This creamy red, white, and blue cheesecake salad recipe is so easy to make with just a handful of ingredients and 5 minutes! Cream cheese and Cool Whip make up the base of this fluffy fruit salad, then I fill it with fresh strawberries and blueberries to create a beautiful red, white, and blue dessert that’s perfect for holidays and potlucks.
Top Reader Review
“Such an easy and delicious summer dessert!” – Erin G.
Cheesecake Fruit Salad with Berries
My red, white, and blue cheesecake salad is the belle of the ball at every holiday gathering, from the 4th of July all the way to Christmas. Cheesecake and fruit? Who could resist! Making creamy fruit salad with Cool Whip (or any whipped topping) adds a delightfully fluffy texture that I just love.
The “cheesecake” mixture is so quick and easy to put together–I don’t even have to turn on my oven! My kids love mixing the fruit into this cheesecake salad right at the end, so they get to help too. No matter the season, this no-bake dessert is such a refreshing addition to any party, potluck, or holiday gathering.
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Using Frozen Berries
Fresh berries aren’t always available, but this cheesecake salad recipe is always do-able! Grab some frozen blueberries and strawberries from the grocery store, let them thaw overnight in the fridge, give them a good rinse, then mix them in with the cream cheese.
Red, White, and Blue Cheesecake Salad Recipe
Equipment
- Kitchen Scale (optional)
- Hand Mixer
Ingredients
- 8 ounces cream cheese room temperature (1 brick)*
- ½ cup powdered sugar
- 2 teaspoons lemon zest
- 8 ounces whipped topping thawed (1 container)**
- 2 cups blueberries ***
- 2 cups chopped strawberries
Instructions
- Using a hand mixer, beat the cream cheese, powdered sugar, and lemon zest together in a large bowl until smooth.8 ounces cream cheese, ½ cup powdered sugar, 2 teaspoons lemon zest
- Gently stir in the whipped topping.8 ounces whipped topping
- Gently fold in the berries.2 cups blueberries, 2 cups chopped strawberries
- Serve immediately or chill until ready to serve.
Notes
- Look for the freshest, ripest berries you can find. Pat them dry after rinsing to avoid adding additional moisture to the salad.
- If using frozen fruit, be sure to thaw and rinse before mixing into the salad to avoid making it runny.
- If you don’t have an electric mixer, use a 12- or 16-ounce container of whipped cream cheese in place of the block of cream cheese for easier mixing.
- Make sure the cream cheese and whipped topping are at room temperature for the creamiest results.
- Feel free to add chipped nuts or crushed graham crackers for a bit of crunch!
- Gently fold the ingredients together to avoid bruising or breaking any of the berries.
Use Any Fruit
This fluffy cheesecake salad can be made with any fruit you choose. I prefer blueberries and strawberries during the summer, especially when I want that iconic red, white, and blue color combo for holidays. But this cream cheese mixture tastes just as delicious with a mix of strawberry and banana, just one berry, or whatever you have on hand. I think it would be tasty with pineapple and tropical fruits too, or cubed apples and caramel in the fall!
How to Make Cheesecake Fruit Salad with Cool Whip Step-by-Step
Prep: Gather the handful of ingredients for this cheesecake fruit salad recipe. Bring the cream cheese to room temperature for easy mixing, then chop the strawberries.
Beat the Cream Cheese: Using a hand mixer, beat 8 ounces (1 brick) of softened cream cheese, ½ cup of powdered sugar, and 2 teaspoons of lemon zest together in a large bowl until smooth.
Mix in the Whipped Topping: Next, gently stir in 8 ounces (1 container) of Cool Whip style whipped topping.
Fold in the Berries: Lastly, gently fold in 2 cups of blueberries and 2 cups of chopped strawberries until everything is combined.
Serve: Place cheesecake fruit salad in the fridge to chill until ready to serve. I like to divvy it up into individual-sized trifle glasses for parties, but it can also be served simply out of a larger bowl.
How to Store
Store leftover red, white, and blue cheesecake salad in an airtight container in the refrigerator for up to 1 day. I do not recommend freezing this salad, because the berries release a lot of juices while they thaw, which can make the salad watery.
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