Patriotic Red, White & Blue Cheesecake Salad Recipe

This red, white, and blue cheesecake salad is a festive summer side that guests always return for. Creamy and fluffy, it’s loaded with fresh berries and mini marshmallows and is easy to bring to a BBQ, potluck, or Fourth of July gathering.

Red, white, and blue cheesecake salad in a black bowl.

Red, White, and Yum

Festive and colorful: Strawberries, blueberries, and the cheesecake-flavored filling make this ideal for patriotic celebrations.
Quick to prepare: Mix the base, chill briefly, then fold in fruit and marshmallows for an easy side dish any time summer plans come up.
Potluck favorite: Cool, sweet, and fluffy — it’s consistently one of the first dishes to disappear from the table.

Ingredients for Red, White, and Blue Cheesecake Salad

Overhead shot of labeled red white and blue cheesecake salad ingredients.

Cheesecake pudding substitute: If you can’t find instant cheesecake pudding, replace the pudding mix and whipped topping with 8 ounces cream cheese, 1/2 cup sugar, and 2 cups heavy whipping cream. Whip until smooth and fluffy.
Extra fruit: Add raspberries, cherries, or blackberries for more color and flavor.
Optional texture: Stir in slivered almonds or shredded coconut for a pleasant crunch.

Red, White, and Blue Cheesecake Salad Recipe

This cheesecake salad comes together in minutes and is perfect for Memorial Day, the Fourth of July, or any summer get-together. Serve alongside burgers, pasta salad, and baked beans for an easy patriotic spread.

Stir: In a large bowl, combine 2 cups vanilla yogurt and 1 (3.4-ounce) package instant cheesecake pudding mix.
Combine: Fold in 8 ounces thawed whipped topping. Cover and refrigerate the mixture for an hour to set slightly.
Fold in berries and marshmallows: Gently stir in 16 ounces sliced strawberries, 1 1/2 cups fresh blueberries, and 2 cups mini marshmallows. Cover and refrigerate until ready to serve.

Mixing bowl with vanilla yogurt and pudding mix added to it.

Whipped topping added to the pudding mix and vanilla yogurt.

Must Have Tools For This Recipe

Large mixing bowl: Roomy bowl makes mixing and folding easier without spills.
Rubber spatula or large spoon: Useful for folding the whipped topping and fruit gently to keep the salad light and fluffy.

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Red White and Blue Cheesecake Salad

5 from 1 vote

By: Alyssa Rivers

A creamy, fluffy cheesecake salad with strawberries, blueberries, and mini marshmallows — perfect for summer BBQs and Fourth of July parties.

Prep Time: 10

Chill time: 1

Total Time: 1 10

Servings: 8 servings

Ingredients

2 cups vanilla yogurt about three 6-ounce containers
1 (3.4-ounce) package instant cheesecake pudding mix
8 ounces thawed whipped topping
16 ounces sliced strawberries
1 ½ cups fresh blueberries
2 cups mini marshmallows

Instructions

Combine 2 cups vanilla yogurt and 1 (3.4-ounce) package instant cheesecake pudding mix in a large bowl.
Fold in 8 ounces thawed whipped topping. Cover and refrigerate for an hour to let the mixture set.
Gently stir in 16 ounces sliced strawberries, 1 ½ cups fresh blueberries, and 2 cups mini marshmallows. Cover and refrigerate until ready to serve.

Notes

Leftover & Make Ahead Instructions

Fridge: Store in an airtight container in the refrigerator for up to 4 days.
Make ahead: You can prepare the base up to 2 days in advance, but add the berries and marshmallows just before serving to keep them from getting soggy.