Description
Have you ever wondered how a dessert can taste like a creamy cheesecake but look like a festive fruit party? Meet the Red White Blue Cheesecake Salad, a super easy, no-bake treat that’s bursting with red, white, and blue colors! Perfect for summer barbecues, 4th of July celebrations, or any day you want a sweet, refreshing dish, this salad is a crowd-pleaser that takes minutes to whip up
Ingredients
A great Red White Blue Cheesecake Salad starts with simple, fresh ingredients. Here’s what you’ll need to serve 8-10 people:
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Pudding Base:
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6.8 oz. instant cheesecake pudding mix (two 3.4 oz. boxes)
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10 oz. vanilla yogurt
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2 cups milk (or non-dairy milk)
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Why it matters: The pudding mix gives that cheesecake flavor, yogurt adds creaminess, and milk makes it smooth.
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Substitutions: Use sugar-free cheesecake pudding or vanilla pudding for a different twist. Try almond, oat, or coconut milk for dairy-free.
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Fruits:
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2 lbs. strawberries, hulled and thinly sliced
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1 lb. fresh blueberries
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1 cup fresh raspberries (or 2 cups blackberries)
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Why it matters: Strawberries and berries add sweetness, color, and nutrients. Slicing strawberries thinly makes them easy to layer.
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Substitutions: Use frozen berries (thawed and drained) if fresh aren’t available. Swap raspberries for cherries or blackberries.
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Marshmallows:
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1 cup mini marshmallows
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Why it matters: Adds a fun, fluffy texture and sweet white color.
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Substitutions: Skip marshmallows for a lighter dish or use coconut flakes for a tropical vibe.
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Optional Topping:
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Whipped cream (or non-dairy whipped topping)
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Why it matters: Makes it extra decadent and pretty.
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Substitutions: Drizzle with yogurt or sprinkle with crushed cookies for crunch.
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Tip: Choose ripe, fresh berries for the best flavor and bright colors. Wash and dry them well to keep the salad from getting watery.
Instructions
Ready to make this Red White Blue Cheesecake Salad? Follow these easy steps, and I’ll share tips to make it perfect every time!
Step 1: Make the Pudding Base
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In a large bowl, whisk together 6.8 oz. cheesecake pudding mix, 10 oz. vanilla yogurt, and 2 cups milk until smooth.
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Let the mixture sit for 5 minutes to thicken. Give it a quick stir before using.
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Tip: Use a whisk to avoid lumps. Cold milk helps the pudding set faster.
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Step 2: Prep the Fruits
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Hull and thinly slice 2 lbs. strawberries. Set aside larger slices for the outer edges of your bowl.
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Rinse 1 lb. blueberries and 1 cup raspberries (or 2 cups blackberries). Pat dry with paper towels.
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Tip: Dry berries keep the salad from getting soggy. Slice strawberries evenly for a neat look.
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Step 3: Layer the Salad
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In a large glass serving bowl or trifle bowl, arrange half the strawberries in an even layer. Place larger slices around the edges for a pretty display.
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Use a flat spatula to spread half the pudding mixture over the strawberries, smoothing it out.
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Sprinkle 1/3 of the blueberries evenly over the pudding.
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Repeat the layers: add the remaining strawberries, then the rest of the pudding, and half the remaining blueberries.
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Tip: A glass bowl shows off the colorful layers, but any large bowl works.
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Step 4: Add the Toppings
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Scatter 1 cup mini marshmallows over the top layer.
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Add the remaining blueberries and all the raspberries (or blackberries) for a festive finish.
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Tip: Arrange berries in a pattern, like a flag or star, for extra wow factor.
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Step 5: Chill and Serve
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Cover the bowl with plastic wrap or foil and refrigerate for at least 1 hour to let flavors meld.
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Before serving, add a dollop of whipped cream or non-dairy topping if you like.
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Tip: Chilling makes the salad taste better and easier to scoop.
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