Red White and Blue Cheesecake Salad (Easy 15-Minute Recipe)

This Red White and Blue Cheesecake Salad (Easy 15-Minute Recipe) is the dish that will have everyone asking for the recipe.

Made with fresh berries and instant pudding mix, this summer salad is rich and tangy with a refreshing crunch from fresh strawberries and blueberries in every bite!

Ingredients Needed.

• Cream Cheese. Use a full fat cream cheese that has been softened.
• Cool Whip Or a similar whipped topping from the freezer section.
• Cheesecake Instant Pudding Mix Make sure that you are using "instant pudding" and not "cook and serve" pudding.
• Milk A full fat milk will offer the best moisture. I would not go less than 2% in this recipe.
• Miniature Marshmallows These add a sweet and chewy burst of goodness.
• Strawberries. Remove the tops of the strawberries and then quarter the berries.
• Blueberries. Rinsed and drained.

How to Nake No-Bake Cheesecake Salad

• Prep Time 15 minutes .
• Chill Time 1 hour .
• Servings 10 .
• How to serve : Serve this salad chilled and in a bowl.
• Notes: You will need mixing bowls, a whisk and a rubber spatula.

1. Cream Cheese. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Milk. In a clean bowl, use a whisk to combine together the instant pudding mix and milk until the dry pudding mix has fully blended into the milk.
3. Combine. Add the ingredients from the last step (pudding and milk) to the mixing bowl with the cream cheese, along with the whipped topping. Mix these ingredients until combined.
4. Fruit. Use a rubber spatula or similar item to gently fold in the marshmallows and then the fresh fruit.
5. Chill Cover the ingredients in the bowl and refrigerate the dessert for at least an hour.
6. Serve Serve your dessert in bowls as desired.

Tips for making the best Cheesecake Salad with Pudding Mix

Full fat cream cheese, milk, and whipped topping offer the best moisture and richness to this salad. The cream cheese should be softened to room temperature for optimal blending.

More helpful tips for you.

1. While rinsing or washing the fruit is recommended before making this recipe, using wet fruit in the recipe should be avoided as it can add unwanted moisture to the salad. If your fruit is wet you can use a clean paper towel or kitchen towel to pat it dry.
2. The dry pudding mix is whisked with the milk so that the milk can work out any dry lumps from the pudding mix. Make sure that your mixture is fully lump-free before adding it to the cream cheese and whipped topping,
3. You can actually fold in the marshmallows just before serving. This is a nice option if you are not a fan of the marshmallows that are "pillow-soft" from being combined with the other ingredients. For a more chewy marshmallow, simple fold them in just before serving.

FAQ

• Do I need to make the pudding first?
  No! You should beat the dry pudding mix directly into the softened cream cheese and milk. This ensures the base is thick and creamy rather than a liquid pudding consistency. Also, you just need the dry mix and not the other ingredients to actually make the pudding itself (as listed on the packaging).
• Can I use frozen berries?
  The problem with frozen berries is that they usually have additional moisture from the thawing process which can affect the creamy pudding base by turning it purple and make the entire salad watery. It is best to use fresh strawberries and blueberries.
• How far in advance can I make this?
  This recipe can actually be prepped up to a day in advance. It is however, best to fold in the fruit and marshmallows about an hour or two before serving so the marshmallows will stay fluffy and the fruit stays firm.
• Do I have to use the Instant kind of Pudding ?
  YES! These 'cook and serve pudding' and 'instant pudding' are two different products. Cook and serve pudding requires heat to thicken it (hence the "cook") and will leave your salad liquid and gritty if used cold.
• Why is my cheesecake salad too thin?
  This is usually caused by one of three things: the temperature of your ingredients, the moisture in the fruit, or the mixing process (your fruit must be folded in). You can try to fix this by refrigerating the salad for 30–60 minutes to firm up (I would try this first). Another option, something you can try doing if chilling has not helped, is to FOLD in up to a quarter cup of softened cream cheese that has been softened and beaten.

Variations.

• Make this into a Tropical Cheesecake Salad by swapping out the berries for well-drained pineapple tidbits and mandarin oranges and topping with toasted coconut.
• White Chocolate Chips foldend in with or instead of the marshmallows for a burst of flavor.
• Add a crunchy topping, such as chopped pretzels or nuts, before serving.

How to Store Red White and Blue Salad.

Red White and Blue Salad should be stored in an airtight container. When properly stored, it should keep to three days refrigerated. Keep in mind that the fruit will start to break down after 24 hours which is why this salad is best when eaten within 24 hours. This salad is not suitable for freezing.

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