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.
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.
Notes
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.