Red White Blue Fluff
Published
Published
With fresh red and blue berries, white mini marshmallows, and a cream cheese base, this Red White Blue Cheesecake Fluff is light, creamy, and an effortless fun treat for the 4th of July!
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Whether we’re talking about pineapple pretzel fluff, cherry fluff, or watergate salad, I love a good fluff dessert! Fluff is always quick and easy to prepare and usually requires just a few ingredients. This red white blue fluff is one of my go-to patriotic dessert for those very reasons. It’s perfect for Memorial Day, 4th of July, and summer picnics in general.
Helpful Tips
- Room temperature brick cream cheese. For a smooth, creamy red white blue fluff, it’s important to let the cream cheese soften ahead of time. If it’s still cold, it’ll be lumpy and hard to mix. It’s also important to use brick cream cheese, not the kind in the container. The containers of cream cheese are softer and will make the dish fall flat and runny.
- Cold whipping cream. Keep the heavy whipping cream in the fridge until it’s time to use it. Warm cream will not whip into stiff peaks, which is what adds volume to the fluff and creates the lighter texture.
- Make ahead. This patriotic fluff dip needs to chill for at least two hours before serving, though it can be refrigerated overnight too. I always like to make it in the morning for an afternoon or evening gathering.
- Use fresh fruit. Fresh blueberries and strawberries are best for this recipe. Just be sure to dry them well after rinsing them. Frozen berries hold a lot of water and, even after thawing, can make the dip runny.
Red White Blue Cheesecake Fluff
Ingredients
- 8 ounce brick cream cheese, (room temperature)
- 2 cups cold heavy whipping cream
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 16 ounces fresh strawberries, rinsed and dried, diced small
- 11 ounces fresh blueberries, rinsed and dried (any stems removed)
- 20 ounce can crushed pineapple, fully drained (optional)
- 1 & 1/2 cups mini marshmallows
Instructions
- In a large bowl with a handheld electric mixer, beat 8 ounces softened cream cheese until smooth and creamy.
- Add in 2 cups chilled heavy whipping cream, 1 cup powdered sugar, and 1 teaspoon vanilla; whip until stiff peaks form.
- With a spatula, fold in 16 ounces diced strawberries, 11 ounces blueberries, 1 cup fully drained crushed pineapple (if using), and 1 & 1/2 cups mini marshmallows; mix well until combined.
- Cover and refrigerate for at least 2 hours (or overnight.)
- Give it a gentle stir then transfer to a serving bowl and top with any extra fruit for garnish (or serve portions in dessert cups and top with piped whipped cream and a couple of fruit pieces.)
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Serving Suggestions
I like to serve this red white blue fluff in little dessert dishes, topped with more fruit – sort of like a parfait. You can also leave it in a bowl and let everyone scoop their own serving.
The addition of the berries makes this more like a fruit salad that can be enjoyed by the spoonful. However, it can still be enjoyed as a dip with vanilla wafers or graham crackers.
Proper Storage
Store red white and blue fluff in the fridge. It’s best enjoyed within 1-2 days. Keep it tightly covered with plastic wrap or transfer to an airtight container.
More Patriotic Desserts
- Red White Blue Poke Cake
- Red White and Blue Fruit Kabobs
- 4th of July Caramel Corn
- Red White and Blue Popsicles
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Instagram, Facebook, Pinterest, and YouTube!
Made this using the pineapple and it was so delicious! It was a huge hit! Thank you!
OMG! This is the recipe I made on the 4th of July and it is delicious. I tried some without the pineapple but still added pineapple after. But it smells and looks good. I’m going to make this recipe next year!
Omg! This recipe is perfect! I make your cranberry version at Thanksgiving and Christmas and this one ALL SUMMER!!!! So good. I add the pineapple to this one too, but it’s great without. I had leftover base a few years ago because I made a double batch, but didn’t end up using it all so I added some flaked coconut and served it with fresh strawberries, Nilla wafers, and waffle cone chips. It was gone so quick. People were freaking out because they loved it so much. This is literally my favorite recipe ever! All your recipes are my favorite!