Ingredients
Equipment
Method
Make the cheesecake cream
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, about 2–3 minutes with the mixer on medium speed.
- Fold in the thawed whipped topping gently until fully incorporated and no streaks remain, about 1–2 minutes, until the mixture looks thick and airy.
- Add the strawberries, blueberries, raspberries if using, and mini marshmallows, then fold carefully to avoid mashing the fruit and keep the berries intact.
- Taste the mixture and, if needed, mix in a touch more powdered sugar until the sweetness matches your preference.
Chill and serve
- Cover and refrigerate the cheesecake salad for at least 1 hour until it firms up slightly and the flavors meld.
- Give the salad a gentle stir to redistribute the fruit, then transfer it to a serving bowl right before serving.
Notes
For the creamiest texture, soften the cream cheese fully before mixing so it blends smooth with no lumps. Store covered in the refrigerator for up to 3 days; it will loosen a bit as the fruit releases juices, so give it a gentle stir before serving again. Freezing is not recommended because the berries and marshmallows can become watery. For a lighter option, use low-fat whipped topping in the same amount.