Red White Blue Cheesecake Salad (Printable)

Creamy cheesecake filling swirled with fresh berries and fluffy marshmallows makes this patriotic dessert irresistible.

# What You'll Need:

→ Fruits

01 - 2 cups fresh strawberries, hulled and quartered
02 - 1 cup fresh blueberries

→ Cheesecake Mixture

03 - 8 oz cream cheese, softened
04 - 1 cup powdered sugar
05 - 1 teaspoon pure vanilla extract
06 - 1 cup heavy whipping cream, cold

→ Additions

07 - 2 cups mini marshmallows

# Directions:

01 - In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
02 - Add powdered sugar and vanilla extract; beat until fully combined and fluffy.
03 - In a separate bowl, whip the cold heavy cream until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture until smooth and uniform.
05 - Add strawberries, blueberries, and mini marshmallows. Gently fold to combine, ensuring fruits are evenly coated.
06 - Refrigerate for at least 1 hour before serving for best texture and flavor.
07 - Serve chilled, optionally garnished with extra berries.

# Expert Advice:

01 -
  • It comes together in literally 20 minutes flat
  • The combination of tart berries and sweet marshmallows is unexpectedly perfect
  • Everyone thinks you spent way more time on it than you actually did
02 -
  • The cream cheese absolutely must be softened or you will have chunks that never break down
  • Fold the whipped cream in gently—if you overmix it will deflate and lose all that light texture
  • This salad needs that hour in the fridge to reach its full potential
03 -
  • Use your rubber spatula to fold rather than a whisk so you keep as much air in the mixture as possible
  • If you need to make this ahead stick to 24 hours max or the marshmallows get a little too soft

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