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Red White & Blue Cheesecake Salad

Red White & Blue Cheesecake Salad: No-Bake Summer Magic

The Red White & Blue Cheesecake Salad is a vibrant no-bake dessert that combines creamy cheesecake and fresh berries, perfect for summer gatherings.
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Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Fruit
  • 2 cups Strawberries Sweetness and color; substitute with raspberries for a different flavor.
  • 1 cup Blueberries Tartness and vibrant color; can be replaced with blackberries if desired.
For the Cream Base
  • 1 box Cheesecake Pudding Mix Can use sugar-free pudding for a lighter version.
  • 2 cups Vanilla Yogurt Greek yogurt can be used for added protein.
  • 1 cup Whipped Topping Substitute with homemade whipped cream for richer flavor.
For the Texture
  • 1 cup Mini Marshmallows For a healthier option, use fresh fruit or reduced-sugar marshmallows.

Equipment

  • mixing bowl
  • Whisk
  • Spatula
  • serving bowl

Method
 

Preparation Steps
  1. In a large mixing bowl, combine the cheesecake pudding mix and vanilla yogurt. Whisk until smooth and creamy, about 2-3 minutes.
  2. Gently fold in the whipped topping and mini marshmallows into the cream mixture using a spatula, being careful not to deflate the whipped topping.
  3. Carefully fold the fresh strawberries and blueberries into the creamy mixture, ensuring the berries remain intact.
  4. Transfer the salad to a serving bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
  5. Before serving, lightly toss the salad to distribute the fruit and marshmallows, then serve chilled.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 24gProtein: 3gFat: 5gSaturated Fat: 3gCholesterol: 20mgSodium: 120mgPotassium: 100mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 10mgCalcium: 50mgIron: 0.3mg

Notes

Allow the salad to chill for at least 1 hour for flavors to meld. Store covered in the fridge for up to 3 days, or freeze for up to 1 month.

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