Description
A festive and refreshing dessert salad perfect for patriotic holidays, featuring a creamy cheesecake filling, fresh berries, and fluffy whipped topping.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) container whipped topping, thawed
- 1 pound fresh strawberries, hulled and sliced
- 1 pint fresh blueberries
- 1 cup mini marshmallows
Instructions
- In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- G Gently fold in half of the whipped topping until no streaks remain.
- In a separate large bowl, combine the sliced strawberries, blueberries, and mini marshmallows.
- Add the cream cheese mixture to the berry mixture and gently fold to combine.
- Spoon the cheesecake salad into a serving bowl.
- Top with the remaining whipped topping.
- Chill for at least 30 minutes before serving.
Notes
- For best results, use full-fat cream cheese.
- You can prepare this salad a few hours in advance.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: cheesecake salad, red white and blue, berry dessert, patriotic dessert, no bake dessert, fruit salad