Go Back
berry cheesecake salad with marshmallows
Emma Collins

Berry Cheesecake Salad with Marshmallows (Easy & Festive!)

This berry cheesecake salad with marshmallows is the ultimate no-bake patriotic dessert that takes 15 minutes and steals the show at every 4th of July cookout, Memorial Day BBQ, and summer potluck. Made with cream cheese, Cool Whip, fresh strawberries, blueberries, raspberries, and pillowy mini marshmallows — it's fluffy, creamy, and dangerously addictive.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Dessert, Salad
Cuisine: American
Calories: 265
Ingredients Method Notes

Ingredients
  

  • 1 block 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 container 8 oz Cool Whip, thawed
  • 1 cup fresh strawberries, diced
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 2 cups mini marshmallows

Method
 

  1. Beat cream cheese, powdered sugar, vanilla, and salt until completely smooth.
  2. Gently fold in Cool Whip until fully combined and fluffy.
  3. Wash and thoroughly pat-dry all berries.
  4. Fold in strawberries and blueberries, then gently add raspberries.
  5. Fold in mini marshmallows last.
  6. Refrigerate covered for at least 1 hour before serving.
  7. Garnish with extra berries and marshmallows before serving.

Notes

Keeps refrigerated up to 2 days. Do not freeze. For a lighter version, use fat-free Cool Whip and dairy-free cream cheese.