Description
A delightful and festive Red, White, and Blue Cheesecake Salad perfect for summer gatherings and celebrations.
Ingredients
Scale
- 2 cups strawberries, hulled and sliced
- 2 cups blueberries
- 2 cups mini marshmallows
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip)
- 1/4 cup milk
Instructions
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the powdered sugar and vanilla extract, and mix until well combined.
- Gradually add the milk, mixing until the mixture is creamy and smooth.
- Fold in the whipped topping until fully incorporated.
- In a separate bowl, combine the strawberries, blueberries, and mini marshmallows.
- Gently fold the fruit mixture into the cheesecake mixture until everything is well coated.
- Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- Serve in individual bowls or a large serving dish, garnished with extra berries if desired.
Notes
- For a lighter version, substitute low-fat cream cheese and sugar-free whipped topping.
- Try adding crushed graham crackers on top for a cheesecake crust flavor and extra crunch.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg