Description
A refreshing summer dessert that blends the creamy texture of cheesecake with the vibrant flavors of fresh strawberries and blueberries. This light, airy salad features soft mini marshmallows and a velvety cream cheese base, making it the perfect centerpiece for any festive gathering.
Ingredients
- 2 pounds fresh strawberries, stemmed and cut into pieces
- 1 pint fresh blueberries
- 8-oz cream cheese, softened to room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1/2 cup powdered sugar
- 16-oz whipped topping, fully thawed
- 4 cups mini marshmallows
Instructions
- Prepare the berries by removing stems and dicing strawberries into bite-sized pieces; pat dry with paper towels to remove excess moisture.
- In a large mixing bowl, beat the softened cream cheese, vanilla, salt, and powdered sugar until the mixture is completely smooth and glossy.
- Stir half of the whipped topping into the cream cheese mixture until combined, then gently fold in the remaining half using a spatula to keep it light and airy.
- Gently fold in the strawberries, blueberries, and mini marshmallows until all pieces are evenly coated in the cream.
- Transfer the salad to a container and chill in the refrigerator for at least one hour before serving to allow the marshmallows to soften and flavors to meld.
Notes
To ensure a perfectly smooth base, make sure your cream cheese is completely at room temperature before mixing. If you are serving this outdoors in high heat, keep the bowl nestled in a larger bowl of ice to maintain its cloud-like consistency and prevent the whipped topping from melting.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Dessert
- Method: Folding
- Cuisine: American