Red, White & Blue Cheesecake Salad
A delightful summer salad combining fresh strawberries and blueberries with a creamy cheesecake filling for a festive treat.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 pounds strawberries, hulled and sliced
- 1 pint blueberries
- 1 8-oz package cream cheese, at room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups powdered sugar
- 1 large (16-oz.) tub Cool Whip, thawed
- 4 cups mini marshmallows
Instructions
- Prep the berries by washing the strawberries and blueberries, then slice the strawberries.
- Make the cheesecake mixture by beating the cream cheese, adding salt, and gradually mixing in powdered sugar until fluffy.
- Add flavor by mixing in vanilla extract.
- Fold in the Cool Whip gently to keep the texture light.
- Combine with the mini marshmallows, folding them into the mixture.
- Assemble the salad in a serving bowl by layering cheesecake filling and fruits until topped with berries.
- Chill in the fridge for at least 2 hours before serving.
Notes
Great for summer parties and can be made ahead of time. Optional toppings include fresh mint or chocolate sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 14g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: summer dessert, cheesecake salad, fruity treat, no-bake dessert, Fourth of July