Red White Blue Cheesecake Salad (Printable 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 the softened cream cheese in a large mixing bowl until smooth and creamy texture is achieved.
02 - Add powdered sugar and vanilla extract to the cream cheese; beat until fully incorporated and fluffy.
03 - In a separate chilled bowl, whip cold heavy cream using electric mixer until stiff peaks form.
04 - Gently fold whipped cream into cream cheese mixture until smooth and uniform, being careful not to deflate the volume.
05 - Add quartered strawberries, blueberries, and mini marshmallows; fold gently to combine until evenly coated.
06 - Refrigerate for at least 1 hour to allow flavors to meld and achieve optimal texture.
07 - Serve chilled, optionally garnished with additional fresh berries for visual appeal.
# Helpful Hints:
01 -
- No baking required so your kitchen stays cool even on the hottest summer days
- The combination of tart berries and sweet marshmallows creates that perfect sweet tangy balance everyone craves
02 -
- The marshmallows will continue to soften the longer this sits so if you prefer some texture add them right before serving instead of during mixing
- This dessert salad does not freeze well because the texture changes completely and becomes grainy and unappealing
03 -
- Pat your berries dry with paper towels before adding them to prevent the mixture from becoming too watery
- If your cream cheese is still cold cut it into small cubes and let it sit for fifteen minutes before beating