Red White and Blue Cheesecake Salad
This Red White and Blue Cheesecake Salad recipe is an easy dessert salad with fresh strawberries and blueberries in a creamy cheesecake dressing. The perfect patriotic dessert or side dish for Memorial Day and Fourth of July!
Servings: 10
Cost: $10
Ingredients
- 8 oz cream cheese at room temperature
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 16 oz fresh strawberries rinsed, dried and cut into bite-sized pieces
- 11 oz fresh blueberries rinsed and dried with stems removed
- 1½ cups mini marshmallows
- 8 oz Cool Whip thawed
Instructions
- Prepare the berries, and set aside. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy
- Add the vanilla extract and powdered sugar, and mix until well combined
- Fold in half the Cool Whip. Add the strawberries, blueberries and mini marshmallows to the cheesecake mixture.
- Add the remaining Cool Whip, and stir until creamy. Top with patriotic sprinkles if desired.
Video
Notes
Make sure cream cheese is at room temperature and Cool Whip is thawed.
Store in refrigerator until ready to serve. Cheesecake salad is best served within a few hours of preparation as it gets wetter the longer it sits.
Frozen berries do not work well in this salad.
Nutrition
Calories: 194kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 94mg | Potassium: 149mg | Fiber: 2g | Sugar: 20g | Vitamin A: 367IU | Vitamin C: 30mg | Calcium: 56mg | Iron: 0.3mg