Ingredients
Method
Make the cheesecake cream
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, using medium speed for a thick, uniform texture.
- Fold in the whipped topping gently until fully incorporated and no streaks remain, stopping as soon as the mixture looks smooth.
Fold in fruit and marshmallows
- Add the strawberries, blueberries, raspberries (if using), and mini marshmallows and fold in carefully to avoid mashing the fruit.
- Taste the mixture and add a touch more powdered sugar if needed, then stir just until the sweetness is evenly blended.
Chill and serve
- Cover and refrigerate for at least 1 hour before serving, until the cheesecake salad is set and scoopable.
- Give the salad a gentle stir and transfer to a serving bowl, then arrange the top so the fruit remains visible.
Notes
For best texture, make sure the cream cheese is fully softened before beating so the mixture turns smooth with no lumps. Store covered in the refrigerator for up to 3 days; it does not freeze well because the fruit and whipped topping texture can break down. For a lower-fat option, swap whipped topping for light whipped topping or use reduced-fat cream cheese while keeping the same fold technique.