Description
A delightful and easy-to-make Red, White, and Blue Cheesecake Salad perfect for summer gatherings.
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, powdered sugar, and vanilla extract until smooth and creamy.
- Gently fold in the whipped topping until well combined.
- In a separate bowl, combine the sliced strawberries, blueberries, and mini marshmallows.
- Add the fruit mixture to the cream cheese mixture and gently fold until evenly mixed.
- Refrigerate the salad for at least 1 hour to allow the flavors to meld.
- Before serving, layer the cheesecake salad in a serving dish or individual cups, and sprinkle the graham cracker crumbs on top for added crunch.
Notes
- For a lighter version, use low-fat cream cheese and sugar-free whipped topping.
- You can substitute the strawberries with raspberries for a different berry flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg