Red White Blue Cheesecake Salad (Print Version)
Creamy dessert salad with fresh strawberries, blueberries, and marshmallows in a luscious cheesecake filling—ideal for patriotic summer celebrations.
# What You 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
# How To Make It:
01 - Beat softened cream cheese in large mixing bowl until smooth and creamy texture achieved.
02 - Add powdered sugar and vanilla extract to cream cheese; beat until fully incorporated and fluffy consistency forms.
03 - In separate chilled bowl, whip cold heavy cream using electric mixer until stiff peaks form and cream holds shape.
04 - Gently fold whipped cream into cream cheese mixture using rubber spatula until smooth and uniform throughout.
05 - Add quartered strawberries, blueberries, and mini marshmallows to cheesecake filling; fold gently until evenly distributed and coated.
06 - Refrigerate mixture for minimum 1 hour to allow flavors to meld and achieve optimal texture.
07 - Serve chilled; optionally garnish with additional fresh berries for presentation.
# Handy Tips:
01 -
- It tastes exactly like cheesecake but requires zero baking time and no water baths
- You can make it the night before and feel incredibly prepared when guests arrive
02 -
- Room temperature cream cheese is non-negotiable—cold cream cheese will leave you with tiny lumps that never go away no matter how long you mix
- Fold everything together gently, otherwise you'll crush those beautiful air pockets and end up with something dense instead of fluffy
03 -
- Put your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream—it whips up way faster and holds its shape better
- Taste your cream cheese mixture before folding in the whipped cream and add more vanilla if you want that extra bakery flavor