Why I love this berry cheesecake fruit salad
If you are looking for an easy, crowd-pleasing dessert for a summer celebration, this berry cheesecake fruit salad is your new best friend.
This recipe takes simple strawberries, blueberries, and raspberries and coats them in a cloud-like, decadent cheesecake fluff that tastes like a party in every spoonful.
The velvety blend of softened cream cheese and fluffy whipped topping creates a silky texture that pairs perfectly with the slight chew of mini marshmallows, making every bite feel like a gourmet indulgence that is secretly so easy to whip up.
And the red, white and blue colors make it the perfect addition to your 4th of July or Memorial Day party menu.
Looking for more berry desserts? You'll love Cheesecake Stuffed Strawberries and Strawberry Blueberry Yogurt Parfait.
Ingredients
Here is your shopping list (for 12 servings):
- Dairy – 1 8-ounce package cream cheese, 1 cup milk
- Frozen goods – 1 8-ounce container frozen whipped topping
- Pre-packaged mix – 1 3.4-ounce package cheesecake pudding
- Candy – 10 ounces mini marshmallows
- Fresh produce – 1 cup strawberries, 1 cup blueberries, 1 cup raspberries, Additional fruit for garnish
Substitutions & Additions
- Use vanilla pudding mix instead of the cheesecake flavor for a more subdued flavor.
- Add blackberries for extra fruit if desired.
- For a fun twist, try tossing in some chopped pecans or walnuts for a nice crunch.
How to make berry cheesecake fruit salad
1 | Prep work
Thaw the whipped topping by moving it to the refrigerator the night before, or putting it out on the counter an hour ahead of time.
Take the cream cheese out of the refrigerator a couple of hours in advance so it can soften.
Wash the strawberries, blueberries and raspberries.
Slice the strawberries.
2 | Mix the cheesecake filling
Add the milk, softened cream cheese, and pudding mix into your large mixing bowl.
Start your mixer on a low speed to keep the powder from flying out. Mix until everything is combined.
Then turn it up to medium for 2 to 3 minutes until the mixture looks light and airy.
Stop the mixer occasionally to scrape down the sides of the bowl with a rubber spatula so every bit of the cream cheese gets blended into the pudding.
Add your whipped topping and use a large spoon or spatula to gently fold it in until the white streaks disappear into the cream cheese mixture.
To do this, use your spoon to lift the cream cheese mixture from the bottom of the bowl over the top of the whipped topping (rather than stirring).
This will keep the whipped topping fluffy.
Fold in the mini marshmallows using the same technique so they are evenly spread throughout your creamy base.
3 | Add the fruit
Add your fresh blueberries to the bowl and fold them in so they are nicely coated.
Repeat with the strawberries.
Add the raspberries last and be careful while you fold them in.
Raspberries are quite fragile, so you don’t want them turning to mush while you’re mixing.
4 | Chill for 1 hour and serve
Cover your bowl with plastic wrap and let it sit in the refrigerator for at least one hour.
Giving it time to chill allows the flavors to blend together and helps the mixture firm up.
When you are ready to eat, add a few extra berries on top for a beautiful, professional presentation.
How to make ahead
You can prepare the creamy cheesecake base a day in advance and keep it covered in the fridge.
Just fold in the fresh fruit and marshmallows right before you are ready to serve so everything tastes nice and fresh.
Storage
Store your leftovers in an airtight container in the fridge for up to 2 days. The fruit will start to release juices over time, so it is best enjoyed while fresh.
Frequently asked questions
Can I use frozen fruit instead of fresh?
I’d stick with fresh fruit for this one. Frozen fruit gets mushy when it thaws and will release too much water, which will make your creamy mixture runny.
Berry Cheesecake Fruit Salad
Ingredients
- 1 8- 8-ounce package cream cheese softened
- 1 cup milk
- 1 3.4-ounce package cheesecake pudding
- 1 8-ounce container frozen whipped topping thawed
- 10 ounces mini marshmallows
- 1 cup blueberries
- 1 cup strawberries sliced
- 1 cup raspberries
- Additional fruit to garnish
Equipment
- measuring cups
- Stand Mixer and Mixing Bowl
- large spoon
Instructions
- In the bowl of a stand mixer, mix the softened cream cheese, milk and pudding mix on low speed until combined.1 3.4-ounce package cheesecake pudding, 1 8- 8-ounce package cream cheese, 1 cup milk
- Increase the speed and mix on medium for an additional 2 to 3 minutes until light and fluffy, scraping the sides often.
- Fold in the whipped topping by hand to combine.1 8-ounce container frozen whipped topping
- Fold in the mini marshmallows.10 ounces mini marshmallows
- Add in the blueberries and fold to combine.1 cup blueberries
- Fold in the sliced strawberries.1 cup strawberries
- Finally, add in the raspberries and very gently fold them in as they will break apart if too much force is used.1 cup raspberries
- Cover with plastic wrap and chill for at least one hour.
- Serve topped with additional fruit, if desired.
Notes
- Replace the cheesecake pudding with vanilla pudding for a less intense cheesecake flavor.
- Add blackberries for additional fruit.
- Or add chopped walnuts for a little crunch
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
Have comments or questions about our berry cheesecake salad recipe? Tell us in the section below.