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Cheesecake Fruit Salad is loaded with fresh berries like raspberries, strawberries, and blueberries! This fruit salad has a cheesecake mixture with fresh fruit and fluffy mini marshmallows that give the creamy fruit salad a cloud-like texture. It’s a great dish for summer gatherings.
Be sure and also try my Ambrosia Salad or Lemon Yogurt Fruit Salad – fresh fruit, drizzle of honey, lemon yogurt, and fresh lemon juice & zest. So yummy.
Creamy Cheesecake Fruit Salad Recipe
Cheesecake fruit salad is the PERFECT summer salad! It uses seasonal fruits like delicious berries which create these amazing fruit juices in the cloud-like fluffy delicious salad. And my version uses no instant pudding in it, so it’s great for those wanting something more “homemade” without boxed mixes.
This berry salad is the perfect combination of juicy fruit and a creamy cheesecake filling with fluffy marshmallows – is it a dessert salad or a side dish? You can decide, but either way, it’s fluffy & so delicious and the perfect creamy side dish addition to family gatherings, picnic, or dinner.
Ingredients Needed
- Cream Cheese : Make sure the cream cheese is softened to room temperature to avoid lumps in the cream cheese mixture. Leave the cream cheese out at room temperature for up to 2 hours before preparing the recipe, or you can place the unwrapped cream cheese bar in the microwave for about 15 seconds just to soften it, but not make it warm/hot at all.
- Powdered Sugar : For less sweetness decrease the powdered sugar amount. 2 cups makes for a yummy, sweet, close to dessert-like salad, so if you don’t want that then maybe use 1 cup to 1.5 cups powdered sugar instead of 2 cups.
- Vanilla Extract
- Cool Whip
- Mini Marshmallows
- Fresh Strawberries : Use 2 pounds of strawberries and dice them into small chunks for the fruit salad.
- Fresh Blueberries : Rinse and drain them well before adding into the salad; I recommend also using a paper towel to gently blot any excess liquid/water off the fruit before adding them into the mixing bowl.
- Fresh Raspberries : Rinse and drain well; just like the blueberries, take a paper towel to gently blot any excess water off the fruit.
How To Make Berry Cheesecake Salad Recipe (Printable Recipe Card)
In a large mixing bowl using an electric mixer, or in the bowl of a stand mixer, beat the cream cheese, powdered sugar, and vanilla extract until creamy and blended well.
Gently stir in the Cool Whip just until combined well.
Add the mini marshmallows, strawberries, blueberries, and raspberries. Mix gently until combined.
Cover the bowl with a lid or plastic wrap and refrigerate for 1-2 hours to chill before serving.
How To Store Leftovers
Store the berry cheesecake fruit salad inside an airtight container, or cover the bowl with a lid, and refrigerate for up to 2-3 days. The marshmallows will soften as it chills in the fridge, making the texture a bit different, and the fruit does give off juices while refrigerating.
Give it a good stir before eating or serving. For best results, flavor, and texture I highly recommend serving this the day it’s made. Leftovers are good, but the salad is best when eaten within 24-48 hours.
Recipe FAQ’s
Can I Use Homemade Whipped Cream Instead of Cool Whip?
Of course! One 8 ounce container of Cool Whip has 3 cups of whipped topping in it. To make your own, add 1.5 cups heavy whipping cream + 1/3 cup powdered sugar into a large bowl. Use an electric mixer to beat until stiff peaks form; about 4-5 minutes. Use in place of the Cool Whip in the recipe.
What Are Some Serving Suggestions?
After the refrigeration time, I like to transfer the fruit salad to a decorative serving bowl. For a pretty presentation, gently place some additional fresh berries on top of the salad right before serving.
Can I Use Different Fruits?
Yes, you can use various fruits but be sure you are keeping the measurements the same. Some other yummy fruits that would work well are fresh blackberries, fresh pineapple chunks, or even some fresh kiwi slices.
Can I Use Frozen Fruit?
No, I do not recommend using frozen fruit in this fruit salad recipe. As the fruit thaws it gives off a lot of liquid/moisture which will affect the texture and consistency of the salad. And frozen fruit tends to have a chewier texture versus fresh fruit, so it’s just not good in this recipe.
Tips For Success
- After the refrigeration time, make sure to give the salad a good stir before serving. As it sits in the fridge, the fruit pieces give off fruit juices which sinks to the bottom, so you want to give it a good stir to incorporate all that goodness back into the salad.
- For the best texture, and to get something of everything in each bite, dice the strawberries into smaller chunks; similar in size to the raspberries, mini marshmallows, and blueberries.
More Salad Recipes To Try
- Deviled Egg Pasta Salad
- Easy Italian Pasta Salad
- Citrus Berry Kale Salad
- Coleslaw Pasta Salad
- Fritos Corn Salad
- Fiesta Avocado Salad
- Best Bean Salad
Cheesecake Fruit Salad
Ingredients
- 1 bar (8 oz) cream cheese softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Cool Whip thawed
- 2 cups mini marshmallows
- 2 pounds strawberries diced
- 1 pint fresh blueberries
- 6 ounces fresh raspberries
Instructions
- In a large mixing bowl using an electric mixer, or in the bowl of a stand mixer, beat the cream cheese, powdered sugar, and vanilla extract until creamy and blended well.1 bar (8 oz) cream cheese, 2 cups powdered sugar, 1 teaspoon vanilla extract
- Gently stir in the Cool Whip just until combined well.8 ounces Cool Whip
- Add the mini marshmallows, strawberries, blueberries, and raspberries. Mix gently until combined.2 cups mini marshmallows, 2 pounds strawberries, 1 pint fresh blueberries, 6 ounces fresh raspberries
- Cover the bowl with a lid or plastic wrap and refrigerate for 1-2 hours to chill before serving.
Notes
Nutrition
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