Red White Blue Cheesecake Salad (Printable)

Creamy cheesecake filling with fresh berries and marshmallows

# 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 It:

01 - In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer.
02 - Add powdered sugar and vanilla extract to the cream cheese. Beat until fully combined and fluffy.
03 - In a separate chilled bowl, whip the cold heavy cream using electric beaters until stiff peaks form.
04 - Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until smooth and uniform.
05 - Add strawberries, blueberries, and mini marshmallows. Gently fold to combine, ensuring fruits are evenly coated with the cheesecake mixture.
06 - Refrigerate for at least 1 hour before serving to allow flavors to meld and achieve optimal texture.
07 - Serve chilled, optionally garnished with additional fresh berries for presentation.

# Expert Tips:

01 -
  • No oven required on sweltering days when turning on heat feels like punishment
  • The combination of tart berries and sweet cream hits that perfect summer balance we all crave
02 -
  • Folding too aggressively deflates the whipped cream and your salad becomes dense instead of airy
  • Letting it chill overnight actually makes the flavors meld into something better
03 -
  • Chill your mixing bowl in the freezer for ten minutes before whipping the cream
  • Add a splash of lemon juice to cut through all that richness

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