Go Back
–+ servings
A clear, detailed image of a single portion or slice of the cheesecake salad, suitable for a recipe card.

Red, White & Blue Cheesecake Salad

A creamy, dreamy, no-bake dessert “salad” packed with strawberries, blueberries, and raspberries—perfect for Fourth of July, summer BBQs, or just because.
4 from 1 vote
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 10 minutes
Servings 12

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 ingredients
    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. Then wash and gently pat dry the fresh blueberries, strawberries and raspberries. Cap and slice the strawberries, and set all fruit aside.
  • Mix the base
    In 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 fluff
    Use the silicone spatula/bowl scraper to gently fold in the whipped topping until fully combined.
  • Add the mix-ins
    Gently stir in the mini marshmallows and blueberries. Next, fold in the sliced strawberries.
  • Handle with care
    Add the raspberries last, folding gently to avoid crushing them.
  • Chill it
    Cover and refrigerate for at least 1 hour before serving to allow the base to thicken up.
  • Garnish and serve
    Top servings with extra fresh berries and another spoonful of Cool Whip, if desired. Serve chilled.
Tried this recipe?Let us know how it was!