Blueberry Cheesecake Fluff Salad – quick and easy make – ahead dessert salad, made with 7 basic ingredients in 10 minutes is perfect for potluck, picnic, barbecue or holidays. It’s a cold, refreshing treat perfect for hot summer days. Creamy, with marshmallows melting in your mouth and crunchy almond slices, the incredible purple color just tempts you to try it.
Make a big batch and enjoy for a few days the perfect taste of this treat. Therefore, this salad is the best ever last minute dessert.
What ingredients do you need to make Blueberry Cheesecake Fluff Salad?
- Blueberry pie filling
- Cream cheese
- Powdered sugar
- Sour cream
- Heavy whipping cream
- Mini marshmallows
- Sliced almonds
The quantities and detailed instructions can be found at the bottom of the post in the recipe card.
How to make Blueberry Cheesecake Fluff Salad?
Start by beating cream cheese, sour cream and powdered sugar until smooth. Additionally in another bowl, beat heavy whipping cream until stiff peaks form, then add to the bowl with cream cheese and fold. Then, add blueberry pie filling, almonds and marshmallows and stir to combine. Finally, refrigerate for at least one hour before serving.
Tips and tricks:
Use softened cream cheese, at room temperature, to make it easier to beat it and to avoid lumps. Use cold heavy whipping cream to get stiff peaks form.
Can I make Blueberry Cheesecake Fluff Salad ahead of time? Yes, it would be best to prepare it up to 8 hours before serving, so that all the flavors can combine.
How to store the leftovers? Refrigerated, in an airtight container, for 2-3 days.
Can I freeze Blueberry Cheesecake Fluff Salad? I don’t recommend freezing it.
Finally, can a cool whip be used instead of heavy whipping cream? Absolutely, an 8 ounce box will be enough.
I am a fan of fluff salads and you can check my blog for some more recipes for SALAD. What I like about these salads is that they are quick, easy and simple to make, they can be made ahead of time, they are creamy and filled with juicy fruit. If you like treats like this one, try preparing Blueberry Cheesecake Salad for the next potluck, barbecue or a picnic and the box will soon be empty. Enjoy it!
Blueberry Cheesecake Fluff Salad
Blueberry Cheesecake Fluff Salad – quick and easy make – ahead dessert salad, made with 7 basic ingredients in 10 minutes is perfect for potluck, picnic, barbecue or holidays. It’s a cold, refreshing treat perfect for hot summer days.
Ingredients
- 1 can (21 ounces) Blueberry pie filling
- 8 ounces Cream cheese
- 2 tablespoon Powdered sugar
- 1/4 cup Sour cream
- 1 1/2 cup Heavy whipping cream
- 1 cup Mini marshmallows
- 1/2 cup Sliced almonds
Instructions
- In a medium bowl, beat cream cheese, sour cream and powdered sugar with an electric hand mixer at medium-high, until smooth.
- In a different large bowl beat heavy whipping cream until stiff peaks form, then add it to the bowl with cream cheese and fold.
- Finally, add blueberry pie filling, almonds and marshmallows and stir to combine.
- Refrigerate for a minimum 1 h before serving.
Notes
- Use softened cream cheese, at room temperature, to make it easier to beat it and to avoid lumps. Use cold heavy whipping cream to get stiff peaks form.
- Can I make Blueberry Cheesecake Fluff Salad ahead of time? Yes, it would be best to prepare it up to 8 hours before serving, so that all the flavors can combine.
- How to store the leftovers? Refrigerated, in an airtight container, for 2-3 days.
- Can I freeze Blueberry Cheesecake Fluff Salad? I don’t recommend freezing it.
- Can a cool whip be used instead of heavy whipping cream? Absolutely, an 8 ounce box will be enough.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving:Calories: 369Total Fat: 32gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 83mgSodium: 140mgCarbohydrates: 17gFiber: 1gSugar: 11gProtein: 5g