Red White Blue Cheesecake Salad (Print Layout)
Creamy cheesecake blend with fresh strawberries, blueberries, and fluffy marshmallows—ideal for summer festivities.
# What You Need:
→ Fresh Fruits
01 - 2 cups fresh strawberries, hulled and quartered
02 - 1 cup fresh blueberries
→ Cheesecake Filling
03 - 8 oz cream cheese, softened
04 - 1 cup powdered sugar
05 - 1 teaspoon pure vanilla extract
06 - 1 cup heavy whipping cream, cold
→ Additions
07 - 2 cups mini marshmallows
# Directions:
01 - Place softened cream cheese in a large mixing bowl and beat until completely smooth and creamy, approximately 2 minutes.
02 - Incorporate powdered sugar and vanilla extract into the cream cheese, continuing to beat until the mixture becomes fluffy and fully combined.
03 - In a separate chilled bowl, whip cold heavy cream using electric beaters until stiff peaks form, being careful not to overbeat.
04 - Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, incorporating until smooth and uniform in texture.
05 - Add quartered strawberries, blueberries, and mini marshmallows to the creamy base. Gently fold together until all ingredients are evenly coated.
06 - Transfer the mixture to a serving bowl and refrigerate for at least 1 hour to allow flavors to meld and texture to set.
07 - Serve chilled and garnish with additional fresh berries if desired. For best quality, enjoy within 24 hours of preparation.
# Expert Suggestions:
01 -
- It comes together faster than you can find your missing serving spoon
- The texture is like eating a cloud that decided to be dessert
- People will think you spent hours when it took twenty minutes
02 -
- Cold cream whips up so much better than room temperature cream
- Folding means gentle figure eights not frantic mixing circles
- This salad does not survive overnight the texture gets weepy
03 -
- Soft cream cheese beats cold cream cheese every single time
- Whip the cream to stiff peaks or your salad will be sad and flat