Ingredients
Method
Make the cheesecake cream
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, scraping the bowl as needed for an even texture (no heat).
- Fold in the thawed whipped topping gently until fully incorporated and no streaks remain, keeping the mixture airy.
Fold in fruit and mix-ins
- Add the strawberries, blueberries, raspberries if using, and mini marshmallows, then fold carefully just until combined to avoid mashing the fruit (no more than a few gentle turns).
- Taste the cheesecake salad and add a touch more powdered sugar if needed for sweetness balance.
Chill and serve
- Cover and refrigerate for at least 1 hour to help the salad set and thicken slightly (keep cold, around 40°F/4°C).
- After chilling, give the mixture a gentle stir and transfer it to a serving bowl for serving.
Notes
Pro tip: fold the fruit in last and use gentle strokes so the berries stay plump. Store covered in the refrigerator for up to 3 days; stir again before serving since the juices can settle. Freezing is not recommended because fresh berries and marshmallows can soften and weep after thawing. For a lighter option, use low-fat cream cheese and reduced-fat whipped topping (texture may be slightly less rich).
