Ingredients
Method
Make the cheesecake cream
- Beat softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, scraping as needed so no lumps remain.
- Fold in whipped topping gently until fully incorporated and no streaks remain, keeping the mixture light in texture.
- Add strawberries, blueberries, raspberries if using, and mini marshmallows and fold in carefully to avoid mashing the fruit, so the berries stay plump.
- Taste and add a touch more powdered sugar if needed to balance sweetness.
Chill and serve
- Cover and refrigerate for at least 1 hour before serving.
- Give the cheesecake salad a gentle stir, then transfer to a serving bowl so the fruit is evenly distributed.
Notes
For the best texture, keep the cream cheese fully softened before mixing and fold the fruit only until just combined—over-mixing can bruise the strawberries and raspberries. Refrigerate leftovers in a covered container for up to 3 days; freezing is not recommended because the fruit and whipped texture can break down. If you want a lighter option, use light whipped topping or reduced-fat cream cheese and expect a slightly less rich cheesecake cream.