Red White and Blue Cheesecake Salad Recipe

Light, creamy, and bursting with berry flavors, Red White and Blue Cheesecake Salad is a dreamy summer staple for picnics, family gatherings, and patriotic holidays. Imagine a rich, tangy cheesecake base folded with juicy strawberries, sweet blueberries, and pillowy marshmallows in a cool, cloud-like salad. Whether you need a festive side dish or a fast, no-bake dessert, this recipe is a beautiful showstopper that tastes as fantastic as it looks.

Ingredients You’ll Need

Ingredients You’ll Need

Making Red White and Blue Cheesecake Salad is delightfully simple, thanks to a handful of key ingredients that each bring color, flavor, and texture. Every component has a role—from creamy dairy and fluffy topping to tart berries and chewy marshmallows—so try not to skip a thing!

• Cheesecake pudding mix (3.4 oz box): Instant cheesecake pudding creates that signature tangy sweetness and luscious texture without baking.
• Whipped topping (12 oz): Adds dreamy lightness and helps all the flavors meld together for a mousse-like consistency.
• Strawberry yogurt (18 oz): Brings a subtle berry flavor and creaminess that keeps the salad extra smooth.
• Vanilla extract (1 teaspoon): A splash of vanilla deepens the dessert’s flavor and gives it irresistibly warm undertones.
• Strawberries (1 lb, sliced): Fresh, sweet strawberries create the “red” and add juicy bursts in every bite—slice just before using for best results.
• Blueberries (2 cups): Plump blueberries are the “blue,” giving the salad delightful color contrast and bite-sized bursts of summer.
• Miniature marshmallows (2 cups): These add a sweet, chewy texture and help balance the tartness of the fruit and cream.

How to Make Red White and Blue Cheesecake Salad

Step 1: Mix Your Creamy Base

In a large mixing bowl, combine the whipped topping, cheesecake pudding mix, vanilla extract, and strawberry yogurt. Grab a sturdy whisk (or a hand mixer if you want it extra silky) and blend everything together until you have a smooth, even mixture. This step is where the magic happens, as the cheesecake flavor infuses every bite.

Step 2: Let It Chill

Cover the bowl tightly and pop your creamy base into the refrigerator for about one hour. This chill time helps the flavors meld and the mixture firm up just enough to hold the fruit and marshmallows without turning watery.

Step 3: Prep Your Fruit

While the cream chills, wash and drain your blueberries, and get your strawberries pat-dried and sliced into bite-sized pieces. Using super-ripe, fresh berries is the secret to getting the most vibrant flavor and showstopping color.

Step 4: Gently Fold Everything Together

Once the cheesecake base is perfectly chilled, take it out of the fridge and gently fold in the sliced strawberries, blueberries, and miniature marshmallows. Use a large spatula and a gentle touch—overmixing will mash the fruit and deflate the luscious base! Stir just enough to distribute everything evenly.

Step 5: Serve and Enjoy

Spoon your Red White and Blue Cheesecake Salad into a serving bowl or individual cups, then dive in immediately! The texture is best when fresh and cool, and the berries are at their brightest.

How to Serve Red White and Blue Cheesecake Salad

Garnishes

This salad looks festive as-is, but a handful of extra berries and a scatter of mini marshmallows on top brings even more color and wow factor. Try a sprig of fresh mint for a pretty, aromatic flourish.

Side Dishes

Pair Red White and Blue Cheesecake Salad with summer barbecue favorites like grilled chicken, burgers, or ribs. It’s also lovely alongside a spread of picnic classics such as potato salad, corn on the cob, or baked beans.

Creative Ways to Present

For parties or potlucks, layer the salad parfait-style in individual cups or mason jars—so cute and easy to serve! You can also use it as a playful topping for angel food cake or pound cake, or spoon it over waffles for a brunch treat.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Red White and Blue Cheesecake Salad, simply transfer it to an airtight container and refrigerate for up to 2 days. Give it a gentle stir before serving, as the berries may release some juice.

Freezing

Freezing isn’t recommended for this salad. The creamy base and fresh berries tend to separate and lose their texture when thawed, making the dish watery and less appealing.

Reheating

Red White and Blue Cheesecake Salad is meant to be enjoyed cold and creamy—no heating required! If it’s been chilling for a while, just let it sit at room temperature for 5–10 minutes to soften slightly before serving.

FAQs

Can I use Greek yogurt instead of regular strawberry yogurt?

Absolutely! Greek yogurt will make the salad extra creamy and add a slight tang. Go for sweetened or unsweetened, depending on your personal preference for sweetness.

What if I can’t find cheesecake pudding mix?

You can substitute vanilla pudding mix, though you’ll miss a bit of the classic tang. To mimic that flavor, blend in a few ounces of softened cream cheese with your base mixture.

Can I make Red White and Blue Cheesecake Salad ahead of time?

Yes! It’s a great make-ahead dish. Prepare the creamy base a day in advance and stir in the fruit and marshmallows right before serving to keep everything fresh and vibrant.

Is it possible to make this recipe gluten-free?

Check your pudding mix label to make sure it’s gluten-free—most brands are, but better safe than sorry. All the other ingredients are typically gluten-free, so it’s an easy swap.

Can I add other fruits?

Of course! Raspberries or blackberries are delicious additions, or add a handful of chopped pineapple for a tropical twist. Just be sure to keep the festive red, white, and blue motif for that signature look.

Final Thoughts

Whether you’re celebrating the Fourth of July or simply craving a taste of summer, you’ll fall in love with Red White and Blue Cheesecake Salad. It’s a no-fuss, crowd-pleasing recipe that always disappears fast, so go ahead and give it a spot at your next get-together!

Print