Red White and Blue Cheesecake Salad
This red, white, and blue cheesecake salad is the fun summer side dish everyone goes back for. It’s creamy, fluffy, packed with berries and marshmallows, and so easy to bring to a BBQ, potluck, or Fourth of July party.
Red, White, and Yum
So festive: The strawberries, blueberries, and creamy cheesecake mixture make it perfect for the Fourth of July or any patriotic party.
Easy to Make: Just mix, chill, and fold in the fruit and marshmallows before serving. It’s the perfect summer side for last minute parties.
Potluck favorite: It is cool, creamy, sweet, and always one of the first bowls to get scooped up.
Ingredients for Red, White, and Blue Cheesecake Salad
Can’t Find Cheesecake Pudding Mix? Replace it and the whipped topping with 8 ounces cream cheese, 1/2 cup sugar, and 2 cups heavy whipping cream. Whip everything together until smooth and fluffy.
Add More Fruit: Add fresh raspberries, cherries, or blackberries!
Want Added Texture?: Add in slivered almonds or shredded coconut.
Red, White, and Blue Cheesecake Salad Recipe
This cheesecake salad comes together so fast! I love making it in the summer for Memorial Day parties and, of course, 4th of July Celebrations. Serve it with burgers, pasta salad, and baked beans for the easiest red, white, and blue spread.
Stir: Combine vanilla yogurt and the package of instant cheesecake pudding mix in a large bowl.
Combine: Fold in the thawed cool whip, then cover and refrigerate the cheesecake filling for an hour.
Fold in Berries and Marshmallows: Gently stir in the fresh berries and mini marshmallows. Cover and refrigerate until ready to serve.
Must Have Tools For This Recipe
Patriotic Serving Bowl: Makes this red, white, and blue salad look extra festive on the table.
Patriotic Serving Utensils: A fun little touch that makes serving feel party-ready.
Red White and Blue Cheesecake Salad
Ingredients
Instructions
Notes
Fridge: Store in an airtight container in the refrigerator for up to 4 days.
Make Ahead: You may prepare this salad up to 2 days in advance, but I suggest waiting until just before serving to add the berries and marshmallows to avoid them getting mushy.