Red White and Blue Cheesecake Salad
Red, White, and Blue Cheesecake Salad is a 15-minute no-bake summer dessert with fresh berries, cream cheese, marshmallows & lemon curd.
Sweet crowd-pleasing side dishes like Red, White, and Blue Cheesecake Salad make summer get-togethers extra special! With juicy berries, fluffy whipped cream, rich cream cheese, and a pop of lemon curd, it’s bright, creamy, and always a hit. After making this for plenty of parties, I’ve found that drying the berries well and folding them in right before serving keeps everything light, fresh, and perfect for potlucks.
Table of contents
The Secret is in the Lemon Curd
I love simple potluck dishes that everyone raves about after one bite! Red, white, and blue cheesecake salad may look like a typical summer berry dish, but the lemon curd is what makes it special. It keeps the creamy filling from tasting flat or overly sweet and adds just enough citrusy brightness to balance the rich cream cheese, fluffy whipped cream, and juicy berries. I also like to change up the berries based on what looks best or what’s in season, so go with your favorites for a dish no one can get enough of!
What Readers Say
⭐⭐⭐⭐⭐
“Perfect for summer!!! YUM!!!”
Ingredients
Here’s what you’ll need to make this bright, creamy berry cheesecake salad.
- Cream: You’ll need heavy whipping cream and cream cheese. Full-fat cream cheese, light cream cheese, or Neufchatel all work well. Set the cream cheese out ahead of time so it can soften to room temperature.
- Lemon curd: This is the secret to the best berry salad! Store-bought lemon curd works great, or you can use your favorite homemade recipe.
- Berries: Use a mix of raspberries, strawberries, blueberries, and blackberries, or stick with the berries your family likes best.
- Mini marshmallows: Mini marshmallows add a soft, fluffy texture and give the salad that classic dessert-salad feel. I don’t recommend large marshmallows because they make the bites uneven and can overpower the berries.
How to Make Red White and Blue Cheesecake Salad
STEP ONE: Using a stand mixer or a bowl and beaters, whip the heavy whipping cream until stiff peaks form, then set aside.
STEP TWO: Beat the softened cream cheese until fluffy, then beat in the lemon curd. Once well combined, fold in the whipped cream using a spatula.
STEP THREE: Fold the dry berries into the cream. Work slowly with a rubber spatula just until the berries are coated. Stop once the fruit is evenly distributed so the cream stays fluffy and the berries don’t break down. Serve immediately or cover and refrigerate until ready to serve.
Helpful Tips
Fresh fruit is best because frozen fruit releases more liquid and softens the texture. If you use frozen fruit, thaw it first and pat it very dry before folding it in.
Yes, you can swap in blackberries, red grapes, or even use all strawberries. For the best texture, choose firm, fresh fruit and avoid anything too juicy unless serving right away. This salad is easy to customize, so use what you love or what looks best at the store.
Yes, you can use Cool Whip in place of the whipped cream for an easy shortcut. You’ll need 2 cups of thawed Cool Whip. You can also use homemade Cool Whip (AKA stabilized whipped cream) if you want a from-scratch option that still holds up well.
Dry the berries completely before adding them to the salad. Any extra water can cause the cream to break, make the salad look runny, and water down the flavor.
Lemon curd adds a bright, citrusy contrast that balances the rich cream cheese and keeps the salad from tasting too sweet, while making the berries pop even more.
*This post originally posted on 04/27/2016.
Red White and Blue Cheesecake Salad Recipe
Ingredients
- 8 ounces heavy whipping cream
- 4 ounces cream cheese at room temperature
- 3 ½ tablespoons lemon curd
- 1 ½ cups strawberries
- 1 ½ cups raspberries
- 1 ½ cups blueberries
- 1 ½ cups blackberries
- 2 cups mini marshmallows
Instructions
- Add 8 ounces heavy whipping cream to a medium mixing bowl. Beat on high with a hand mixer (or stand mixer) until stiff peaks form. Set aside.
- In a large mixing bowl, beat 4 ounces cream cheese until light and fluffy, about 2 minutes. Add 3 1/2 tablespoons lemon curd and mix to combine. Add the whipped cream and fold in with a rubber spatula until well mixed.
- Add 1 1/2 cups strawberries, 1 1/2 cups raspberries, 1 1/2 cups blueberries, and 1 1/2 cups blackberries to a colander and rinse. Dry completely on paper towels, then remove stems and chop large berries as needed. I quarter the strawberries.
- Add the dried berries and 2 cups mini marshmallows to the cream mixture. Fold gently with a spatula just until everything is coated.
- Transfer to a serving bowl and top with a few more berries and marshmallows if desired. Enjoy immediately or chill in the refrigerator until ready to serve.
Nutrition
Make-Ahead and Storage
For the freshest make-ahead version, prepare the cream mixture and berries separately up to 1 day in advance. Keep both chilled, then gently fold everything together right before serving or once you get to the potluck.
Keep the salad in a cooler or shady spot while serving. Store leftovers in an airtight container in the fridge for up to 3 days, but it’s best the day it’s made since the fruit will release more juice as it sits.
More Incredible Potluck Fruit Salads
Here are a few more easy, crowd-pleasing fruit salads that are always a hit at potlucks.
- Frog Eye Salad
- Grape Salad
- Creamy Fruit Salad with Vanilla Pudding
- Cherry Cheesecake Salad
- Caramel Apple Cheesecake Salad
what is lemon curd and where do you get it, or how to make it
Lemon curd is a citrus flavor, custard-like spread you can make at home or buy at the store. We like this recipe if you want to make your own.
http://breadboozebacon.com/homemade-lemon-curd/