Red, White & Blue Cheesecake Salad

Home » Desserts » Red, White Blue Cheesecake Salad

This berry cheesecake salad recipe is the perfect patriotic dessert for Memorial Day and 4th of July with strawberries, blueberries and cream cheese filling.

Updated 5/23/26

Living where we do in central South Carolina we can get to many great mountain destinations within a few hours but I always love to go the northeast Georgia mountains because one of my very best friends and favorite people on the planet lives there.

My college roomy was from the Clayton, Georgia area so I spent a ton of time with her there over the years when we were in school.

I fell in love with the area 20+ years ago so it’s my go-to spot for a mountain getaway.

The last time we were up for a trip, I got to spend time with Shelly (my old roomy) and her family. Amid all the reminiscing, visiting, site-seeing and long talks, one little pearl stayed with me.

Somebody said something about a “cheesecake salad” which was, evidently, a favorite among the family.

I learned this was some sort of dessert with a cheesecake filling, strawberries and mini marshmallows. I tucked that away in my gourd for the future because it sounded gooooooood ta me!

With Memorial Day right around the corner (and 4th of July not too far off) I’ve been thinking of patriotic desserts and decided it was time to figure this whole “cheesecake salad” thing out.

Add some blueberries and boom, you’ve got the perfect red, white and blue dessert!

Side note... you could make this recipe work for almost any holiday by using various types of (colors) of fruit!

I found a couple recipes for “cheesecake salad” out there but didn’t really love some of the ingredients (flavored coffee creamer??) so I just made it the way that sounded good to me. I whipped up a no-bake cheesecake base then added the berries and marshmallows.

I can’t say that I would have thought to use the marshmallows (and was a little on the fence about them) but I knew the recipe my mountain buddies loved so much had them so I used them too.

I’m so glad I did because those fluffy little nuggets were the perfect contrast to the rich cheesecake filling and the twang from the berries. Seriously, I'm not a huge marshmallow person but they're perfect in this recipe!

LOOKING FOR MORE NO-BAKE DESSERT RECIPES?

If easy dessert recipes are your favorite kind, pop over to my collection of Easy No-Bake Desserts and take a look around! There's something for everyone with everything from chocolate to fruit to peanut butter!

Recipe for Red, White Blue Cheesecake Salad

Red, White & Blue Cheesecake Salad

Yield: 16 Servings

Author: Mandy Rivers

Prep time: 10 MinTotal time: 10 Min

This berry cheesecake salad recipe is the perfect patriotic dessert for Memorial Day and 4th of July with strawberries, blueberries and cream cheese filling.

Ingredients

• 2 pounds strawberries
• 1 pint blueberries
• 1 8-oz. package cream cheese, at room temperature
• 1 teaspoon vanilla extract
• Pinch of salt
• 2 cups powdered sugar
• 1 large (16-oz.) tub cool whip, thawed
• 4 cups mini marshmallows

Instructions

1. Remove stems from berries. Cut strawberries into small pieces (similar in size with the mini marshmallows) then set aside. You need to prep your berries before mixing the cheesecake mixture as it will start to set up pretty quickly once mixed.
2. In a very large bowl, beat cream cheese, vanilla, salt and powdered sugar until smooth and creamy. Add half of cool whip then stir until smooth. Fold in remaining cool whip.
3. Fold in strawberries, blueberries and mini marshmallows then transfer into a resealable container.

https://www.southyourmouth.com/2017/05/red-white-blue-cheesecake-salad.html

Images and text © South Your Mouth LLC 2017

cheesecake salad, patriotic cheesecake dessert, cheesecake dessert salad, red white and blue cheesecake salad, red white and blue dessert, 4th of july, july 4, independence day, memorial day, patriotic, red white blue, cheesecake, salad, strawberries, blueberries, marshmallows, dessert, easy, american, recipe, how to, best, nobake, cream cheese, fluff, potluck, patriotic dessert recipe

dessert

american

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

No-Bake Pumpkin Cheesecake

Home » Desserts » No-Bake Pumpkin Cheesecake

An easy pumpkin cheesecake recipe made with cream cheese, pumpkin and pumpkin spice that's a cool and creamy alternative to traditional pumpkin pie!

WHAT MAKES IT SPECIAL

• Beautiful addition to your Thanksgiving dessert table
• Perfect if you love pumpkin spice but not pumpkin pie
• SUPER easy to make
• Whipped filling is light and creamy
• An alternative for folks who don't like traditional pumpkin pie

My oven gets a lot of action on Thanksgiving. Even days before the big day, it’s making cornbread for the dressing, baking pie crusts, baking sweet potatoes for the casserole, etc.

So having a super easy no-bake pumpkin cheesecake recipe to whip up is just what I’m after. And it solves another little issue I have. I… errrr… well, I don’t really love pumpkin pie. Don’t hate me now!

But you HAVE to have pumpkin pie on Thanksgiving, right? So, I like to make this one instead because I actually like it (a lot!) and I don’t have to take up valuable real estate in my oven to make it!

You can adjust the sugar in this. I know a whole cup seems like a lot but it’s not too sweet to me at all. I am even tempted sometimes to add a little more!

If you're hunting for some ideas for Thanksgiving, be sure to check out my Favorite Southern Thanksgiving Side Dishes! 

MORE NO-BAKE DESSERT RECIPES TO TRY

Pig Pickin' Pie - The best part about a Pig Pickin' Cake (the whipped pineapple frosting) served in a no-bake dessert.

Chocolate Nutter Butter Icebox Cake - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna! 

Paula Deen's Banana Pudding - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding!

Butterfinger Pie - The original recipe with Butterfinger candy bars, cream cheese, vanilla and whipped cream topping.

Italian Bakeless Cake - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries. 

Recipe for No-Bake Pumpkin Cheesecake

No-Bake Pumpkin Cheesecake

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinTotal time: 10 Min

An easy pumpkin cheesecake recipe made with cream cheese, pumpkin and pumpkin spice that's a cool and creamy alternative to traditional pumpkin pie!

Ingredients

• 1 8-ounce package cream cheese, at room temperature
• 1 14-ounce can pumpkin (not pie filling)
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon pumpkin pie spice
• Pinch of salt
• 1 8-ounce carton cool whip, thawed and divided
• 1 9-inch graham cracker crust

Instructions

1. Make sure the cream cheese and canned pumpkin are truly at room temperature (70-74 degrees) to ensure a smooth and creamy filling.
2. Whip cream cheese with an electric mixer until fluffy and smooth. Add about half of the pumpkin and continue mixing at medium speed until smooth. This could take a while, especially if the pumpkin and cream cheese are too cool. Just keep mixing until it’s smooth.
3. Add remaining pumpkin, sugar, vanilla, pumpkin pie spice and salt then mix well.
4. Fold in about 2/3 of cool whip until evenly combined then spoon mixture into the pie crust.
5. Cover and chill for 4 hours or until set. Serve with remaining cool whip. Garnish with a sprinkle of pumpkin pie spice if desired.

Notes

• I like to place the sealed cream cheese and can of pumpkin in a large bowl of warm water 10 minutes before mixing to ensure they mix together smooth and creamy.
• You can add the entire carton of cool whip if you don't need to save any for serving OR you can spread the remaining over the top of the pie once it has set.

https://www.southyourmouth.com/2014/11/no-bake-pumpkin-cheesecake.html

Images and text © South Your Mouth LLC 2014

no bake pumpkin pie, no bake pumpkin cheesecake, no-bake, pumpkin spice, cream cheese, cool whip, canned pumpkin, graham cracker crust, easy, best, how to, recipe

dessert

American

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Strawberry Cheesecake Lasagna

Home » Desserts » Strawberry Cheesecake Lasagna

A show-stopping no-bake dessert recipe with graham crackers layered between an easy cheesecake filling and fresh strawberries.

Updated 5/23/26

Nothing says summer like fresh strawberries and this beautiful dessert features them in their best environment... surrounded by cheesecake!

I bet you could drizzle some chocolate sauce on top and be in complete strawberry heaven! Note to self: grab the Hershey's syrup next time you make this.

This is super simple to assemble and travels well so give it a try the next time you have some fresh strawberries on-hand! Just be sure to have the recipe handy if you take this somewhere because, trust me, everyone will ask for it!

From time to time I can’t figure out what to call stuff so I start asking people what they think. But it’s like picking out baby names. You have one you’re kinda leaning toward and the first person you ask is like, “Ugh, that was the name of the crazy old lady who lived across the street from me that smelled like mildew and beat my cat with wire hangers.”

And you’re like, well there goes that name.

The same happens with recipe names. You get, “Gross! No! That makes me think of boiled garbage!” And then you’re shocked because you really liked the name but now you can’t use it because now it makes you think of boiled garbage.

I narrowed this one down to two options and very hesitantly asked on the FB page which one y’all liked best. Turns out you like them both! And there was only a slight smattering of negative feedback (yay!).

It came down to 'Strawberry Cream Cheese Icebox Cake' and 'Strawberry Cheesecake Lasagna'. I initially went with icebox cake but changed it to lasagna because it was the name I came up with first!

Because seriously, the graham crackers layer in there just like lasagna noodles would and well, it's just a cool concept!

MORE NO-BAKE LAYERED DESSERTS!

Red, White & Blue Cheesecake Salad - This berry cheesecake recipe is the perfect patriotic dessert with strawberries, blueberries and cream cheese filling. 

Chocolate Nutter Butter Icebox Cake - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna! 

Italian Bakeless Cake - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries. 

Peanut Butter Ripple Nutter Butter Banana Pudding - Banana pudding made with Nutter Butter cookies and layers of peanut butter ripples. 

Paula Deen's Banana Pudding - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding!

Recipe for Snowball Cookies

Strawberry Cheesecake Lasagna

Yield: 15 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 15 MinInactive time: 4 HourTotal time: 4 H & 15 M

A show-stopping no-bake dessert recipe with graham crackers layered between an easy cheesecake filling and fresh strawberries.

Ingredients

• 2 pounds strawberries
• 2 sleeves graham crackers
• 1 8-oz. package cream cheese, at room temperature
• 1 14-oz. can sweetened condensed milk
• 2 boxes instant cheesecake flavored pudding
• 3 cups milk
• 1 8-oz carton cool whip, divided

Instructions

1. Clean and slice strawberries (about 1/4 inch thick); set aside. You have to do this first because the cream cheese mixture will start to set up quickly once it’s mixed up.
2. Line the bottom of a 3-quart 13x9 baking dish with graham crackers; set aside. Save a few pieces to crumble for garnish later.
3. Combine cream cheese and sweetened condensed milk in a large bowl then beat with an electric mixer until smooth and creamy.
4. Add pudding mixes and milk then continue mixing on low for 2 minutes.
5. Fold in half of the cool whip until smooth.
6. Pour half of cream cheese mixture over graham crackers. Arrange a single layer of strawberry slices over cream cheese mixture.
7. Top strawberries with another layer of graham crackers then cover with remaining cream cheese mixture.
8. Top cream cheese mixture with another layer of strawberries.
9. Cover and refrigerate for 4 hours or overnight.
10. When ready to serve, top with remaining cool whip. Crush remaining graham crackers and sprinkle crumbs over cool whip.

Notes

• Use the regular (4-serving) size boxes of instant pudding.
• The strawberries can put off a little moisture after sitting in the fridge all day. If this happens, blot the moisture from the strawberries with a clean paper towel before topping with cool whip and graham cracker crumbs.
• You can use white chocolate or vanilla pudding if you can't find cheesecake flavor.

https://www.southyourmouth.com/2014/07/strawberry-cream-cheese-icebox-cake.html

Images and text © South Your Mouth LLC 2014

Strawberry Cheesecake Lasagna, Strawberry Cream Cheese Icebox Cake, Strawberry cheesecake Icebox Cake, strawberry, berry, cheesecake, icebox, lasagna, layered, dessert, pudding, cream cheese, cake, graham crackers, sweetened condensed milk, best, no-bake

dessert

american

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Butterfinger Pie

Home » Desserts » Butterfinger Pie

The original, easy no-bake cream pie recipe with crushed Butterfinger candy bars folded into a fluffy cheesecake filling.

TABLE OF CONTENTS:

1. JUMP TO THE RECIPE
2. 6 FAQ ABOUT BUTTERFINGER PIE
3. MORE EASY NO-BAKE DESSERTS

Sometimes I feel a little sketchy posting recipes as easy as this because I pride myself on having a knack at recipe development.

But y’all.  This one is too good not to share. It’s light and fluffy and rich and decadent at the same time.

And it’s crazy easy.

I've learned over the years that just because I've made something a hundred times, doesn't mean everyone else has. Or just because it's something super common in my family, it may be new to you!

It took several years writing recipes for y'all before it ever occurred to me to share my Macaroni & Cheese recipe or Chocolate Delight because I actually thought we ALL made these recipes and made them the same way.

Ridiculous, right? Of course, I'm the same person that thought the whole world ate Boiled Peanuts. Don't tell anybody, but I was an adult before I knew there was a such thing as red barbeque sauce because where I'm from, we all eat mustard-based sauce. 

This is a super simple recipe to prepare and you'll only need a few ingredients (even better, right??)

All you'll need to make Butterfinger Pie is:

• Butterfinger candy bars
• Cream cheese
• Vanilla extract
• Cool Whip
• Graham cracker crust

6 FAQ ABOUT BUTTERFINGER PIE

1. Can I use another candy bar instead of Butterfinger?  You can but it will need to be something that creates the same flakey, crunchy bits when chopped. Fifth Avenue bars are great in this too!

2. What's the best way to chop the candy bars?  I've done this a few ways over the years and have found the best way to chop the Butterfingers is to just line them up on a cutting board and chop with a chef’s knife. Using a food processor or smashing with a mallet or rolling pin tends to cream the chocolate a bit and things start to clump together.

3. Isn't it supposed to have peanut butter?  The original recipe never had peanut butter but it IS delicious in this. If you'd like to add some, whip 1/2 cup in with the cream cheese in Step 2.

4. Do I have to use full-size candy bars?  You can use any size Butterfingers (regular, snack sized, fun sized, etc.) so long as you have about 13-14 ounces total. At present, the standard bars are 1.9 ounces but when I first started making this, they were 2.4 ounces.

5. What size crust should I use?  Use any 9 or 10-inch ready made graham cracker pie crust.

6. Which type of crust is best?  I prefer the traditional graham cracker crust but the chocolate graham and Oreo crusts are good too! You can use whatever you have - homemade, shortbread, whatever - just so long as it's a pie crust, it will be fine!

MORE EASY NO-BAKE DESSERTS

PIG PICKIN' PIE - A refreshing and easy pie made with crushed pineapple like the frosting of the classic Pig Pickin' Cake. 

CHOCOLATE NUTTER BUTTER ICEBOX CAKE - A chocolate layered dessert with peanut butter cookies, whipped cream and peanut butter drizzle like a chocolate peanut butter lasagna!  

ITALIAN BAKELESS CAKE - A layered dessert with pineapple, vanilla wafers, cool whip, coconut and cherries. 

BLACK FOREST OREO DESSERT -  A decadent no-bake icebox dessert layered with Oreo cookies, chocolate pudding and cherry pie filling that's super quick and easy to make!  

PAULA DEEN'S BANANA PUDDING - The iconic recipe made with cream cheese and butter shortbread cookies that's Not Yo' Mama's Banana Pudding! 

Recipe for How to Cook Butterfinger Pie

Butterfinger Pie recipe, Butterfingers, pie, easy, no-bake, cream, recipe, best, original, candy bar, cream cheese, cool whip

dessert

american

Yield: 8 Servings

Author: Mandy Rivers | South Your Mouth

Butterfinger Pie

The original, easy no-bake cream pie recipe with crushed Butterfinger candy bars folded into a fluffy cheesecake filling.

Prep time: 10 MinTotal time: 10 Min

Ingredients

• 7 Butterfinger candy bars (see notes)
• 1 8-ounce package of cream cheese, at room temperature
• 1/2 teaspoon vanilla extract
• 1 12-ounce container of Cool Whip, thawed
• 1 graham cracker pie crust

Instructions

1. Chop Butterfingers into small bits then set aside, reserving 1/2 cup to sprinkle on top of the pie.
2. Beat cream cheese and vanilla with an electric mixer until fluffy. Add half of the Cool Whip then mix until smooth.
3. Fold in crushed Butterfingers and remaining Cool Whip then mix by hand until evenly combined. Spoon mixture into pie crust.
4. Sprinkle reserved 1/2 cup of crushed Butterfingers over pie. Cover and refrigerate 3-4 hours before serving. Store in refrigerator.

Notes

Use any size of Butterfinger candy bars (regular, snack sized, fun sized, etc.) so long as you have about 13-14 ounces total. At present, the standard bars are 1.9 ounces but when I first started making this, they were 2.4 ounces.

https://www.southyourmouth.com/2014/06/butterfinger-pie.html

Images and text © South Your Mouth LLC 2014

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER

Simply Perfect Cheesecake

Home » Desserts » Simply Perfect Cheesecake

A no-fail recipe for New York style cheesecake that cooks perfectly every time with a smooth, flat top that can be served with your favorite fruit topping or chocolate sauce.

Photos updated 3/31/2026

My mom’s friend, Suzy, gave us this recipe forever ago and it is the single best cheesecake recipe I've ever made. EVER. Suzy calls it Awesome Cheesecake and that, it is, but I call it Perfect Cheesecake because, well, it’s perfect!

I love that the top cooks smooth and flat without sinking in the middle or having overly browned or risen edges. It's velvety smooth with that distinctive NY Cheesecake texture.

I typically top mine with canned cherry or blueberry pie filling but you can top it with whatever you like best or serve it plain!

NOTES ABOUT THE GINGERSNAP CRUST

• First things first, you don't have to make your crust with gingersnap cookies. You can absolutely make it with graham crackers instead but I sure wish you would try it my way!
• The gingersnaps offer that little je ne sais quoi (that special thing you can't quite name) that take this cheesecake to a whole other level but, again, you can substitute the cookie crumbs with graham cracker crumbs.
• About a half of an 18-oz. bag of gingersnaps yield 2 cups crumbs. 

NOTES ON THE WATER BATH

• It is the reason the cheesecake cooks so evenly and perfectly without a sunken center so don't skip this step. 
• You'll just need to wrap the springform pan with aluminum foil to ensure no water seeps into the crust - no biggie, I promise!
• Start with HOT water. Superhot tap water will be fine but you can boil your water on the stove or in the microwave.

NOTES ON A FEW OF THE INGREDIENTS

• CREAM CHEESE - Use regular, full-fat cream cheese
• LEMON JUICE - The recipe calls for the juice of one lemon which is usually about 1/4 cup. Don't skip the lemon juice (or use artificial) because the acid in it helps set the custard.
• VANILLA EXTRACT - you can use almond extract (especially if you'll be topping with cherries) BUT reduce the amount to 1 teaspoon as it's a good bit stronger than vanilla.
• SUGAR - Use regular granulated sugar, not confectioner's sugar
• HEAVY WHIPPING CREAM - I haven't test this recipe with fat-free or reduced fat cream so I can't tell you how either would work in this recipe.

HOW TO TELL WHEN CHEESECAKE IS DONE AND PREVENT CRACKS

• Cheesecakes are done with the temperature is between 150-160 degrees when tested between the middle and outside edge.
• When the outside edge is set but the center is still a little wobbly, it's time to remove from the oven.
• The cheesecake will continue to cook as it cools to room temperature.
• All cheesecakes need to cool to room temperature AND THEN be refrigerated at least 6 hours (overnight is best) to completely set.

Recipe for Simply Perfect Cheesecake

The Perfect Cheesecake

Yield: 12 Servings

Author: Mandy Rivers | South Your Mouth

Prep time: 10 MinCook time: 1 H & 25 MInactive time: 6 HourTotal time: 7 H & 35 M

A no-fail recipe for New York style cheesecake that cooks perfectly every time.

Ingredients

Gingersnap Crust

• 2 cups gingersnap crumbs
• 1/4 cup sugar
• 4 tablespoons butter, melted

Cheesecake Filling

• 4 8-oz. packages cream cheese, at room temperature
• Juice of one lemon
• 2 teaspoons vanilla extract
• 6 eggs
• 2 1/4 cups sugar
• 2 tablespoons all-purpose flour
• 1 pint heavy whipping cream

Instructions

Make the gingersnap crust:

1. Break gingersnaps by hand then add to a food processor. Pulse broken cookies into crumbs and until no chunks remain.
2. Combine gingersnap crumbs and sugar in a medium-size bowl then add melted butter; mix well.
3. Press crumb mixture on the bottom and about half an inch up the sides of a 10-inch springform pan.
4. Bake at 350 degrees for 10 minutes then cool crust completely.

Make the cheesecake filling:

1. Beat cream cheese in a large bowl or stand mixer at medium speed until smooth and creamy (use the whisk attachment if using a stand mixer).
2. Mix in lemon juice and vanilla.
3. Add eggs, one at a time and continue mixing until well combined. Scrape down sides of the bowl as you're mixing.
4. Add sugar and flour then continue mixing at low speed for five minutes, scraping down sides of bowl periodically as needed.
5. Add whipping cream and mix just until filling is smooth. Pour filling into prepared crust.

Prepare water bath and bake:

1. Set oven rack to the bottom/middle position in your oven (for me, this is the second from the bottom rack). Preheat oven to 350 degrees.
2. Wrap the bottom 3/4 of the springform pan in aluminum foil then set the pan in a large baking pan. Fill the pan with enough HOT tap water to cover the bottom half of the springform pan. The foil is just to prevent any water from seeping into the springform pan and into the cheesecake.
3. Bake at 350 degrees for 1 hour and 15 minutes or until edges are just starting to brown slightly. The edges should be set with a little wobble in the middle (not a full on sloshy jiggle). If you're unsure insert a thermometer halfway between the center and edges - the cheesecake is done when it's at about 155 degrees).
4. Remove cheesecake from oven and let cool to room temperature. Once cool, cover with plastic wrap or aluminum foil (or place in an airtight container) and refrigerate for at least 6 hours.
5. Serve plain or with cherry or berry pie filling, lemon curd, fresh fruit or chocolate sauce.

Notes

• Feel free to use graham cracker crumbs if you prefer.
• A 9-inch springform pan can be used but you'll need to cook it about 15 minutes longer.

https://www.southyourmouth.com/2014/01/the-perfect-cheesecake.html

Images and text © South Your Mouth LLC 2014

best cheesecake recipe, ny cheesecake, new York, perfect, best, no-fail, no cracks, water bath, cream cheese, eggs, creamy, homemade, real, how to, best, recipe

dessert

american

Keep up with my latest shenanigans by following South Your Mouth!

FACEBOOK | PINTEREST | INSTAGRAM | TWITTER