Description
This Red, White & Blue Cheesecake Salad is the ultimate easy summer dessert—sweet, creamy, and bursting with juicy berries! It’s a no-bake favorite made with cheesecake pudding, whipped topping, yogurt, strawberries, blueberries, and marshmallows. Perfect for patriotic holidays or backyard BBQs, it comes together in just minutes and is always a crowd-pleaser. Chill, serve, and watch it disappear!
Ingredients
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1 cup fresh strawberries, chopped
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1 cup fresh blueberries
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1 cup mini marshmallows
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1 cup whipped topping (such as Cool Whip)
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1 (3.4 oz) package cheesecake instant pudding mix (dry)
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1 cup vanilla yogurt or plain Greek yogurt
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Optional: extra berries for topping
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Optional: drizzle of honey for added sweetness
Instructions
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In a large mixing bowl, whisk together the dry cheesecake pudding mix and yogurt until smooth and creamy.
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Gently fold in the whipped topping with a rubber spatula until fully incorporated and light in texture.
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Add the chopped strawberries, blueberries, and mini marshmallows. Fold gently to distribute evenly.
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Cover and refrigerate for at least 30 minutes to allow the salad to chill and set.
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Serve cold, garnished with extra berries or a drizzle of honey if desired.
Notes
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For a richer base, substitute the pudding and yogurt combo with 4 oz softened cream cheese and 2 tablespoons powdered sugar.
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Raspberries and blackberries make great berry swaps while keeping the red, white, and blue color scheme.
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Use sugar-free pudding and lite whipped topping for a lower-sugar version.
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To prevent the salad from becoming watery, pat berries dry after rinsing.
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Best enjoyed within 24 hours. Store leftovers in an airtight container in the fridge for up to 2 days.
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Not freezer-friendly—fresh and fluffy is the way to go!