Red White Blue Cheesecake Salad (Printable Version)

Creamy cheesecake blend with fresh strawberries, blueberries, and fluffy marshmallows. A chilled dessert ideal for summer parties.

# 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 - In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
02 - Add powdered sugar and vanilla extract; beat until fully combined and fluffy.
03 - In a separate bowl, whip the cold heavy cream until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture until smooth and uniform.
05 - Add strawberries, blueberries, and mini marshmallows. Gently fold to combine, ensuring fruits are evenly coated.
06 - Refrigerate for at least 1 hour before serving for best texture and flavor.
07 - Serve chilled, optionally garnished with extra berries.

# Expert Advice:

01 -
  • Its the kind of dessert that feels fancy but comes together in mere minutes
  • The combination of tangy cheesecake cream with sweet berries creates that perfect bite everyone reaches for
  • You can make it ahead and watch it disappear from the buffet table
02 -
  • Once I tried cutting corners and used cold cream cheese which resulted in tiny lumps throughout the entire salad
  • Overwhipping the cream can turn it grainy so stop the moment you see those stiff peaks form
  • The salad releases some liquid as it sits so give it a gentle stir before serving if it's been refrigerating for several hours
03 -
  • Fold everything gently with a rubber spatula to keep as much air in the mixture as possible
  • Taste your berries before adding them and adjust the powdered sugar if your fruit is particularly tart

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