This fun Red White and Blue Cheesecake Salad is a delicious mix of cheesecake flavors with berries and cream. Perfect for summer gatherings or patriotic celebrations!
The creamy goodness and fresh fruit make it a crowd-pleaser. I love serving it in a big bowl where everyone can help themselves. Just grab a spoon and enjoy! 🍓
Key Ingredients & Substitutions
Cream Cheese: Opt for full-fat cream cheese for the richest flavor. If you want a lighter version, consider using Neufchâtel cheese, which has less fat but similar taste.
Heavy Whipping Cream: This is essential for a fluffy texture. You can substitute with whipped coconut cream if you’re looking for a dairy-free option.
Mini Marshmallows: These add sweetness and texture. If you want to cut back on sugar, you could skip them or use sugar-free marshmallows available at some grocery stores.
Fresh Berries: Strawberries and blueberries are classic choices. Feel free to swap out any berries based on your preference or season, like raspberries or blackberries.
Chopped Nuts: Nuts add a nice crunch. I suggest pecans or walnuts, but you can also use almond slivers or omit them entirely for a nut-free version.
How Do I Get the Cream Cheese Mixture Fluffy?
Getting your cream cheese mixture light and fluffy takes a bit of technique. Here’s how to make it smooth and airy:
- Make sure your cream cheese is at room temperature before beating. This prevents lumps.
- Beat the cream cheese alone first until smooth. This is crucial for a creamy base.
- When adding sugar and vanilla, mix until combined but don’t overbeat, as this can create a grainy texture.
- Whipping the cream separately to stiff peaks is key for fluffiness. Be gentle when folding it in to keep that airiness.
Just remember to handle your mixture gently after adding the whipped cream, as you want to maintain that light texture!
Red White and Blue Cheesecake Salad
Ingredients:
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup mini marshmallows
- 2 cups strawberries, hulled and sliced
- 1 cup blueberries
- 1 cup red seedless grapes, halved (optional for extra red variety)
- 1 cup whipped topping (such as Cool Whip)
- 1/2 cup chopped pecans or walnuts (optional for crunch)
How Much Time Will You Need?
This delightful salad takes about 15-20 minutes to prepare and then needs to chill in the refrigerator for at least 1-2 hours before serving. So, a total of around 2.5 hours including chilling time. Perfect for making ahead of a gathering!
Step-by-Step Instructions:
1. Beat the Cream Cheese:
In a large mixing bowl, beat the softened cream cheese with a hand mixer or a whisk until it’s smooth and creamy. This ensures a nice base for your salad.
2. Add Sugar and Vanilla:
Next, sprinkle in the granulated sugar and pour in the vanilla extract. Keep beating until everything is well combined and creamy.
3. Whip the Heavy Cream:
In a separate bowl, use a mixer to whip the heavy cream until stiff peaks form. This means it should hold its shape when you lift the beater out of the bowl. This will help add fluffiness to your salad!
4. Combine Mixtures:
Gently fold the whipped cream into the cream cheese mixture. You want to do this slowly and gently to keep all that air you just whipped into the cream.
5. Add Mini Marshmallows:
Now, fold in the mini marshmallows, making sure they’re evenly distributed throughout the mixture.
6. Mix in the Whipped Topping:
Carefully add the whipped topping to the bowl and fold it in until everything is mixed together nicely.
7. Fold in the Berries:
Time for the fruity goodness! Add the sliced strawberries, blueberries, and optional halved grapes to the mixture. Fold gently to keep the berries intact.
8. Add Nuts (Optional):
If you’re using nuts, sprinkle them in next and fold them very gently to mix.
9. Chill the Salad:
Cover the bowl with plastic wrap or a lid and put it in the refrigerator. Chill for at least 1-2 hours to let the flavors blend and the salad firm up a bit.
10. Serve and Enjoy:
When you’re ready to serve, dish out the salad into bowls or a large serving dish. Garnish with extra fresh berries on top for a beautiful red, white, and blue presentation. Enjoy this festive and delicious dessert salad!
Perfect for gatherings, potlucks, and those summer picnics!
Frequently Asked Questions (FAQ)
Can I Use Low-Fat Cream Cheese in This Recipe?
Yes, you can use low-fat cream cheese to lighten the dish a bit, but keep in mind that it may not have the same rich flavor and creaminess as full-fat cream cheese. It will still work well as a base for the salad!
Can I Substitute Fresh Berries with Frozen Ones?
While fresh berries are best for texture and flavor, you can use frozen berries if fresh ones aren’t available. Just make sure to thaw them completely and drain any excess moisture before folding them into the salad to prevent sogginess.
How Long Can I Store Leftovers?
Leftover Red White and Blue Cheesecake Salad can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a gentle stir before serving again, as it may settle a bit.
Can I Make This Recipe Dairy-Free?
Absolutely! Substitute the cream cheese with a dairy-free alternative, such as cashew cream or a soft tofu blend, and use coconut cream in place of the heavy whipping cream. Ensure your whipped topping is also dairy-free to keep it completely dairy-free!
