Description
A delightful and refreshing Red, White, and Blue Cheesecake Salad perfect for summer gatherings and celebrations.
Ingredients
Scale
- 1 cup cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (like Cool Whip)
- 2 cups strawberries, hulled and sliced
- 2 cups blueberries
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs
Instructions
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Gently fold in the whipped topping until the mixture is light and fluffy.
- In a separate bowl, combine the sliced strawberries, blueberries, and mini marshmallows.
- Add the fruit mixture to the cream cheese mixture and fold gently until everything is evenly coated.
- Refrigerate the salad for at least 1 hour to allow the flavors to meld.
- When ready to serve, layer the cheesecake salad in a large serving bowl or individual cups, alternating layers of the salad and graham cracker crumbs.
- Finish with a sprinkle of graham cracker crumbs on top for garnish.
Notes
- For a lighter version, substitute the cream cheese with Greek yogurt and reduce the powdered sugar to ½ cup.
- For added crunch, mix in some chopped nuts or use crushed cookies instead of graham cracker crumbs.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg