Red, White, and Blue Cheesecake Salad
Featuring fresh berries tossed with a cheesecake fluff made from cream cheese, Cool Whip, and a touch of powdered sugar. This Red White and Blue Cheesecake Salad is perfect for your next BBQ or Potluck.
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Servings: 6 Servings
Calories: 123kcal
Ingredients
- 1 8oz block cream cheese, softened
- ½ cup powdered sugar up to ¾ cup
- ½ tsp. vanilla extract
- 8 ounce container Cool Whip thawed
- 3 cups sliced strawberries
- 1 ½ cups blueberries
- 1 ½ cups raspberries
Instructions
- Add the softened cream cheese to a large bowl. Add in the powdered sugar and vanilla extract.
- Using a hand mixer, beat the softened cream cheese together with the powdered sugar and vanilla extract.
- Add the thawed whipped topping to the bowl and mix it with the cream cheese mixture. Scrape down the sides of the bowl and mix again until everything is well combined.
- Add in the berries, and gently fold them into the cheesecake mixture until they are fully coated and the berries and evenly distributed.
- Cover tightly with plastic wrap and chill in the refrigerator for 30 minutes to 1 hour before serving.
Notes
Storage: Keep the cheesecake salad in a tightly covered container or plastic wrapped bowl for storage. The salad can become liquidy after about 6 hours, so it's best when served within than 6 hour window.
Stronger cheesecake flavor: Use an additional 4oz of cream cheese (half of a block) and an additional ¼ cup powdered sugar. You may also increase the vanilla extract to ¾ teaspoon if you want a stronger vanilla flavor.
Berries: Use anywhere from 5-6 cups of the berries of your choice. The exact amounts are just suggestions. Make sure you have at least one berry with a "blue" color like blackberries or blueberries, and one that is red like strawberries or raspberries.
Nutrition
Serving: 1g | Calories: 123kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 17mg | Fiber: 5g | Sugar: 19g