Red White Blue Cheesecake Salad

5 from 16 votes

This creamy red white blue cheesecake salad is the ultimate no-bake red white and blue cheesecake salad for summer parties and holidays

Prep Time15

Chill Time1

Total Time1 15

Course: Salad, Dessert

Cuisine: American

Servings: people

Calories: 235kcal

6.8 ounces unprepared instant cheesecake pudding mix (two 3.4 ounce boxes); substitute sugar free instant pudding or instant vanilla pudding mix
10 ounces vanilla yogurt
2 cups milk or non-dairy milk
2 pounds strawberries hulled and thinly sliced *See Notes
1 pound fresh blueberries
1 cup mini marshmallows
1 cup fresh raspberries or 2 cups blackberries

To a large bowl, add pudding mix, yogurt, and milk; whisk well to combine. Let the mixture sit and thicken for 5 minutes.
In a large glass serving bowl or trifle bowl, arrange half of the strawberries in an even layer. *Place larger diameter strawberries on the outer edges.
Use a flat spatula to smooth half of the pudding mixture over the strawberries.
Arrange 1/3 of the blueberries on top of the pudding.
Repeat the layers with the all the remaining strawberries, all the remaining pudding, and half of blueberries.
Top the cheesecake salad with mini marshmallows, remaining blueberries, and raspberries (or blackberries).
Cover the bowl with plastic wrap or foil and refrigerate for at least an hour before serving.
If desired, top with whipped cream before serving.

Recipe Variations:

Add pound cake or angel food cake cubes for a heartier, layered dessert.
Stir in mini chocolate chips or crushed cookies for extra texture and flavor.
Use different berries like blackberries or raspberries to switch it up.
Add a layer of granola or crushed graham crackers for crunch and cheesecake flair.
Mix in extra cream cheese or use Greek yogurt for a tangier filling.
Top with sprinkles or festive star-shaped fruit for extra patriotic pizzazz.
Swap out fruit for peaches or mangoes to enjoy this salad all summer long.

TFN Pro Tips:

To create even, clean slices, chill the strawberries before slicing them. It’s far easier to cut into the fruit when it’s hard than when it is mushy and at room temperature.
This cheesecake salad recipe will not work with cooked and served pudding. Be sure to use an instant variety.

Storing Instructions

Be sure to refrigerate the dessert salad in a covered bowl, so it doesn’t pick up any odors from nearby foods! Left at room temperature, the berries will become mushy, and the overall texture will become unpleasant.
For the same reason, we do not recommend freezing the 4th of July salad.
This salad is a time saver, It can be made ahead of time and enjoyed later on. Make it the morning of the party or a few days before when you have some free time. Cheesecake salad can be made up to 48 hours in advance.