Description
A creamy, no-bake red white and blue cheesecake salad made with fresh strawberries, blueberries, mini marshmallows, and a smooth cheesecake-style base. Perfect for summer gatherings and holiday tables.
Ingredients
Scale
- 2 cups strawberries, chopped
- 1 1/2 cups blueberries
- 2 cups mini marshmallows
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 8 oz whipped topping (Cool Whip)
Instructions
- Remove stems and chop strawberries into small even pieces. Rinse and dry blueberries completely.
- In a large bowl, beat softened cream cheese, powdered sugar, vanilla, and salt until smooth and creamy.
- Add half of the whipped topping and mix until smooth, then gently fold in the remaining whipped topping.
- Add strawberries, blueberries, and mini marshmallows to the bowl.
- Fold everything together gently until evenly combined without crushing the fruit.
- Transfer to a container and chill for at least 30 minutes before serving.
Notes
- Make sure berries are fully dry before mixing to prevent a watery texture.
- Soften cream cheese completely to avoid lumps.
- Fold gently to keep the fruit intact.
- Best served within a few hours for optimal texture.
- For make-ahead, store base and fruit separately and combine before serving.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 22
- Sodium: 180
- Fat: 14
- Saturated Fat: 9
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 40
