Red White and Blue Cheesecake Salad

Every time I make my red, white, and blue cheesecake salad for backyard BBQ it gets devoured so fast I always wish I’d doubled the batch. To make this sweet and creamy recipe I use cheesecake pudding, yogurt, some fruit, vanilla, and mini marshmallows. It is the perfect festive and delicious patriotic dessert to serve for Memorial Day or Independence Day.

Summer desserts can be tricky when you’re trying to please a crowd, but this red, white, and blue cheesecake salad always wins people over. It’s fun, festive, and totally in the same league as my patriotic fudge or these cute patriotic stuffed strawberries I make every year. It’s one of those desserts that gets everyone chatting and asking, “Wait, did you make this?” which honestly never gets old! I mean, who doesn’t love a dessert that’s creamy, colorful, and totally photo-worthy? I’m convinced that anything with bright colors is halfway to a crowd-pleaser, especially if you’re using one of my recipes. Ha!

The concept behind this recipe is super simple, and you know me, I like to keep things easy and fun for you. It’s made with strawberries, blueberries, and marshmallows, and when you mix that with a creamy base, oh…my, it turns into one irresistible treat. I love making this for summer potlucks or packing it up for a picnic with my kids. Whether you need something festive for the Fourth of July or just want a refreshing dessert to share, this red, white, and blue beauty is a must-try.

Why you will love this recipe

• Perfect for summer parties and picnics: This is one of my favorite treats to bring to family BBQs and weekend get-togethers. It’s light, creamy, and full of sweet fruit, which makes it ideal for hot days.
• Easy to customize with seasonal fruit: I love switching up the fruit depending on what’s fresh. Sometimes I add raspberries or swap in blackberries, and it still turns out just as delicious.
• Sweet, creamy, and crowd-friendly: The mix of cheesecake pudding, yogurt, and marshmallows makes it creamy and smooth, and the fresh strawberries and blueberries add the perfect sweetness.
• Stays fresh with a few simple tricks: As long as I keep it chilled, it holds up really well outdoors. I bring a cooler or set the bowl over a tray of frozen water in a foil pan, and it stays cold and ready to enjoy.

What you will need

• Yogurt: I like using strawberry yogurt because it makes the dressing thick and creamy, but regular yogurt works too. If you want it even thicker, go with Greek yogurt.
• Instant cheesecake pudding: I use instant cheesecake pudding to give the salad a creamy texture and a little cheesecake flavor.
• Whipped cream: I usually make my own homemade whipped cream, but Cool Whip works just fine if that’s what you have on hand.
• Vanilla: I always add a splash of vanilla extract for a little extra flavor.
• Mini marshmallows: The mini marshmallows soften up and mix so well with the fruit.
• Fresh fruit: I use ripe, organic strawberries and blueberries. I make sure to wash them well, and I slice the strawberries in halves or quarters depending on how big they are.

How to make

1. Prepare the cream filling: I add the whipped topping, vanilla, pudding mix, and yogurt to a medium bowl.

2. Whip the cream: I use a hand mixer to whip the cream until it’s light, fluffy, and holds its shape. Once it’s smooth and soft, I pop it in the fridge to chill before mixing it into the salad.

3. Assemble the salad: Now that everything’s prepped, I toss the sliced strawberries, fresh berries, and mini marshmallows into a big bowl. It already looks so fun and colorful before I even add the creamy dressing!

4. Finish and serve: Then, I spoon the cheesecake mixture on top and gently stir everything together a few times until it’s all coated and creamy. I try not to overmix so the fruit stays nice and whole. Look at how beautiful this salad turned out!

Expert tip

Choosing the best fruit

When I’m making this salad, I always make a point to buy the freshest fruit I can find, and I usually wait until the day I’m ready to put it all together. I love picking up strawberries and blueberries from the farmers’ market because they’re often organic and packed with flavor. I look for bright, ripe colors, no white or green spots, and I give them a quick sniff too. If they smell sweet and feel firm, I know I’ve got a good batch. I steer clear of anything mushy or bruised, since that can mess with the texture of the salad.

More tips to consider:

• I always buy the fruit the same day I plan to make the salad so it stays fresh and juicy.
• After rinsing, I pat everything dry with a paper towel to avoid ending up with a watery mess.
• I let the whipped cream, yogurt, and pudding sit out for a bit so they’re easier to mix and blend smoothly.
• When it’s time to mix, I go easy with a wooden spoon so the fruit doesn’t get smashed and the marshmallows stay fluffy.
• And if we’re not diving into it right away, I make sure to keep the salad chilling in the fridge so it stays cool and creamy.

Recipe variations and add-ins:

• Different fruits: I love switching things up with 1 cup of raspberries, blackberries, mango, or even diced pineapple or melon.
• No marshmallows: If I want to skip the marshmallows, I chop up one apple or banana instead and toss it with a bit of lemon juice to keep it from browning.
• Other dressing: Sometimes I use ½ cup of cream cheese frosting or buttercream instead of yogurt and whipped cream when I want it extra sweet and dessert-like.
• Thicker and creamier: For a thicker salad, I use ½ cup of ricotta in place of yogurt. I let it sit at room temp for about 20 minutes so it mixes easily.
• Different flavors: When I want to switch things up, I’ll use 1 cup of flavored yogurt like vanilla or blueberry. The kids always notice and get excited about the change.

Serving suggestions

If I’m putting together a big summer dessert spread, I love serving this red, white, and blue cheesecake salad alongside my ambrosia salad and tropical fruit salad.. The mix of creamy and fruity textures is always a favorite, and it looks so pretty when you’ve got all the colors and layers lined up on the table.

For a sweet and chilly pairing, I sometimes serve it with a scoop of strawberry sorbet and a glass of my mango lemonade. And if I want to keep things playful, a drizzle of lemon curd or a spoonful of my homemade strawberry pie filling over the top. Oh, I can’t even begin to describe how good it is!

How to store leftovers

• Refrigerate: I always keep this salad in the fridge until we’re ready to eat. I make the cream ahead of time, but I wait to mix in the fruit right before serving so it doesn’t turn watery.
• Freezing: I don’t freeze this salad since the fruit and cream just get too mushy. Honestly, it’s so quick to make fresh that it’s totally worth doing it on the spot.
• Room temperature: If we’re serving it outside, I try to keep it out no longer than 2 hours. After that, it’s best to toss whatever’s left to be safe.

Frequently asked questions

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