Red, White & Blue Cheesecake Salad: A Sweet & Creamy Patriotic Treat

If there’s one thing I never take for granted, it’s how food has the magical ability to bring people together. Whether it’s a backyard BBQ, a family potluck, or a Fourth of July celebration, the dishes we share often become part of our memories. That’s exactly what makes today’s recipe so special. I’m beyond excited to introduce you to Red, White & Blue Cheesecake Salad—a light, creamy, and fruity dessert that’s not only eye-catching but absolutely addictive. This recipe checks every box: it’s festive, simple to prepare, and packed with flavors reminiscent of your favorite cheesecake.

This no-bake summer salad is everything you didn’t know you needed on a hot day. Think fluffy whipped topping blended with rich cheesecake pudding and creamy yogurt, then tossed with fresh strawberries, juicy blueberries, and pillowy mini marshmallows. Whether you’re prepping for a patriotic holiday or just want something sweet and refreshing, this one’s going to steal the show.

What is Red, White & Blue Cheesecake Salad?

Let’s break it down. This isn’t your average fruit salad. It’s a cool, creamy dessert with a cheesecake twist. You start with a luscious base made from cheesecake pudding mix and yogurt, which gives it that unmistakable cheesecake flavor without the need to bake anything. Then you fold in whipped topping for that fluffy texture we all know and love. Finally, in go the red (strawberries), white (marshmallows), and blue (blueberries) for color, texture, and juicy bursts of flavor.

This dish is great for gatherings, but don’t be surprised if you find yourself sneaking spoonfuls straight from the fridge. It’s just that irresistible.

Reasons to Love This Recipe

There’s a lot to adore here, so let me count the ways.

First, this is ridiculously easy to make. We’re talking under 15 minutes of actual prep time. It’s a lifesaver for those moments when you want to impress without stressing.

Second, no oven required. During the warmest months, that’s a blessing. You can make it ahead of time and keep it chilled until serving, which also gives the flavors a chance to meld beautifully.

Third, it’s incredibly versatile. You can swap in different berries, yogurt types, or even add a drizzle of honey or jam for extra sweetness. The base is simple enough to adapt, yet flavorful enough to stand on its own.

Fourth, it’s visually stunning. That red, white, and blue color scheme makes it the perfect centerpiece for summer holidays like Memorial Day and the Fourth of July, but it’s also elegant enough for bridal showers, brunches, or birthday parties.

The Taste of This Cheesecake Salad

So what does it taste like? Imagine the creamy tang of cheesecake, lightened up with fluffy whipped topping and sweetened with fresh, juicy berries. The strawberries bring a vibrant, juicy sweetness, while the blueberries offer a pop of tartness. The marshmallows? Oh, they’re little clouds of soft, sugary bliss. Every spoonful is a combination of textures—creamy, chewy, fruity, and fluffy—that just melts in your mouth.

And let’s not forget the base. The cheesecake pudding mix paired with yogurt creates a rich, velvety texture that holds everything together while letting the individual flavors shine. It’s both decadent and refreshing—a rare combo that’s hard to resist.

Health and Convenience Benefits

This dessert salad isn’t just about flavor—it’s also got a few practical perks:

• Quick Prep: No more than 15 minutes from start to finish (plus chill time).
• Make-Ahead Friendly: Prepare the night before, and it’ll taste even better the next day.
• Customizable for Diets: Use low-fat yogurt, sugar-free pudding, or lite whipped topping to make a lighter version.
• Kid-Approved: The marshmallows make it a favorite among the little ones, while the fresh fruit makes parents feel a bit better about dessert.

Ingredients List

Serves 6–8

• 1 cup fresh strawberries, chopped
• 1 cup fresh blueberries
• 1 cup mini marshmallows
• 1 cup whipped topping (such as Cool Whip)
• 1 (3.4 oz) package cheesecake instant pudding mix (dry)
• 1 cup vanilla yogurt or plain Greek yogurt
• Optional: extra berries for topping, or a drizzle of honey for added sweetness

Tools You’ll Need

You don’t need anything fancy—just a few kitchen staples:

• Large mixing bowl
• Whisk
• Rubber spatula
• Measuring cups
• Serving bowl or dessert glasses
• Plastic wrap or an airtight container for storage

Ingredient Substitutions and Additions

This recipe is endlessly customizable, and that’s part of the fun. Here are some ways to make it your own:

Yogurt Options: Vanilla yogurt adds a sweet, mellow base, while Greek yogurt brings a tangy edge and extra protein. Dairy-free yogurts work too if you need a vegan option.

Berry Swaps: Raspberries and blackberries are excellent alternatives. They keep the patriotic color scheme while adding different textures and flavors.

Cheesecake Base Alternative: Don’t have pudding mix on hand? No problem. Use 4 oz of softened cream cheese blended with 2 tablespoons of powdered sugar and a splash of vanilla extract. It’s a slightly thicker, richer base, more like classic cheesecake.

Extra Decadence: Stir in a spoonful of strawberry or blueberry jam for added fruit flavor and a gorgeous marbled effect.

Lower Sugar Options: Opt for sugar-free pudding and lite whipped topping if you’re watching sugar intake.

Step-by-Step Instructions

Step 1: Make the Base
In a large bowl, whisk together the dry cheesecake pudding mix and yogurt until smooth and creamy. This will be your thick, luscious foundation.

Step 2: Fold in the Whipped Topping
Add the whipped topping and gently fold it in with a spatula. Don’t stir too vigorously—you want to keep the mixture light and airy.

Step 3: Add the Fruit and Marshmallows
Fold in the chopped strawberries, blueberries, and mini marshmallows. Make sure everything is evenly distributed for the perfect bite every time.

Step 4: Chill and Serve
Cover the bowl with plastic wrap or transfer the salad to a container with a lid. Refrigerate for at least 30 minutes to allow it to set and chill. When you’re ready to serve, top with extra berries or a drizzle of honey for an elegant finish.

What to Serve with Cheesecake Salad

This sweet salad pairs beautifully with a variety of main courses and sides. Here are a few ideas:

• Grilled meats like chicken, ribs, or burgers
• Cold pasta salads
• Lemonade, iced tea, or fruit-infused sparkling water
• A side of angel food cake or vanilla pound cake

And if you’re creating a full dessert spread, you’ll love adding a few more fruity favorites to the table. I highly recommend checking out these recipes for more delicious inspiration:

• Old-Fashioned Cherry Cobbler – sweet, syrupy cherries baked under a golden crust
• Mini Strawberry Cream Croissants – buttery puff pastry meets strawberries and cream
• Reese’s Brownie Dessert Pizza – a chocolate-peanut butter dream for serious dessert lovers

Tips for Success

• Dry the Berries: After washing your fruit, pat it dry with paper towels. Excess water can thin out the mixture.
• Use Chilled Ingredients: Cold yogurt and whipped topping help keep the salad firm and fluffy.
• Serve Fresh: It’s best enjoyed within 24 hours of making it. The texture is perfect when freshly chilled.
• Avoid Overmixing: Folding keeps the mixture light—stirring too hard can deflate it.

Storage Instructions

This cheesecake salad is best stored in the refrigerator in an airtight container. It will keep for up to 2 days, though the texture is at its best within the first 24 hours. After that, the fruit and marshmallows begin to release moisture, which can make the mixture a little runny.

Avoid freezing—this dish doesn’t freeze well due to its creamy texture and fresh ingredients.

Frequently Asked Questions

Can I make this salad ahead of time?
Yes! In fact, letting it chill for a few hours makes it taste even better. Just be sure to give it a gentle stir before serving.

Can I use frozen berries instead of fresh?
You can, but fresh is best. Frozen berries tend to release more moisture, which can water down the salad and change the texture.

Is this dessert gluten-free?
Most cheesecake pudding mixes are gluten-free, but always double-check the label. The other ingredients—yogurt, fruit, marshmallows, and whipped topping—are typically gluten-free.

Can I use homemade whipped cream?
Absolutely! Whip your own cream with a little sugar and vanilla extract for a from-scratch twist.

Can I make it without pudding mix?
Yes. Blend softened cream cheese with powdered sugar and a little vanilla to create a cheesecake-style base. It’s richer and a bit thicker, but equally delicious.

Final Thoughts

If you’re looking for a festive, no-fuss dessert that’s guaranteed to make people smile, Red, White & Blue Cheesecake Salad is it. It’s light, creamy, fruity, and just decadent enough to satisfy those sweet cravings—without feeling heavy or overcomplicated. The mix of textures and colors makes it feel special, while the ease of preparation keeps things stress-free.

Whether you’re celebrating a summer holiday or just want a quick and delicious dessert on hand, this recipe is a must-try. And don’t forget to explore a few more fruity desserts while you’re here—especially the Old-Fashioned Cherry Cobbler, Mini Strawberry Cream Croissants, and the always indulgent Reese’s Brownie Dessert Pizza. Each one pairs beautifully with this salad for an unforgettable dessert table.

Join the Fun

Have you tried this Red, White & Blue Cheesecake Salad? I’d love to hear how it turned out! Leave a review below and don’t forget to share your photos on Pinterest. It’s such a joy to see your versions and creative twists—whether you added raspberries, swirled in jam, or turned it into mini parfait cups.

Nutritional Information (Per Serving – Approximate)

• Calories: 210
• Total Fat: 6g
• Saturated Fat: 4g
• Carbohydrates: 34g
• Sugar: 25g
• Protein: 4g
• Fiber: 2g
• Sodium: 190mg

Print