This red, white, and blue cheesecake salad recipe is my favorite easy dessert to make for the Fourth of July! It’s fluffy, creamy, and super fresh tasting. A combination of whipped topping and tangy cream cheese creates the perfect cheesecake-like base for sweet strawberries and blueberries. This berry cheesecake salad is festive, fun, and a healthier option!
This red, white, and blue cheesecake salad will be the bell of the ball at any event. Cheesecake and fruit? Who could resist?! I love how easy it is to make and that I don’t have to turn on my oven in the dead of summer. My kids love helping me mix in the fruit at the end. This berry cheesecake salad is the perfect dessert for summer gatherings with family and friends!
What’s in This Red, White, and Blue Cheesecake Salad Recipe?
- Cream Cheese: Makes the salad rich, creamy, and tangy. I prefer full-fat, brick-style cream cheese for this recipe. You can use reduced fat for a lighter salad.
- Powdered Sugar: Sweetens the salad and helps thicken it up.
- Lemon Zest: Balances the sweetness of the salad with a bit of zesty brightness.
- Whipped Topping: Makes the salad light and fluffy. I used thawed Cool Whip, but any brand will work.
- Berries: I used blueberries and strawberries for that “red, white, and blue” color, but any combination of blackberries, raspberries, bananas, pitted cherries, peaches, or grapes are all great choices
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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.
Tips for Success
- 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.
- Make sure the cream cheese and whipped topping are at room temperature for the creamiest results.
- If you don’t have a mixer hand, use a 12- or 16-ounce container of whipped cream cheese in place of the block of cream cheese for easier mixing.
- 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.
Top Reader Review
- “Such an easy and delicious summer dessert!” -Erin Gierhart
Red, White, and Blue Cheesecake Salad Recipe
Ingredients
- 8 ounces cream cheese room temperature (1 brick)
- ½ cup powdered sugar
- 2 teaspoons lemon zest
- 8 ounces whipped topping thawed (1 container), such as Cool Whip
- 2 cups blueberries
- 2 cups chopped strawberries
Equipment
- Kitchen Scale (optional)
- Hand Mixer
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
How to Make Red, White, and Blue Cheesecake Salad Step-by-Step
Beat the Cream Cheese: Using a hand mixer, beat 8 ounces (1 brick) of 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: Gently stir in 8 ounces (1 container) of whipped topping.
Fold in the Berries: Gently fold in 2 cups of blueberries and 2 cups of chopped strawberries. Serve immediately or chill until ready to serve.
Such an easy and delicious summer dessert!
We’re so happy to hear you loved it!