Blueberry Cheesecake Salad for Easy Potluck Desserts
Blueberry cheesecake salad sits right between fruit salad and dessert, with a tangy cheesecake-style base, fluffy whipped topping, and plenty of juicy blueberries in every scoop—perfect for easy potluck sharing.
Equipment
- Large mixing bowl
- Hand mixer
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 225 g cream cheese full-fat, softened
- 100 g granulated sugar
- 5 ml pure vanilla extract
- 120 ml sour cream
- 240 ml frozen whipped topping thawed (such as Cool Whip)
- 250–300 g fresh blueberries rinsed and well dried
- 75 g mini marshmallows
- 70 g graham cracker crumbs
- 1 pinch fine salt
- 75 g additional blueberries optional, for topping
- 30 g extra graham cracker crumbs optional, for topping
Instructions
- Soften the cream cheese properly: Cut the cream cheese into cubes and place it in a large mixing bowl. Let it sit at room temperature for 20–30 minutes until easily dented with a fingertip.
- Dry the blueberries thoroughly: Rinse blueberries under cool water, drain well, then spread on a clean towel or paper towels and gently roll dry.
- Beat the cream cheese, sugar, and vanilla: Add granulated sugar, vanilla, and a pinch of salt to the softened cream cheese. Beat with a hand mixer on medium for 2–3 minutes, scraping the bowl once or twice, until smooth and slightly fluffy.
- Blend in the sour cream: Add sour cream and beat on low just until incorporated and smooth.
- Fold in the whipped topping: Switch to a spatula. Add thawed whipped topping and gently fold until no streaks remain.
- Add the mini marshmallows: Scatter marshmallows over the base and fold in.
- Incorporate the graham cracker crumbs: Sprinkle in graham cracker crumbs and gently fold to combine.
- Fold in the blueberries gently: Add dried blueberries and use slow folding motions to distribute without crushing.
- Chill to set the texture: Transfer to a serving bowl and smooth the top. Cover tightly and refrigerate for at least 1 hour and up to 4 hours.
- Garnish right before serving: Sprinkle reserved blueberries and extra graham cracker crumbs over the top just before serving (pack garnish separately for travel if needed).
Nutrition
Calories: 255kcalCarbohydrates: 34gProtein: 3.5gFat: 12.5gSaturated Fat: 7gCholesterol: 30mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 26gVitamin A: 420IUVitamin C: 4mgCalcium: 70mgIron: 0.8mg
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