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–+ servings
berry cheese cake salad in a large serving bowl

Red, White, and Blue Cheesecake Salad Recipe

Course: cheesecake, Dessert, Salad
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8 people
Calories: 225kcal
Author: Becky Hardin
This red, white, and blue cheesecake fruit salad is fluffy, creamy, and filled with fresh berries. It's my favorite easy dessert for the Fourth of July or any holiday gathering!
Print Recipe
US Customary - Metric

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
    Cream cheese mixture in a glass mixing bowl.
  • Gently stir in the whipped topping.
    8 ounces whipped topping
    Whipped topping added to cream cheese mixture.
  • Gently fold in the berries.
    2 cups blueberries, 2 cups chopped strawberries
    Blueberries and strawberries added to cheesecake mixture.
  • Serve immediately or chill until ready to serve.
    Red, white, and blue cheesecake salad served in small dish.

Video

Notes

*I prefer full-fat, brick-style cream cheese for this recipe. You can use reduced fat for a lighter salad.
**I used thawed Cool Whip, but any brand will work.
***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.
Tips:
  • 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.
Storage: Store red, white, and blue cheesecake salad in an airtight container in the refrigerator for up to 1 day.

Nutrition

Calories: 225kcal | Carbohydrates: 24g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 29mg | Sodium: 110mg | Potassium: 151mg | Fiber: 2g | Sugar: 21g | Vitamin A: 426IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 0.3mg