This Red, White, and Blue Cheesecake Salad is a sweet and creamy patriotic treat, perfect for summer holidays like the 4th of July. Packed with juicy berries and rich cheesecake flavor, it’s an easy no-bake dessert everyone will love.
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This recipe comes together in no time and is perfect for BBQs, Potlucks, or your 4th of July parties! Serve this salad along with some smoked chicken thighs or smoked ribeye, a green chile cheeseburger, homemade fries, some stuffed mushrooms, and spinach dip!
Why This Recipe Works:
- No-Bake and Easy: Comes together in minutes with no oven required—perfect for hot summer days.
- Rich and Creamy: The cheesecake-flavored base adds a decadent twist to a classic fruit salad.
- Patriotic and Pretty: Red strawberries, white cream, and blue blueberries make it a festive standout for the 4th of July or Memorial Day.
- Crowd-Pleaser: Sweet, fruity, and indulgent—this salad is always a hit at parties, potlucks, and cookouts.
What You Need for This Recipe:
- Cheesecake Instant Pudding: We don't actually make pudding, but use the powder in the salad for flavor.
- Frozen Whipped Topping: I've used both name-brand Cool Whip and generic Whipped Topping, and they both work great!
- Fruit: Blueberries and Strawberries are my main go-to fruits but Raspberries and Blackberries work too.
- Mini Marshmallows- I love the added texture these add to every bite!
Substitutions and Variations
Mix-Ins: If you aren’t worried about it being strictly red, white, and blue, try adding in blackberries, chocolate chips, chopped candies, sprinkles, cookie pieces, chopped nuts, or even lemon zest!
Instant Pudding: Try different flavored instant pudding for new tasty combos. White chocolate pudding with chocolate chips, or vanilla with candy crumbles! Yum!
Whipped Topping: If you don’t have Cool Whip on hand, you can use 2 cups vanilla yogurt or 2 cups of whipped cream. Whipped cream won’t be as thick or hold its shape as well (unless you make your own stabilized whipped cream), but it would work if you are eating the salad the same day you make it.
How to Make Red, White, and Blue Cheesecake Salad?
- Step 1: In a large bowl fold together whipped topping, pudding mix, and vanilla.
- Step 2: Fold in sliced strawberries, blueberries, and mini marshmallows.
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- Step 3: Cover and refrigerate for at least 1 hour.
- Step 4: Add a few fresh cut strawberries and blueberries to the top before serving.
Expert Tip
Fruit: Look for vibrant, fresh berries that don’t have blemishes. They should be firm and ripe.
Frequently Asked Questions
I do not recommend it. I tried this recipe several ways, and when adding in cream cheese, no matter how well mixed and softened it was, it never incorporated into the whipped topping well, leaving it chunky, which was not the texture I was looking for.
I don’t recommend it. Frozen berries tend to be mushy when thawed, and the excess water from the fruit can make your cheesecake salad watery. If you must use frozen berries, try rinsing the fruit until the water runs clear, patting dry, and then folding in.
This salad is refreshing and sweet, which is the perfect side to a delicious savory dish or two! This recipe goes great with marinated tri-tip (or smoked tri-tip or baked tri-tip), smoked chicken breast, or wagyu burgers!
Store in an airtight container in the refrigerator.
This salad lasts 2-3 days. After that it tends to start to separate and lose its consistency.
More Related Recipes
If you like this recipe, make sure to check out my mom’s famous Orange Jello Salad, strawberry shortcake cupcakes, and this tasty chocolate chip pie! For more cheesecake recipes, don't miss my white chocolate cheesecake, churro cheesecake, mini pumpkin cheesecake, and this Christmas Cheesecake too!
If you like this recipe make sure to give it a 5-star review and leave a comment down below!
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Video
Red White and Blue Cheesecake Salad
Ingredients
- 8 oz frozen whipped topping thawed (i.e. cool whip)
- 1 box cheesecake instant pudding mix 3.4 oz
- 1 teaspoon vanilla extract
- 2 cups blueberries
- 2 cups strawberries sliced (approx. 20 medium strawberries)
- 2 cups miniature marshmallows
Instructions
- In a large bowl, fold together whipped topping, pudding mix, and vanilla.8 oz frozen whipped topping, 1 box cheesecake instant pudding mix, 1 teaspoon vanilla extract
- Rinse, pat dry, and slice strawberries. Rinse and pat dry blueberries.2 cups blueberries, 2 cups strawberries, 2 cups miniature marshmallows
- Fold strawberries, blueberries, and mini marshmallows into the whipped topping mixture.
- Cover and refrigerate for at least one hour. When ready to serve, add a few freshly sliced strawberries and blueberries to the top.
Notes
- Can be made up to 2 days ahead of time.
- Add raspberries or blackberries for a little more variety.
- Store salad in an airtight container in the refrigerator.
Lisa says
This salad is so delicious!