Description
A quick and easy no-bake cheesecake salad made with fresh strawberries, blueberries, raspberries, mini marshmallows, and a creamy cheesecake-flavored dressing—perfect for patriotic summer celebrations.
Ingredients
Scale
- 3.4 oz cheesecake flavored instant pudding
- 8 oz cream cheese, room temperature
- 8 oz whipped topping
- 1 cup milk (whole or 2%)
- 10 oz mini marshmallows
- 1 cup sliced strawberries
- 1 cup fresh blueberries
- 1 cup fresh raspberries
Instructions
- In a medium bowl, whisk together the cheesecake pudding mix, softened cream cheese, milk, and whipped topping until smooth and creamy.
- Fold in the mini marshmallows gently, ensuring they are evenly distributed throughout the mixture.
- Add the sliced strawberries, blueberries, and raspberries one type at a time, gently folding each in to prevent breaking the delicate berries.
- Cover the salad and refrigerate for at least 1 hour before serving. Stir gently before serving if made ahead.
Notes
- Do not use frozen berries; they release excess moisture and will water down the salad.
- If the dressing becomes too thick, whisk in a bit of extra milk to loosen it.
- Full-fat cream cheese and whipped topping create the richest texture, but lighter options can be used if preferred.
- Make sure cream cheese is softened to avoid lumps in the dressing.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg