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Red White and Blue Cheesecake Salad

A light and refreshing cheesecake salad combining creamy cheesecake flavor with vibrant layers of fresh berries, perfect for any gathering.
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Prep Time 10 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cheesecake Mixture
  • 3.4 oz Cheesecake flavored instant pudding
  • 8 oz Cream Cheese (room temperature) Let sit out for about 30 minutes before mixing.
  • 8 oz Whipped topping
  • 1 cup Milk
  • 10 oz Mini marshmallows
For the Berries
  • 1 cup Sliced strawberries
  • 1 cup Fresh blueberries
  • 1 cup Fresh raspberries

Method
 

Preparation
  1. In a medium bowl, whisk together the pudding mix, whipped topping, cream cheese, and milk until smooth, approximately 2-3 minutes. Ensure there are no lumps for a creamy texture.
  2. Add the mini marshmallows to the cheesecake dressing and stir to evenly mix everything together.
  3. Gently fold the berries into the cheesecake mixture, adding one type of berry at a time to maintain their shape.
Chilling
  1. Cover the bowl and place it in the fridge to chill for at least one hour or up to 48 hours for best results.
Serving
  1. Serve chilled, scooping into individual cups with layers of berries on top. Garnish with a sprig of mint for visual appeal.

Notes

Store in an airtight container in the refrigerator for 3-5 days. Freezing is not recommended due to texture changes.