Red, White and Blue Cheesecake Salad

This red, white and blue cheesecake salad doesn’t look like a typical salad studded with vegetables and greens. Oh, no. The creamy fruit salad features a tangy, fluffy sauce made from cream cheese, whipped topping and cheesecake-flavored instant pudding. It’s one of our favorite vintage-style recipes. This type of dessert salad was a hugely popular treat mid-century, when hostesses created colorful fruit dishes often gussied up with cutting-edge convenience foods like Jell-O and Cool Whip.

You don’t need a time machine to enjoy this red, white and blue cheesecake salad recipe, though. Think of it as a cross between a dessert and a fruit salad. Serve it for a cooling, refreshing treat after a meal, or place it on a potluck table with all the other main and side dishes. While the red, white and blue color palette makes this salad perfect for patriotic holidays, like Memorial Day or July Fourth, it’s welcome anytime.

Ingredients for Red, White and Blue Cheesecake Salad

• Cream cheese: All salad dressings need a snap of acidity to brighten the bowl. Cream cheese has plenty of tang and adds a distinctive, cheesecake-inspired flavor to the dish.
• Instant cheesecake pudding mix: Pudding mix amplifies the cheesecake inspiration even more, and the flavor pairs perfectly with any kind of fruit or berry. If you don’t mind missing the cheesecake flavor, use vanilla instead.
• Whole milk: A dash of milk thins out the thick, creamy dressing. The recipe calls for whole milk, but you can use skim or low-fat if you prefer.
• Frozen whipped topping: A staple of nostalgic desserts, frozen whipped topping is sturdy enough to stay airy and fluffy even after chilling in the fridge.
• Miniature marshmallows: Pops of chewy marshmallows create a unique contrasting texture with the creamy salad.
• Fresh berries: A mix of strawberries, blueberries and raspberries are colorful and tasty in this recipe for red, white and blue cheesecake salad with Cool Whip.

Directions

Step 1: Make the creamy base

In a large bowl, beat the cream cheese and pudding mix until smooth. Then, beat in the milk and whipped topping.

Step 2: Add the marshmallows and fruit

Gently fold in the marshmallows and berries.

Editor’s Tip: It’s easiest to fold in ingredients with a large spatula or spoon.

Step 3: Chill

Cover and refrigerate for at least one hour before serving.

Editor’s Tip: This crucial step allows the salad to set and gives the flavors time to develop.

JONATHAN MELENDEZ FOR TASTE OF HOME

Red, White and Blue Cheesecake Salad Variations

• Play with fruits: Most fruits, including pineapple, kiwi, blackberries, sliced nectarines and peaches, are delicious in this salad. Simply cut larger fruits into bite-sized cubes, and consider a mix of colors for the most striking centerpiece.
• Add crunch: Crumbled pretzels or chopped nuts add a welcome crispness to the creamy dish.
• Gild the lily: Serve the salad with a scoop of whipped cream and a maraschino cherry.

How to Store Red, White and Blue Cheesecake Salad

Store red, white and blue cheesecake salad with Cool Whip in the refrigerator, tightly covered with storage wrap or foil. If the bowl gets low, transfer leftovers to a smaller airtight container.

How long does red, white and blue cheesecake salad last?

Cheesecake salad lasts up to three days in the fridge. As it sits, the berries’ colors may bleed into the dressing, but it will still taste good. To extend freshness for as long as possible, serve the dish using clean utensils.

Red, White and Blue Cheesecake Salad Tips

JONATHAN MELENDEZ FOR TASTE OF HOME

Can you use frozen berries for this red, white and blue cheesecake salad recipe?

Technically, yes, you can use frozen berries in this cheesecake salad; however, frozen berries will release a ton of juice as they defrost, which will discolor the creamy white salad dressing. We suggest sticking with fresh berries.

What if the dressing is too thick?

If the dressing is so thick that it’s tough to fold in the berries (they may begin squishing), then whisk more milk into the dressing. It should be thick but creamy, like the texture of classic cheesecake.

What can you serve with red, white and blue cheesecake salad?

Lean into the vintage theme and serve this cheesecake salad with vintage recipes from the ’50s, like chicken amandine and stuffed celery. For a Fourth of July potluck, serve it with Kansas City-style ribs and macaroni salad. Of course, once you’ve tried the cheesecake salad, you might just like it enough to serve it for dessert after any summer dinner in your repertoire. Think of it as cheesecake without the trouble of a crust.