step 3: Add the Cool Whip
Fold in half of the thawed cool whip and stir until the mixture is smooth.

Gently fold in the remaining cool whip, taking care not to deflate the mixture.

This two-step folding ensures a fluffy and creamy texture.

Step 4: Combine Everything
Fold the strawberries, blueberries, and mini marshmallows into the cheesecake mixture.

Mix gently to evenly distribute the berries and marshmallows without crushing the fruit.

Step 5: Chill and Serve
Transfer the cheesecake salad into a resealable container if preparing ahead of time.

Chill in the refrigerator for 1 to 2 hours if you prefer it colder and firmer.

Serve cold with a garnish of extra berries on top if desired.

How to Serve It Perfectly

Red, White & Blue Cheesecake Salad is versatile and can be presented in many fun and festive ways.

Serving Suggestions

• Serve in a large clear trifle bowl to show off the colorful layers
• Spoon into individual clear cups for easy party servings
• Top with extra whipped cream and a sprinkle of crushed graham crackers for a fun cheesecake vibe
• Garnish with mint leaves for a fresh finish

Perfect for barbecues, picnics, and patriotic holiday celebrations.

Storage and Make-Ahead Tips

To store leftovers
Keep the salad in an airtight container in the refrigerator.

It’s best enjoyed within 2 to 3 days, as the berries will start to release juices over time.

To make ahead
Prepare the cheesecake base and cut the fruit a day ahead.

Store them separately and mix together just before serving to keep the salad fresh and prevent it from becoming watery.

Freezing is not recommended
Due to the high water content of the berries and the whipped topping, freezing is not advised as it will alter the texture.

Recipe Variations

1. Berry Cheesecake Salad
Add raspberries and blackberries along with the strawberries and blueberries for a full berry medley.

2. Tropical Cheesecake Salad
Replace blueberries with pineapple chunks and add shredded coconut for a tropical twist.

3. Chocolate Chip Cheesecake Salad
Fold in mini chocolate chips along with the berries for extra indulgence.

These variations allow you to customize the salad for different events or flavor profiles.

Conclusion: The Perfect No-Bake Summer Treat

Red, White & Blue Cheesecake Salad is a crowd-pleasing, no-bake dessert that’s as festive as it is delicious.
With a creamy cheesecake base, fresh berries, and sweet marshmallows, it’s sure to be the star of any summer gathering.

Easy to make, transport, and serve, this salad is a must for your holiday table.

Try it once, and you’ll be making it for every barbecue and picnic.

Have you tried it? Share your favorite variations or serving ideas in the comments below.

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Frequently Asked Questions

Can I use frozen berries?
Fresh berries are best to prevent excess water from making the salad soggy.

Can I substitute homemade whipped cream for cool whip?
Yes. Use stabilized whipped cream to maintain the light texture.

Is it possible to make this salad dairy-free?
Yes. Use a dairy-free cream cheese substitute and coconut whipped topping.

How long can this salad sit out?
Keep it chilled until serving, and avoid letting it sit out for more than 1 hour in warm weather.

Can I make it a layered trifle?
Absolutely. Layer the cheesecake mixture with berries and marshmallows in a trifle dish for a stunning presentation.