White and Blue Cheesecake Salad

White and blue cheesecake salad is a creamy, fruity dessert salad that’s both refreshing and indulgent. It combines a luscious cheesecake-style mixture with juicy blueberries, creating a light yet satisfying dish that’s perfect for summer gatherings, potlucks, or when I want a quick no-bake dessert.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make but tastes rich and decadent. The creamy cheesecake base pairs beautifully with the tart-sweet blueberries, and the dish comes together in just minutes. I also like that it can be served as a side dish at a barbecue or as a dessert at a party—it’s versatile and always a crowd-pleaser.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Instant white chocolate or cheesecake pudding mix

• Milk

• Whipped topping (like Cool Whip)

• Fresh blueberries

• Optional: mini marshmallows or shredded coconut for extra texture

Directions

I begin by beating the cream cheese until smooth. In another bowl, I whisk the pudding mix with milk until slightly thickened, then fold in the cream cheese until fully combined.

Next, I gently fold in whipped topping until the mixture is light and fluffy. Finally, I stir in the fresh blueberries, being careful not to crush them.

I like to chill the salad for at least 30 minutes before serving so the flavors meld together and the texture sets nicely.

Servings and timing

This recipe makes about 6–8 servings. It usually takes me 10 minutes to prep and about 30 minutes to chill, so it’s ready in around 40 minutes.

Variations

Sometimes I add strawberries or raspberries for extra color and flavor. I also like sprinkling crushed graham crackers or vanilla wafers on top just before serving for a cheesecake-like crunch. For a lighter version, I’ve swapped in Greek yogurt for part of the cream cheese.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. Since it’s a chilled dessert, I don’t reheat it. If the mixture loosens after sitting, I just give it a gentle stir before serving again.

FAQs

Can I make this ahead of time?

Yes, I often make it a few hours in advance. I just wait to add the blueberries until closer to serving so they stay fresh and firm.

Can I use frozen blueberries?

I prefer fresh, but I can use frozen blueberries if I thaw and drain them well to prevent excess liquid.

Do I have to use whipped topping?

No, I sometimes use homemade whipped cream instead, though whipped topping keeps it more stable.

Can I make it sugar-free?

Yes, I can use sugar-free pudding mix and light whipped topping to reduce the sugar content.

How do I keep the fruit from sinking?

I gently fold in the blueberries at the very end and make sure the mixture is thick enough from chilling before serving.

Conclusion

White and blue cheesecake salad is one of my favorite easy desserts because it’s creamy, fruity, and so simple to make. I like how it feels both light and decadent at the same time, and it always looks beautiful on the table. Whether I make it for a summer cookout, a holiday spread, or just as a quick sweet treat, it’s always a hit.