Berry Cheesecake Fruit Salad

This decadent, no-bake berry cheesecake fruit salad combines cream cheese, pudding and whipped topping with fresh, vibrant fruit for an incredibly easy dessert recipe that is perfect for any summer gathering.

Course Dessert

Cuisine American

Prep Time 10

Total Time 1 10

Servings servings

Calories 243kcal

Author Wanda Simone

Equipment

measuring cups
Stand Mixer and Mixing Bowl
large spoon

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

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