Red White and Blue Cheesecake Fluff Salad
A decadent and refreshing no-bake fluff salad featuring juicy summer strawberries and blueberries folded into a silky cheesecake-flavored cream base. Perfect for summer potlucks, patriotic holidays, and easy make-ahead desserts.
Equipment
- Large mixing bowl
- electric hand mixer
- Silicone spatula
Ingredients
- 1 lb fresh strawberries, sliced
- 1 pint fresh blueberries
- 8 oz cream cheese, softened
- 1 3.4 oz package instant cheesecake pudding mix
- 1 cup vanilla Greek yogurt
- 1 tsp vanilla extract
- 8 oz whipped topping, thawed
- graham cracker crumbs for topping (optional)
Instructions
- Wash the strawberries and blueberries. Slice the strawberries and pat all fruit very dry with paper towels.
- In a large mixing bowl, beat the softened cream cheese until smooth and fluffy.
- Add the dry cheesecake pudding mix, vanilla extract, and Greek yogurt. Beat until fully combined and creamy.
- Using a silicone spatula, gently fold in the whipped topping until no streaks remain.
- Fold in the strawberries and blueberries until evenly coated in the cheesecake fluff.
- Refrigerate for at least 1 hour to let the flavors meld and the salad set.
- Garnish with graham cracker crumbs if desired and serve cold.
Notes
Drying the berries thoroughly is the key to a thick, creamy texture. Use only the dry instant cheesecake pudding powder. Best served within 4–6 hours for the freshest fruit texture. Top with graham cracker crumbs just before serving for added crunch.