Name: Red White and Blue Cheesecake Salad
Prep time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1 cup powdered sugar; 1 teaspoon vanilla extract; 1 1/2 cups heavy whipping cream; 1 box angel food cake, cubed; 2 cups fresh strawberries, sliced; 1 cup fresh blueberries

A vibrant, no-bake dessert that’s as delightful to look at as it is to eat. This Red, White and Blue Cheesecake Salad is a dreamy blend of sweetened cream cheese, fluffy whipped cream, juicy strawberries, fresh blueberries, and soft angel food cake. It’s light, luscious, and perfect for patriotic holidays or any time I crave a sweet, creamy, fruit-filled treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup powdered sugar

8 oz cream cheese, softened

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

2 cups fresh strawberries, sliced

1 box angel food cake, cubed

1 cup fresh blueberries

Directions

I start by beating the softened cream cheese in a large bowl until smooth and creamy.

Gradually, I add the powdered sugar and vanilla extract, mixing until everything is well blended.

In another chilled bowl, I whip the heavy cream until stiff peaks form.

Then, I gently fold the whipped cream into the cream cheese mixture to make it airy and fluffy.

In a large serving bowl or trifle dish, I place half of the angel food cake cubes as the base layer.

Then I spread half of the cream mixture over the cake.

I add a layer of half the sliced strawberries and blueberries.

I repeat all the layers once more with the remaining ingredients.

Finally, I chill the salad in the refrigerator for at least 2 hours to let the flavors come together beautifully.

Servings and timing

Servings: 8

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 2 hours 20 minutes (including chilling)

Calories: 280 kcal per serving

Variations

There’s plenty of room to play with this salad:

I sometimes swap strawberries with raspberries for a tangier bite.

I’ve also used pound cake or sponge cake when angel food cake isn’t available.

For a tangy twist, I add a spoonful of lemon zest to the cream cheese mixture.

I occasionally mix in mini marshmallows or shredded coconut for extra texture and sweetness.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator. It stays fresh for up to 3 days. I don’t recommend freezing this salad, as the texture changes when thawed. This dessert is best served chilled and fresh. If it’s been in the fridge for a while, I give it a gentle stir before serving again.

FAQs

What type of cream cheese works best for this recipe?

I always use full-fat cream cheese for the richest texture and flavor. Make sure it’s softened to blend easily.

Can I use store-bought whipped topping instead of whipping cream?

Yes, I can substitute whipped topping like Cool Whip if I need a shortcut. It still gives a fluffy texture, though I prefer the taste of freshly whipped cream.

Do I have to use angel food cake?

No, while I love the lightness of angel food cake, I can use pound cake, sponge cake, or even vanilla cupcakes broken into pieces.

How far in advance can I make this cheesecake salad?

I usually prepare it up to 24 hours in advance. The flavors actually improve after chilling, but I try not to assemble it more than a day early to keep the texture just right.

Can I add other fruits?

Absolutely! I sometimes mix in raspberries, blackberries, or even chunks of mango for a tropical twist.

Conclusion

This Red, White and Blue Cheesecake Salad is a festive favorite I always come back to. It’s creamy, fruity, and wonderfully light—perfect for summer events or anytime I want to impress with minimal effort. Every bite brings a burst of berry flavor with smooth cheesecake goodness. Whether it’s for a holiday or just a sweet craving, this salad never disappoints.

Recipe: