Red, White and Blue Cheesecake Salad

Red, white and blue cheesecake salad is a creamy, sweet, and fruity dessert salad that’s perfect for summer celebrations. I love making this patriotic dish for Memorial Day, the 4th of July, or any festive gathering. It’s packed with juicy berries, fluffy whipped cream, and a rich cheesecake flavor that always gets rave reviews.

Why You’ll Love This Recipe

I love this recipe because it’s easy to make and looks beautiful on the table. The combination of strawberries, blueberries, and creamy cheesecake filling makes every bite taste like summer. It’s quick to whip up, requires no baking, and can be made ahead of time. Whether I serve it in a big bowl or individual cups, it’s always a crowd-pleaser.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

cream cheese (softened)
powdered sugar
vanilla extract
whipped topping (like Cool Whip) or homemade whipped cream
fresh strawberries (hulled and sliced)
fresh blueberries
mini marshmallows (optional)
bananas (optional, sliced and tossed in lemon juice to prevent browning)

directions

1. I start by beating the softened cream cheese in a large bowl until smooth and fluffy.

2. I add powdered sugar and vanilla extract, then mix until fully combined and creamy.

3. I gently fold in the whipped topping until smooth and no streaks remain.

4. I add the sliced strawberries and blueberries, folding them in carefully to avoid breaking the berries.

5. If I’m using bananas or marshmallows, I add those last and stir gently.

6. I cover the bowl and chill the salad for at least 1 hour before serving to let the flavors meld.

Servings and timing

This recipe makes about 6–8 servings and takes only 15 minutes to prepare, plus 1 hour to chill.

Variations

Sometimes I add raspberries for more color or use a mix of red and golden strawberries. For extra crunch, I sprinkle crushed graham crackers or granola on top just before serving. I also like making it with Greek yogurt mixed into the cream cheese for a tangier, lighter version.

storage/reheating

I store the cheesecake salad in an airtight container in the fridge for up to 2 days. If I’m using bananas, I try to serve it the same day to keep them fresh. I never freeze it, as the texture changes too much once thawed.

FAQs

Can I use frozen berries?

I don’t recommend frozen berries for this salad since they release too much moisture and can make it watery.

What’s the best way to soften cream cheese quickly?

I leave it at room temperature for 30 minutes or microwave it in short bursts (10–15 seconds) until soft but not melted.

Can I make this ahead of time?

Yes, I make it a few hours in advance and chill until serving. I add bananas and marshmallows closer to serving so they don’t get soggy.

Is there a low-sugar version?

Yes, I use reduced-fat cream cheese and a sugar substitute for the powdered sugar. I also use unsweetened whipped cream or a light topping.

What can I serve this with?

I love serving it as a dessert or sweet side dish at picnics, BBQs, or holiday brunches. It also works great with shortbread cookies or graham crackers on the side.

Conclusion

Red, white and blue cheesecake salad is the kind of dessert I love to make when I want something festive, creamy, and full of fresh fruit. It’s easy, quick, and always makes a big impression at the table. Whether I’m celebrating a holiday or just enjoying a sunny day, this salad always brings a sweet touch of celebration.