Red White Blue Cheesecake Salad (Printable)
Creamy cheesecake filling with fresh berries and marshmallows, perfect for summer gatherings.
# What You 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 heavy whipping cream, cold
→ Additions
07 - 2 cups mini marshmallows
# How To Make:
01 - Place softened cream cheese in a large mixing bowl. Beat until completely smooth and creamy, ensuring no lumps remain.
02 - Pour in powdered sugar and vanilla extract. Continue beating until fully incorporated and mixture becomes fluffy in texture.
03 - In a separate chilled bowl, whip cold heavy cream using electric mixer or stand mixer until stiff peaks form and cream holds its shape.
04 - Gently fold whipped cream into cream cheese mixture using rubber spatula. Fold until smooth and uniform, being careful not to deflate the whipped cream.
05 - Add quartered strawberries, blueberries, and mini marshmallows to the cheesecake mixture. Gently fold to combine until fruits are evenly coated.
06 - Refrigerate salad for at least 1 hour to allow flavors to meld and mixture to set properly. Cover bowl with plastic wrap or lid.
07 - Serve chilled in individual bowls or as part of a dessert spread. Optionally garnish with extra fresh berries for presentation.
# Expert Tips:
01 -
- It comes together faster than you can find matching patriotic socks
- The cheesecake filling makes everything feel fancy without turning on your oven
02 -
- Warm cream cheese creates lumpy mixture that no amount of whipping can fix
- Overmixing after adding the fruit turns your salad into a sad pink soup instead of staying beautifully swirled
03 -
- Freeze your mixing bowl for ten minutes before whipping the cream for faster peaks
- Reserve a handful of the prettiest berries for that pictureperfect top layer