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Red, White & Blue Cheesecake Salad

A delightful no-bake dessert featuring creamy cheesecake filling swirled with fresh strawberries and blueberries, perfect for summer celebrations.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cheesecake Base
  • 8 oz cream cheese, softened Feel free to use low-fat for a healthier option.
  • 1 cup powdered sugar, sifted For sweetness without grittiness.
  • 1 tsp vanilla extract Adds a lovely depth of flavor.
  • 1 ½ cups whipped topping For that light, airy texture.
Fruit Layer
  • 2 cups strawberries, hulled and sliced Swap with raspberries for a twist!
  • 2 cups blueberries Don’t skip these beauties; they’re antioxidant-rich.
Topping
  • 1 cup crushed graham crackers Or cookies for a fun variation.

Method
 

Preparation
  1. In a mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy, blending the sugary sweetness evenly.
  2. Stir in the vanilla extract, then gently fold in the whipped topping until fully combined.
Layering
  1. In a large serving bowl, create a layer with half of the sliced strawberries.
  2. Spread half of the cheesecake mixture over the strawberries.
  3. Sprinkle half of the blueberries on top of the cheesecake layer.
  4. Add the remaining strawberries and top with the rest of the cheesecake mixture.
  5. Finish with the remaining blueberries.
Finishing Touch
  1. Sprinkle the crushed graham crackers on top for crunch.
  2. Allow the salad to chill in the refrigerator for at least 30 minutes before serving.

Notes

Store leftovers in the refrigerator for up to three days. Do not freeze, as the textures may change. Use room temperature ingredients for smooth mixing.