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Raspberry Cheesecake Salad Closeup

Raspberry Cheesecake Salad

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Delicious fluff cheesecake salad loaded with raspberries. The easiest dessert salad you’ll ever make!

  • Total Time: 10 minutes
  • Yield: 8-10 servings 1x


Units Scale


  • 32 oz vanilla yogurt
  • 8 oz frozen whipped topping (Cool Whip)
  • 3.4 oz Cheesecake Jello Pudding Mix
  • 1 package frozen raspberries

Toppings (optional)

  • Fresh raspberries
  • Whipped topping (spray can)


  1. Add the vanilla yogurt and cheesecake pudding mix to a medium mixing bowl. Mix well.
  2. Fold in the Cool Whip.
  3. Stir in frozen raspberries.
  4. Refrigerate for 30 minutes to 1 hour before serving. This will allow the raspberries to thaw and add flavor to the cheesecake mixture.
  5. Stir the salad after refrigeration; it should be a beautiful pink color.
  6. Choose your serving method: 1) a serving bowl, 2) a trifle bowl (see tips), or 3) individual serving cups.
  7. Serve and enjoy!


  • Allowing the salad to set in the fridge for a few hours will bring out the raspberry flavor.
  • Nutrition information is an estimate based on salad ingredients and does not include optional toppings.
  • Author: Kelsey Restemayer
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Salad
  • Method: No-Bake
  • Cuisine: American


  • Serving Size:
  • Calories: 213
  • Sugar: 25.9 g
  • Sodium: 247.7 mg
  • Fat: 4 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 40.9 g
  • Protein: 4.6 g
  • Cholesterol: 4 mg
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