This berry cheesecake salad recipe is the perfect patriotic dessert for Memorial Day and 4th of July with strawberries, blueberries and cream cheese filling.
JUMP TO RECIPELiving where we do in central South Carolina we can get to many great mountain destinations within a few hours but I always love to go the northeast Georgia mountains because one of my very best friends and favorite people on the planet lives there.
My college roomy was from the Clayton, Georgia area so I spent a ton of time with her there over the years when we were in school.
I fell in love with the area 20+ years ago so it’s my go-to spot for a mountain getaway.
The last time we were up for a trip, I got to spend time with Shelly (my old roomy) and her family. Amid all the reminiscing, visiting, site-seeing and long talks, one little pearl stayed with me.
Somebody said something about a “cheesecake salad” which was, evidently, a favorite among the family.
I learned this was some sort of dessert with a cheesecake filling, strawberries and mini marshmallows. I tucked that away in my gourd for the future because it sounded gooooooood ta me!
With Memorial Day right around the corner (and 4th of July not too far off) I’ve been thinking of patriotic desserts and decided it was time to figure this whole “cheesecake salad” thing out.
Add some blueberries and boom, you’ve got the perfect red, white and blue dessert!
Side note... you could make this recipe work for almost any holiday by using various types of (colors) of fruit!
I found a couple recipes for “cheesecake salad” out there but didn’t really love some of the ingredients so I just made it the way that sounded good to me. I whipped up a no-bake cheesecake base then added the berries and marshmallows.
I can’t say that I would have thought to use the marshmallows (and was a little on the fence about them) but I knew the recipe my mountain buddies loved so much had them so I used them too.
I’m so glad I did because those fluffy little nuggets were the perfect contrast to the rich cheesecake filling and the twang from the berries. Seriously, I'm not a huge marshmallow person but they're perfect in this recipe!
If you love layered icebox desserts like this, check out a few of these recipes too!
- Chocolate Nutter Butter Icebox Cake - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna!
- Strawberry Cream Cheese Icebox Cake - An easy no-bake layered dessert with graham crackers, cheesecake filling and fresh strawberries.
- Italian Bakeless Cake - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries.
- Peanut Butter Ripple Nutter Butter Banana Pudding - Banana pudding made with Nutter Butter cookies and layers of peanut butter ripples.
- Paula Deen's Banana Pudding - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding!
Recipe for Red, White Blue Cheesecake Salad
Red, White & Blue Cheesecake Salad
Ingredients
- 2 pounds strawberries
- 1 pint blueberries
- 1 8-oz. package cream cheese, at room temperature
- 1 teaspoon vanilla extract
- Pinch of salt
- 2 cups powdered sugar
- 1 large (16-oz.) tub cool whip, thawed
- 4 cups mini marshmallows
Instructions
- Remove stems from berries. Cut strawberries into small pieces (similar in size with the mini marshmallows) then set aside. You need to prep your berries before mixing the cheesecake mixture as it will start to set up pretty quickly once mixed.
- In a very large bowl, beat cream cheese, vanilla, salt and powdered sugar until smooth and creamy. Add half of cool whip then stir until smooth. Fold in remaining cool whip.
- Fold in strawberries, blueberries and mini marshmallows then transfer into a resealable container.
I was so excited to read this post, I have alot of family in Clayton & Dillard, it is about an hour 15 minutes from me and Dillard is still the homeplace of our family's "homestead". Can't wait to try this one!
ReplyDeleteI know there are higher mountains and bigger attractions in NC and TN but I've just always loved the small-town feel and laid back atmosphere of the GA mountains :) It's the same reason you'll never see me go to Myrtle Beach. I have zero interest in tourist traps, go-carts, mini golf or outlet malls when I'm at the beach or in the mountains. I want to experience the destination, not the commercial distractions. ps... Edisto and Beaufort SC are my go-to beach and low country destinations!
DeleteU gave the right idea too !!
DeleteHey there! I just wanted to say that this recipe is perfect for memorial day and 4th of July. Love the colors and the mix of ingredients. Thank you for posting it!
ReplyDeleteThat looks so creamy and tasty. I would love to try it out
ReplyDeleteCould this be made the night before a gathering? Or is it best made the day of?
ReplyDeleteIt's best to make the day of because the fruit will start to weep a little a while.
DeleteI've got my stuff and its definitely on my menu tomorrow! Can't wait to try it out!
ReplyDeleteI made this for the 4th and it was a HIT! My husband is a cheesecake fanatic and he really enjoyed this.
ReplyDeleteUsing bananas instead of marshmallows is also delish!
ReplyDeleteHey Debbie- making this for the 4th, 2019, and wondering how many of what size bananas you used in place of the marshmallows?
DeleteThat’s a ideas, I am not a fan of the mini marshmallow
DeleteI think a cut up apple would also be good in it for texture.
DeleteI think this would be good with angel food cake instead of marshmallows.
DeleteYep, me too! Trying it out tonight.
DeleteClayton, Georgia is one of my absolute favorite small towns. Years ago I purchased my sweet Beagle (aptly named Georgia) in Clayton, GA. Lovely town with lovely people!
ReplyDeleteI used to love to whitewater raft the Chatooga River near Clayton and Dillard. Beautiful country.
DeleteThis was delicious! I thought it needed some texture though so I'm trying one with a Graham cracker crust.
ReplyDeleteLooks delicious; thinking of adding some cut up angel food cake.
ReplyDeleteThat does sound good. I'm gonna toast my angel food cake.
DeleteWas thinking of a white cake instead of the marshmallows?
DeleteI use angel food cake. Makes it soooo good.
DeleteJust a fyi, if your house doesn't have central air and you're in the middle of a heatwave, keep your marshmallows in the fridge!!!
ReplyDeleteDo you store in the freezer or refrigerator before serving?
ReplyDeleteRefrigerate until ready to serve.
DeleteNutrition facts? For calculating in my cheat 😂
ReplyDeleteI hear that! I didn't calculate the nutrition but there are tons of calculators online you can use.
DeleteProbably a dumb question.. but do you serve this with graham crackers or something else or just eat it as is?
ReplyDeleteWe just eat it as is!
DeleteI put it in graham cracker crust to make a pie!
DeleteCan I use raspberries instead due to strawberry allergies?
ReplyDeleteThinking this would be good with cubes of angel food cake?
ReplyDeleteI was thinking the same thing…:)
DeleteI was going to try with chunks of angel food cake too. I have made something that is pretty similar to this but it uses angel food. The kids are so picky I am not sure they will go for the marshmallows. Love her recipes though
DeleteI probably use some nuts to give it some other texture, that’s just me though.
ReplyDeleteWould there be any way to make this gluten free or dairy free???
ReplyDeleteUse dairy free cream cheese like Violife and your fruit and marshmallows and powdered sugar. I also would make a gf/df graham cracker crust. Not sure what to sub for powdered sugar. Maybe powdered stevia. That’s one I was hoping to change. Stevia doesnt over sweeten food. Plus it’s from plant. And better if you have to watch your sugar. I’m going to make this and see how it works.
DeleteThe recipe is gluten free. Sugar is as well.
DeleteDid you try with powdered stevia? How much do you use?
DeleteI made this today, it is delicious. Mine is a pretty pink instead of white, I think I cut my strawberries too small. I’ll know next time.
ReplyDeleteI wonder if you could use the premixed cheesecake filling you can buy; it would them be super easy and fast!
ReplyDeleteI made something similar with the premade cheesecake filling. I mixed it with half a tub of cool whip, strawberries, and blueberries. It was a huge hit!
DeleteHow many cheese cake mixes do you use I almost didn’t see it in the recipe until I read mix it first and do you let it set up then add or go ahead and add
ReplyDeleteMade this for two different bbq’s for the 4th and everyone loved it. I cubed up angel food cake and put it on the side in case people wanted to add it.
ReplyDeleteI couldn’t find angel food cake which is my go to, so I added the Sara Lee frozen pound cake for a more cheesecake texture. Very good!
ReplyDelete