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Red, White and Blue Cheesecake Salad

Delicious Red, White and Blue Cheesecake Salad for Summer Fun

This Red, White and Blue Cheesecake Salad is a refreshing no-bake dessert combining creamy cheesecake and fresh berries, perfect for summer gatherings.
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Prep Time 10 minutes
Chill Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Desserts
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Base
  • 2 cups Cool Whip thawed
  • 1 package Instant Cheesecake Pudding Mix dry, do not prepare
  • 1 cup Milk whole or low-fat
For the Fresh Berries
  • 1 cup Sliced Strawberries fresh
  • 1 cup Blueberries fresh
  • 1 cup Blackberries fresh
  • 1 cup Raspberries fresh
Optional Flavor Boost
  • 1 teaspoon Vanilla Extract or almond extract for a twist

Equipment

  • Mixing bowl
  • spatula
  • Whisk
  • Plastic wrap

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 2 cups of thawed Cool Whip, one package of dry cheesecake pudding mix, and 1 cup of milk. Whisk together vigorously for about 2–3 minutes until smooth and creamy.
  2. Gently fold in 1 cup each of sliced strawberries, blueberries, blackberries, and raspberries into the cheesecake base.
  3. Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld.
  4. Once chilled, stir the salad gently and serve in bowls, garnished with additional berries or crushed graham crackers.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 28gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 150mgPotassium: 150mgFiber: 2gSugar: 18gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 0.5mg

Notes

Use fresh berries for the best flavor and avoid adding them too early to prevent excess liquid. Store leftovers in the fridge for up to 2 days but best consumed within 24 hours.

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