Description
Celebrate patriotic holidays or summer gatherings with a vibrant Red, White & Blue Cheesecake Salad! This no-bake dessert combines creamy cheesecake flavor with fresh strawberries, blueberries, and fluffy mini marshmallows, all tossed in a sweet, tangy dressing
Ingredients
Red, White & Blue Cheesecake Salad uses simple ingredients to create a creamy, colorful dessert. Here’s what you need and why each one matters:
- Strawberries (2 pounds): Provide sweet, juicy red color and fresh fruit flavor, cut to match marshmallow size.
- Blueberries (1 pint): Add vibrant blue color and tart-sweet flavor, complementing the strawberries.
- Cream Cheese (1, 8-oz. package, at room temperature): Forms the rich, tangy base of the cheesecake-like dressing.
- Vanilla Extract (1 teaspoon): Enhances the dressing with warm, sweet notes.
- Salt (Pinch): Balances the sweetness and enhances overall flavor.
- Powdered Sugar (2 cups): Sweetens the dressing smoothly without graininess.
- Cool Whip (1, 16-oz. tub, thawed): Adds light, fluffy texture to the dressing, making it creamy and airy.
- Mini Marshmallows (4 cups): Contribute white color, chewy texture, and sweetness, tying into the patriotic theme.
Substitutions and Variations
- Strawberries: Swap for raspberries or cherries (pitted and chopped) for a similar red color.
- Blueberries: Replace with blackberries or halved grapes for blue-purple hues.
- Cream Cheese: Use reduced-fat cream cheese for a lighter option or mascarpone for a richer flavor. For dairy-free, try vegan cream cheese.
- Cool Whip: Substitute with homemade whipped cream (whip 2 cups heavy cream with ¼ cup powdered sugar) or a dairy-free whipped topping.
- Powdered Sugar: Reduce to 1 ½ cups for less sweetness or use a sugar-free sweetener like powdered erythritol.
- Marshmallows: Use colored mini marshmallows for extra fun or skip for a less sweet salad, adding more fruit instead.
- Add-Ins: Include chopped bananas, white chocolate chips, or graham cracker crumbs for a cheesecake crust vibe.
Pro Tip: Use room-temperature cream cheese to ensure a smooth, lump-free dressing, and rinse fruit gently to keep it fresh and vibrant.
Instructions
- Prep the Fruit:
- Remove stems from 2 pounds strawberries and cut into small pieces, about the size of mini marshmallows.
- Rinse 1 pint blueberries and pat dry. Set both fruits aside.
- Tip: Cut strawberries uniformly for a cohesive look and texture.
- Make the Cheesecake Dressing:
- In a large bowl, beat 1 (8-oz.) package room-temperature cream cheese, 1 teaspoon vanilla extract, a pinch of salt, and 2 cups powdered sugar with a hand mixer or whisk until smooth and creamy, about 2-3 minutes.
- Tip: Scrape the bowl to ensure all ingredients are fully combined.
- Incorporate Cool Whip:
- Add half of 1 (16-oz.) tub thawed Cool Whip to the cream cheese mixture and stir until smooth.
- Gently fold in the remaining Cool Whip with a spatula to keep the mixture light and fluffy.
- Tip: Fold gently to maintain the airy texture of the Cool Whip.
- Combine Ingredients:
- Carefully fold in the prepared strawberries, blueberries, and 4 cups mini marshmallows, mixing just until evenly distributed to avoid crushing the fruit.
- Tip: Use a large spatula and fold from the bottom up for even mixing.
- Chill and Serve:
- Transfer the salad to a resealable container or serving bowl and refrigerate for at least 1-2 hours to let flavors meld and the salad chill.
- Serve cold, spooned into bowls or cups (makes 10-12 servings).
- Tip: Stir gently before serving to redistribute the dressing.
Cooking Tips:
- Soften Cream Cheese: Leave cream cheese out for 30-60 minutes or microwave for 10-15 seconds to soften, avoiding lumps.
- Fold Carefully: Mix fruit and marshmallows gently to keep berries intact and prevent a mushy texture.
- Chill for Flavor: Longer chilling (up to 4 hours) enhances taste and sets the salad’s texture.