This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.
Okay, let’s be real—this “salad” is really just a dreamy, creamy dessert stuffed with berries and rocking those patriotic colors. Call it a salad, though, and you’re totally cool grabbing another scoop.
This Red, White & Blue Cheesecake Salad is a total party star, no baking needed, just a blend of fluffy whipped topping, pudding mix, mini marshmallows, rich cream cheese and berries. It’s your secret weapon for stealing the spotlight at potlucks, BBQs, or that epic Fourth of July cookout. Easy, fun, and this potluck dessert is a skosh indulgent—just the way it should be.
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Steps to make No-Bake Cheesecake Berry Salad
Tools you’ll need
Grab it online: Cheesecake Instant Pudding Mix
Step 1: Time to do prep. Gather all of the ingredients and tools. Wash and dry all the fruit, and trim the caps from the strawberries and make thick slices. Let the cream cheese come to room temp so it’s nice and soft.
Step 2: Once softened, use a hand mixer to beat the softened cream cheese on low about 30 seconds, just long enough to make it light and creamy.
Step 3: Add pudding powder and milk, beating on low.
Step 4: Gently fold in the whipped topping.
Step 5: Stir in the marshmallows and blueberries, with an optional teaspoon of vanilla, if desired.
Step 6: Add in the strawberry slices and gently fold in the raspberries. They are delicate, it’s best to go easy at this step.
Can we taste-test? Let’s taste test.
Step 8: Cover and put in the fridge for at least an hour to set.
Tools You’ll Need
- Clean kitchen towel (for washing/drying fruit)
- Cutting board and paring knife (to slice the strawberries)
- Large mixing bowl
- Electric hand-mixer
- Measuring cups and spoons
- Silicone spatula or wooden spoon (for a gentle mix)
- Plastic wrap for chilling or storage bowl with lid
- Serving bowl or dishes
WANT TO SAVE THIS?
Don't lose this! Enter your email and we'll send it instantly.
Red, White & Blue Cheesecake Salad
Ingredients
- 3.4 oz instant cheesecake-flavor pudding mix
- 8 oz cream cheese softened
- 1 t vanilla extract
- 1 c milk
- 8 oz whipped topping thawed
- 10 oz mini marshmallows
- 1 c strawberries
- 1 c blueberries
- 1 c raspberries
- Additional fruit and whipped topping for garnish
Instructions
- For prep: Set out the cream cheese to soften. If it’s very stiff, cut into small cubes on a cutting board and cover with a bowl. Set aside.
- Wash and gently pat dry the fresh blueberries, strawberries, and raspberries. Cap and slice the strawberries, and set all fruit aside.
- Once the cream cheese is fully softened, beat for 30-45 seconds on low, until it's light and creamy. Then add the pudding mix, vanilla, and milk and beat on low until smooth. Scrape down the sides of the bowl, then increase to medium speed and mix for 2 minutes until creamy.
- Use the silicone spatula/bowl scraper to gently fold in the whipped topping until fully combined.
- Gently stir in the mini marshmallows, blueberries, the sliced strawberries and raspberries, stirring very gently to avoid crushing the delicate raspberries.
- Cover and refrigerate for at least 1 hour before serving to allow the base to set up.
- Top servings with extra fresh berries and another spoonful of Cool Whip, if desired.
Nutrition
The bottom line
I have a soft (and fluffy) spot for these no-bake desserts. This is a creamy, fruity delight that hits the spot in the way only cheesecake filling can do. Add to your 4th of July potluck dessert table and watch it disappear.
I wanted to give you a 5 star rating, but it wouldn’t let me.