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.
Steps to make this No-Bake Cheesecake Berry Salad
Step 1: Gather your ingredients, and prep the fruits.
Step 2: Beat the softened cream cheese on low until light and fluffy, about 30 seconds.
Step 3: Add pudding and milk then continue to beat on low.
Step 4: Fold in the whipped topping.
Step 5: Gently stir in the marshmallows and blueberries.
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Step 6: Add the slices of strawberries.
Step 7: In go the raspberries, folded in gently. They are delicious but fragile.
Step 8: Ready to chill in the fridge.
Tips for Perfecting This Dessert Salad
- Softened Cream Cheese = Smooth Mix: No one wants lumps. Let it fully come to room temp before mixing. Here are some of my tips.
- Just Say No: Not interested in the marshmallows? Leave ‘em out. This summer dessert salad will still be yummy without them.
- Fold Gently: Especially with raspberries—treat them like royalty or they’ll rebel and turn the salad pink.
- Want It Sweeter? Add a tablespoon of powdered sugar with the cream cheese mixture.
- Chill Time Matters: Give it at least an hour to set. Overnight? Even better.
- Serving Tip: This creamy fruit salad recipe looks cute in mini mason jars or a trifle bowl for parties.
- Storage Notes: Keep it covered in the fridge for up to 3 days. Stir before serving—especially if it’s been sitting, since the fruit may release some juices.
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 or stand mixer
- Measuring cups and spoons
- Silicone spatula (for that gentle folding)
- Plastic wrap for chilling or storage bowl with lid
- Serving bowl or dishes
Red, White & Blue Cheesecake Salad
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Ingredients
- 3.4 oz package cheesecake-flavor pudding mix
- 8 oz cream cheese softened
- 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
- Prep your ingredientsSet 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. Then wash and gently pat dry the fresh blueberries, strawberries and raspberries. Cap and slice the strawberries, and set all fruit aside.
- Mix the baseIn a large mixing bowl, beat the cream cheese for 30 seconds on low. Then add the pudding mix and milk on low until smooth. Scrape down the sides, then increase to medium speed and mix for 2 to 3 minutes until creamy.
- Fold in the fluffUse the silicone spatula/bowl scraper to gently fold in the whipped topping until fully combined.
- Add the mix-insGently stir in the mini marshmallows and blueberries. Next, fold in the sliced strawberries.
- Handle with careAdd the raspberries last, folding gently to avoid crushing them.
- Chill itCover and refrigerate for at least 1 hour before serving to allow the base to thicken up.
- Garnish and serveTop servings with extra fresh berries and another spoonful of Cool Whip, if desired. Serve chilled.
The bottom line
This cheesecake salad is what happens when summer dessert goals meet no-bake brilliance. It’s ready in 10 minutes, chills while you do anything but cook, and gets all the “oohs” at the party. Strawberries, blueberries, and raspberries bring the fireworks—mini marshmallows bring the nostalgia. It’s a salad… technically. But mostly it’s an excuse to eat cheesecake with a spoon.
I wanted to give you a 5 star rating, but it wouldn’t let me.