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5 from 1 vote

Red White and Blue Cheesecake Salad

A creamy, fluffy cheesecake salad with strawberries, blueberries, and mini marshmallows. Perfect for summer BBQs and Fourth of July parties.
Prep Time10 minutes
Chill time1 hour
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: American
Keyword: berry cheesecake salad, berry fluff, cheesecake salad, Easy Side Dish, fluff recipe, patriotic dessert, red white and blue cheesecake salad, red white and blue side dish
Servings: 8 servings
Author: Alyssa Rivers

Ingredients

  • 2 cups vanilla yogurt about 3 6-ounce yogurt 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, then cover and refrigerate for an hour.
  • 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 may prepare this salad up to 2 days in advance, but I suggest waiting until just before serving to add the berries and marshmallows to avoid them getting mushy.

Nutrition

Calories: 236kcal | Carbohydrates: 45g | Protein: 5g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Cholesterol: 4mg | Sodium: 239mg | Potassium: 272mg | Fiber: 2g | Sugar: 37g | Vitamin A: 69IU | Vitamin C: 37mg | Calcium: 136mg | Iron: 0.4mg

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