Ingredients
Method
Make the cheesecake cream
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, scraping the sides as needed so no lumps remain.
- Fold in the whipped topping gently until fully incorporated and no streaks remain, stopping as soon as it’s uniform.
Fold in fruit and chill
- Add the strawberries, blueberries, raspberries if using, and mini marshmallows, then fold carefully to avoid mashing the fruit.
- Taste the mixture and add a touch more powdered sugar if needed, stirring just until adjusted.
- Cover and refrigerate for at least 1 hour before serving, then keep it chilled until you’re ready to serve.
- Give the cheesecake salad a gentle stir, then transfer it to a serving bowl.
Notes
For clean, fluffy layers, use softened (not melted) cream cheese and fold the fruit in last so the berries stay intact. Refrigerate in a covered container for up to 3 days; freeze is not recommended because the fruit texture changes after thawing. For a dairy-light swap, use a reduced-fat cream cheese and a lighter whipped topping.