Ingredients
Method
Make the cheesecake cream
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, with the mixture turning lighter in color and free of lumps.
- Fold in the thawed whipped topping gently until fully incorporated and no streaks remain, stopping once the base looks evenly creamy.
Fold in the fruit
- Add the quartered strawberries, blueberries, raspberries if using, and mini marshmallows and fold carefully to avoid mashing the fruit.
- Taste the mixture and add a touch more powdered sugar if needed for the flavor you want.
Chill and serve
- Cover and refrigerate for at least 1 hour, then give a gentle stir so the fruit is evenly distributed throughout the cheesecake cream.
- Transfer the chilled cheesecake salad to a serving bowl and serve cold.
Notes
Pro tip: fold the fruit in last and stir gently after chilling so the berries stay plump instead of streaky. Store covered in the refrigerator for up to 3 days; freeze is not recommended because the fruit and whipped topping can weep and soften. For a lighter swap, use reduced-fat cream cheese and a light whipped topping if you want a lower-fat version.