Red White Blue Cheesecake Salad (Printable Version)

Creamy patriotic dessert with fresh berries, marshmallows, and cheesecake filling

# What You'll Need:

→ Fruits

01 - 2 cups fresh strawberries, hulled and quartered
02 - 1 cup fresh blueberries

→ Cheesecake Mixture

03 - 8 oz cream cheese, softened
04 - 1 cup powdered sugar
05 - 1 teaspoon pure vanilla extract
06 - 1 cup cold heavy whipping cream

→ Additions

07 - 2 cups mini marshmallows

# Directions:

01 - Place softened cream cheese in a large mixing bowl. Beat with electric mixer until completely smooth and creamy, scraping down sides as needed.
02 - Add powdered sugar and vanilla extract to the cream cheese. Beat on medium-high speed until fully incorporated and mixture becomes fluffy, about 2 minutes.
03 - In a separate chilled bowl, whip cold heavy cream using electric mixer or stand mixer until stiff peaks form. Be careful not to overwhip.
04 - Gently fold whipped cream into cream cheese mixture using rubber spatula. Fold until smooth and uniform, maintaining as much air as possible.
05 - Add quartered strawberries, blueberries, and mini marshmallows to the cheesecake mixture. Gently fold to combine until all ingredients are evenly coated.
06 - Cover bowl with plastic wrap and refrigerate for at least 1 hour before serving. This allows flavors to meld and mixture to achieve proper texture.
07 - Serve chilled in individual bowls or glasses. Optionally garnish with additional fresh berries just before serving.

# Expert Advice:

01 -
  • It tastes exactly like cheesecake but requires zero baking and practically zero effort
  • The marshmallows get soft and slightly melty, creating these sweet little pockets throughout
  • Red, white, and blue colors make it ridiculously patriotic without being corny
02 -
  • Fold gently because crushing those beautiful berries turns everything an unappetizing grayish pink
  • This needs the full hour in the fridge because the marshmallows need time to soften slightly
  • Do not add bananas until right before serving or they will turn brown and mushy
03 -
  • If your cream cheese is not softening fast enough, cut it into small cubes and let it sit for 15 minutes
  • Chill your serving bowls for ten minutes before dishing up to keep everything extra cold

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