Easy Red White and Blue Cheesecake Salad Recipe
A vibrant and refreshing Easy Red White and Blue Cheesecake Salad featuring a creamy mixture of cream cheese, sugar, and Cool Whip folded with fresh strawberries, blueberries, and raspberries for a delightful no-bake dessert or side dish perfect for patriotic holidays or summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cheesecake Mixture
- 8 Ounces Cream Cheese, softened
- ½ Cup White Sugar
- 8 Ounces Cool Whip, thawed
Fruit
- 3 Cups Strawberries, sliced
- 1 Cup Blueberries
- 1 Cup Raspberries
Instructions
- Prepare the Cheesecake Base: In a large bowl, combine the softened cream cheese and white sugar, mixing thoroughly until the mixture is smooth and creamy with no lumps.
- Incorporate the Cool Whip: Gently fold the thawed Cool Whip into the cream cheese and sugar blend, ensuring an even and fluffy texture without deflating the whipped topping.
- Add the Fresh Berries: Carefully fold in the sliced strawberries, blueberries, and raspberries into the cheesecake mixture until the fruit is evenly distributed throughout the salad.
- Serve and Enjoy: Once assembled, the Red White and Blue Cheesecake Salad is ready to be enjoyed immediately or chilled for a short while to enhance the flavors.
Notes
- For best results, use fresh, ripe berries to maximize flavor and texture.
- Allow the Cool Whip to thaw completely before folding it in to maintain a smooth consistency.
- This salad can be served as a dessert or a festive side dish at barbecues and holiday celebrations.
- Leftovers should be stored in an airtight container in the refrigerator and consumed within 2 days.
- Optionally, you can garnish with a sprig of mint or a dusting of powdered sugar for extra presentation appeal.
Keywords: Red White and Blue dessert, cheesecake salad, no bake dessert, patriotic dessert, berry salad, cream cheese dessert
