Red White Blue Cheesecake Salad

This Red White and Blue Cheesecake Salad is my family's favorite festive dessert for patriotic holidays and potlucks. Creamy cheesecake dressing wraps around juicy strawberries blueberries and raspberries with mini marshmallows for sweetness and a playful texture. It comes together in just minutes yet always makes a splash on the table.

I first created this for a July Fourth picnic and it has since become the treat everyone requests most it is so easy you will want to make it all summer long.

Ingredients

• Cheesecake flavored instant pudding mix: brings the signature cheesecake flavor without fuss choose a fresh box for the best set and taste
• Cream cheese at room temperature: ensures a silky smooth base select a block style not whipped version for best consistency
• Whipped topping: makes the dressing light and airy check the ingredient list for real cream for extra flavor
• Whole milk: keeps the dressing rich and helps the pudding thicken to the right consistency use cold milk for best results
• Mini marshmallows: add sweetness and a soft pillowy chew look for fresh ones for softness
• Fresh strawberries: provide bright red color and juicy bursts of flavor choose berries that are red all the way to the stem without bruises
• Blueberries: offer a deep purple blue contrast and tart flavor pick berries with a white blush for peak freshness
• Raspberries: add deep pink color and bold berry notes pick firm berries with dry tops for best results

Step-by-Step Instructions

Make the Cheesecake Dressing:

In a medium bowl whisk together the cheesecake pudding mix softened cream cheese whipped topping and milk Keep whisking until the mixture is completely smooth and not a lump remains This base is the key to a creamy texture

Fold in the Marshmallows:

Add the mini marshmallows to the dressing Using a rubber spatula gently fold so all marshmallows are coated This helps them stay soft and meld into the salad

Add the Berries:

Add the strawberries first then blueberries and raspberries Gently fold each type in separately turning the salad very slowly to keep the berries whole and the colors vibrant Being gentle means your salad will look as lovely as it tastes

Chill the Salad:

Cover the bowl with a lid or plastic wrap Place in the refrigerator for at least one hour This step helps the flavors mellow and gives the salad its classic creamy texture

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My favorite part is the combination of fluffy marshmallows and tart raspberries Even my berry hesitant kiddo gobbles it up as soon as it hits the table and last Memorial Day I watched three cousins race to finish the bowl

Storage Tips

Cover tightly and store in the refrigerator for up to forty eight hours It is best served within the first twenty four hours for freshest texture If the salad has sat for a bit a gentle fold can bring back the creaminess Do not freeze as the berries will break down and the dressing will become watery

Ingredient Substitutions

If cheesecake pudding is not available use instant vanilla pudding and a splash of lemon juice for a tangy kick Greek yogurt can swap for part of the whipped topping for a lighter version If you are out of raspberries substitute with extra strawberries or blackberries

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Serving Suggestions

Spoon the salad into a clear trifle dish to really show off the colors For a fun party touch serve in individual cups or mini mason jars Garnish with extra berries or a sprig of fresh mint for a little extra flair

Cultural and Historical Context

Red white and blue desserts are an American tradition every summer from Memorial Day to Labor Day This cheesecake salad is a playful take on classic berry trifles and fruit salads My grandma always served something similar when the family gathered for Fourth of July picnics and the nostalgia makes every bite sweeter

Recipe FAQs

→ Can I use frozen berries?

It is best to use only fresh berries since frozen ones release water, which makes the dessert watery and less appealing in texture.

→ How do I prevent lumps in the dressing?

Soften the cream cheese to room temperature before mixing and whisk ingredients until smooth for a lump-free dressing.

→ Can I make this ahead of time?

Yes, this dessert can be prepared up to 48 hours ahead and stored covered in the refrigerator until ready to serve.

→ What if the mixture becomes too thick?

If the cheesecake mixture gets too thick, simply add a tablespoon or two of milk and whisk until you reach the desired consistency.

→ How do I keep the berries from getting crushed?

Gently fold each type of berry in one at a time and mix slowly to maintain their shape and vibrant look.

→ What toppings can I add?

Try a sprinkle of crushed graham crackers or extra fresh berries on top for added flavor and a decorative finish.