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Red White and Blue Cheesecake Salad

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This red, white, and blue cheesecake salad recipe is full of fresh fruit and coated in a fluffy cream cheese mixture. It’s ready in under an hour and makes the perfect patriotic dessert or holiday side.

Even though this fluffy salad is popular at a Fourth of July party, it’s great for summer potlucks and warmer days. The berries are refreshing and pair well with the creamy texture of the whipped topping and cream cheese mixture. And fruit salad recipes are a great way to use up fresh, seasonal produce. 

Front close up view of Red White and Blue Cheesecake Salad in a white bowl and garnished with fresh berries.

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We’re sharing tips to help you get the best results with this recipe. If you don’t need the tips, scroll to the bottom for the full recipe and a printable recipe card.

If you are hosting a patriotic celebration, be sure to check out these easy make ahead recipes. This list will make your patriotic party planning a breeze. You can also use the guide for your summer bbq menus.

As for a dessert salad, I have a deep love of vintage fluff salads. Which makes it hard to choose a favorite, but classic ambrosia, strawberry and mandarin orange always satisfy. And these easy recipes are always a hit at potlucks, parties and BBQ’s.

Ingredients needed to make red white and blue cheesecake salad with text overlay.


  • cream cheese – the base for the classic cheesecake filling.
  • powdered sugar – adds some texture and additional sweetness.
  • vanilla extract – brings all of the flavors together.
  • Cool Whip whipped topping – allow it to thaw before using.
  • mini marshmallows – great addition to fluffy desserts and adds a nice balance to the fruit.
  • Fresh berries: blueberries, strawberries, and raspberries.

How to Make Red White and Blue Cheesecake Salad 

​In a large bowl, beat the cream cheese, powdered sugar, and vanilla using an electric mixer on medium speed until creamy and smooth. 

Side by side images of cream cheese, powdered sugar and vanilla in a mixing bowl and cream cheese mixture after being mixed with text overlay.

Use a rubber spatula to fold in the whipped topping to the cheesecake mixture. 

Two images of whipped topping added to cream cheese mixture and whipped topping mixed into cream cheese mixture with text overlay.

​Add the marshmallows and berries, then fold just until combined. The raspberries break apart easily, so be gentle. 

Two images of marshmallows and berries in a bowl and fruit mixed with cream cheese mixture with text overlay.

Chill in the refrigerator for at least 30 minutes before serving. 

Side by side images of mixed berry fluff salad after being refrigerated and Red White and Blue Cheesecake Salad in a bowl topped with fresh berries with text overlay.

Tips for Making

  • ​Fresh berries work best in this recipe. Look for the freshest and firmest berries without blemishes. 
  • Be sure to pat the berries dry with paper towels after washing them. The sauce won’t stick to wet berries.
  • For festive individual servings, add the salad to small mason jars or disposable cups and tie a red ribbon around the jar.

Can I use frozen berries?

We don’t recommend using frozen berries because they have a high water content. Which means they give off a lot of liquid and will make the salad watery.

Substitutions and Variations

  • If desired, you can substitute other fruits like blackberries and bananas. When using bananas, you’ll want to add those just before serving so they don’t turn brown too quickly. 
  • Store brand whipped topping can be used in place of Cool Whip. Use the light or the low fat version if preferred. 
  • Homemade whipped cream can replace the whipped topping. Keep in mind it breaks down faster than the whipped topping, so it’s best to use fresh only if you don’t plan to have leftovers. 
  • To use instant cheesecake pudding: omit the cream cheese, powdered sugar, and vanilla. Combine two 3.4 oz packages of dry pudding mix with 2 cups of cold milk. Mix until it thickens, then continue preparing the rest of the recipe as directed.

What to Serve With 

This no bake recipe looks great next to other patriotic desserts like Red White and Blue Oreo Balls and Layered Angel Food Cake with Berries. As for the main course, I recommend something easy like Italian grilled chicken, or pulled pork.

You can easily serve this dish as a side or a dessert. For parties, I like to serve graham crackers or Nilla wafers as dippers. 

Overhead view of three bowls of berry cheesecake fluff salad on a white background.

How to Store 

Fluff salad is best when eaten the same day it is made. Leftovers can be stored in the refrigerator in an airtight container for up to 2 days. We do not recommend freezing.

Keep in min the longer the salad sits, the more watery it will become as the fruit juices seep out and the mallows begin to break down.  

This patriotic treat combines the creamy richness of a cheesecake-like filling with the sweet burst of fresh berries for a refreshing dish. Whether you’re hosting a summer BBQ, celebrating the Fourth of July or looking for a quick dessert, this easy fluff recipe is sure to please.

More Red White and Blue Recipes

**Save Mixed Berry Cheesecake Salad Recipe for Later**

Closeup view of Red White and Blue Cheesecake Salad in a white bowl with text overlay.

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Front close up of Red White and Blue Cheesecake Salad topped with fresh berries.

Red White and Blue Cheesecake Salad

This red, white, and blue cheesecake salad recipe is made with fresh fruit and coated in a fluffy cream cheese mixture. It's ready in less than 1 hour and makes an easy patriotic dessert or holiday side.
5 from 1 vote
Print Pin Rate
Course: Dessert, Side Dish
Cuisine: American
Prep Time: 10 minutes
Chill Time: 30 minutes
Total Time: 40 minutes
Servings: 18
Calories: 204kcal
Author: Lori @ A Reinvented Mom


  • 16 ounces cream cheese, softened
  • cup powdered sugar
  • 1 ½ teaspoons vanilla extract
  • 12 ounces Cool Whip whipped topping, thawed
  • 3 cups mini marshmallows
  • 18 ounces fresh blueberries
  • 16 ounces fresh strawberries, diced
  • 6 ounces fresh raspberries


  • Rinse the berries and pat dry. Dice the strawberries. Set aside.
  • Place cream cheese, powdered sugar and vanilla extract in a large mixing bowl and beat with a mixer until it’s smooth and creamy.
  • Fold the whipped topping into the cream cheese mixture.
  • Add the marshmallows and fresh fruits and fold together until well combined. The raspberries are fragile so be sure to fold gently so they don’t break apart.
  • Refrigerate for 30 minutes before serving.


  • We don’t recommend using frozen fruit.
  • Substitute other fresh fruits like blackberries or sliced bananas.
  • Store brand whipped topping can be used.
  • Light or low fat Cool Whip can be substituted
  • See the blog post for additional variations and recipe tips.
  • Recipe makes about 9 cups of fluff salad.
  • Storage: best eaten the same day it’s prepared. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The salad will become watery the longer it’s stored.
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Nutritional Estimate

Serving: 1g | Calories: 204kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 26mg | Sodium: 100mg | Potassium: 128mg | Fiber: 2g | Sugar: 19g | Vitamin A: 374IU | Vitamin C: 20mg | Calcium: 46mg | Iron: 0.3mg

Nutritional information is provided as a reference, using an online calculator. We recommend verifying the information independently for accuracy.

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