Ingredients
Equipment
Method
Make the cheesecake cream
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy. Use medium speed and stop to scrape the sides until the mixture looks uniform with no lumps.
- Add the whipped topping and fold gently until fully incorporated and no streaks remain. Mix slowly so the cream stays airy and the surface looks glossy and even.
Fold in fruit and assemble
- Add the strawberries, blueberries, raspberries if using, and mini marshmallows, then fold in carefully to avoid mashing the fruit. Stop when the fruit is just coated and you still see distinct berry pieces.
- Taste the cheesecake salad and add a touch more powdered sugar if needed. Adjust gradually until the sweetness matches your preference.
Chill and serve
- Cover and refrigerate for at least 1 hour before serving. Chill until the mixture firms slightly and holds its shape when spooned.
- Give the salad a gentle stir, then transfer it to a serving bowl. The berries should remain mostly intact with a creamy, spoonable texture across the top.
Notes
For the best texture, fold the fruit in last and keep mixing gentle so the berries don’t bleed. Store covered in the refrigerator for up to 3 days; stir again before serving. Freezing is not recommended because the fruit and whipped cream texture can break down. Dietary swap: use a dairy-free whipped topping and vegan cream cheese to make it dairy-free.