Description
A festive and creamy Red, White, and Blue Cheesecake Salad combining fresh strawberries and blueberries with a smooth cream cheese and whipped topping mix, perfect for patriotic celebrations or summer gatherings.
Ingredients
Scale
Fruits
- 3 cups diced strawberries
- 3 cups blueberries
Cheesecake Mixture
- 8 oz cream cheese (at room temperature)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 16 oz whipped cream (or Cool Whip, thawed, divided)
- 5 cups mini marshmallows
Instructions
- Prepare Fruits: Wash strawberries and blueberries thoroughly and pat dry with a paper towel to remove excess moisture.
- Dice Strawberries: Cut the strawberries into small, bite-sized pieces and set aside for mixing.
- Make Cheesecake Base: In a large bowl, combine the room temperature cream cheese, powdered sugar, vanilla extract, and 8 oz of the whipped cream or Cool Whip. Use a hand mixer to beat the ingredients together until smooth and creamy.
- Combine and Fold: Gently fold in the remaining 8 oz of whipped cream followed by the mini marshmallows, diced strawberries, and blueberries to evenly distribute all ingredients.
- Serve and Garnish: Transfer the mixture into a serving bowl and garnish the top with additional blueberries and diced strawberries for a colorful decorative finish.
Notes
- Ensure the cream cheese is fully softened to avoid lumps in the mixture.
- For best texture, chill the dessert for at least 30 minutes before serving.
- Mini marshmallows add sweetness and a chewy texture; omit if you want a less sweet dessert.
- Can be prepared a few hours in advance and refrigerated.
