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Red, White and Blue Cheesecake Salad: The Ultimate No-Bake Patriotic Dessert

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Red, White and Blue Cheesecake Salad is a creamy no-bake dessert loaded with fresh strawberries, blueberries, and a rich cheesecake filling. Perfect for Fourth of July celebrations, Memorial Day cookouts, summer barbecues, potlucks, and family gatherings.

Ingredients

Scale
  • 4 cups fresh strawberries, washed and sliced
  • 3 cups fresh blueberries
  • 8 ounces cream cheese, softened
  • 1 package instant cheesecake pudding mix
  • 1 cup cold milk
  • 8 ounces whipped topping, thawed
  • Optional: extra berries for garnish
  • Optional: white chocolate shavings
  • Optional: mini marshmallows

Instructions

  1. Wash strawberries and blueberries thoroughly and pat dry.
  2. Slice strawberries into bite-sized pieces.
  3. In a large mixing bowl, beat softened cream cheese until smooth and creamy.
  4. Add the cheesecake pudding mix and cold milk.
  5. Continue beating until fully combined and thickened.
  6. Fold in the whipped topping until light and fluffy.
  7. Gently fold the strawberries and blueberries into the cheesecake mixture.
  8. Mix carefully to avoid crushing the berries.
  9. Cover the bowl and refrigerate for at least 1 hour.
  10. Before serving, garnish with additional berries or white chocolate shavings if desired.
  11. Serve chilled and enjoy.

Notes

  • Use fresh berries for the best flavor and texture.
  • Dry fruit thoroughly before combining with the cheesecake mixture.
  • Allow cream cheese to soften completely to avoid lumps.
  • Do not overmix after adding berries.
  • Prepare several hours ahead for maximum flavor.
  • Store leftovers refrigerated for up to 2 days.
  • Frozen berries are not recommended.
  • Homemade whipped cream may be substituted for whipped topping.
  • Mini marshmallows can be added for extra sweetness.
  • Do not freeze, as the texture may become watery after thawing.

Nutrition

Find it online: https://recipeeasily.com/red-white-and-blue-cheesecake-salad/