Red White Blue Cheesecake Salad (Printable)

Creamy berry dessert with cheesecake filling, fresh strawberries, blueberries, and fluffy marshmallows. Ideal for summer celebrations.

# 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

# Steps:

01 - Beat softened cream cheese in large mixing bowl until smooth and creamy.
02 - Add powdered sugar and vanilla extract; beat until fully incorporated and fluffy.
03 - Whip cold heavy cream in separate bowl until stiff peaks form.
04 - Gently fold whipped cream into cream cheese mixture until smooth and uniform.
05 - Add strawberries, blueberries, and mini marshmallows. Fold gently to distribute evenly while coating all components.
06 - Refrigerate minimum 1 hour for optimal texture and flavor development.
07 - Serve chilled, garnished with additional berries if desired.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat but tastes like you spent hours making something fancy.
  • The marshmallows soften just enough in the creamy filling creating this impossibly light texture nobody can quite identify but everyone keeps eating.
02 -
  • The marshmallows will continue softening the longer this sits, so if you prefer a bit of texture contrast, add them about 30 minutes before serving instead of right away.
  • For the fluffiest texture, do not rush the folding step, overworking the mixture will deflate all those lovely air bubbles you worked so hard to create.
03 -
  • If making this more than a few hours ahead, wait to add the marshmallows until about an hour before serving to maintain that perfect slightly fluffy texture.
  • The longer this chills the more intense the cheesecake flavor becomes, so making it the night before is actually a brilliant strategy.

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