Red White Blue Cheesecake Salad (Printer-Friendly)
Fresh berries and marshmallows folded into creamy cheesecake filling
# What You'll Need:
→ Fruits
01 - 2 cups fresh strawberries, hulled and quartered
02 - 1 cup fresh blueberries
→ Cheesecake Mixture
03 - 8 oz cream cheese, softened
04 - 1 cup powdered sugar
05 - 1 teaspoon pure vanilla extract
06 - 1 cup cold heavy whipping cream
→ Additions
07 - 2 cups mini marshmallows
# How to Make It:
01 - Beat softened cream cheese in large mixing bowl until smooth and creamy texture achieved.
02 - Add powdered sugar and vanilla extract; beat until fully incorporated and fluffy consistency forms.
03 - In separate chilled bowl, whip cold heavy cream until stiff peaks form, approximately 3-4 minutes.
04 - Gently fold whipped cream into cream cheese mixture using rubber spatula until smooth and uniform, taking care not to deflate air pockets.
05 - Add quartered strawberries, blueberries, and mini marshmallows; fold gently to combine until evenly distributed throughout creamy base.
06 - Refrigerate mixture minimum 1 hour to allow flavors to meld and achieve optimal texture.
07 - Serve chilled in individual bowls or decorative serving dish; garnish with additional fresh berries if desired.
# Expert Advice:
01 -
- It captures everything wonderful about cheesecake without turning on your oven or sweating over a water bath
- The contrast between tart berries and sweet marshmallows makes every spoonful feel like a surprise
02 -
- I once skipped the chilling step because I was running late, and the mixture was too soft to scoop properly, so do not rush that hour in the fridge
- Fold everything gently instead of stirring aggressively, or you will end up with pinkish cream instead of those beautiful ribbons of red and blue
03 -
- Freeze your mixing bowl for ten minutes before whipping the cream, and you will get stiff peaks in half the time
- If your cream cheese is still cold and leaving lumps, zap it in the microwave for just ten seconds and try again