Ingredients
Method
Make the cheesecake cream
- Beat the softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, scraping the bowl as needed so no lumps remain. Visual cue: the mixture turns glossy and light in color.
- Fold in the thawed whipped topping gently until fully incorporated and no streaks remain, keeping the texture airy. Visual cue: the mixture looks thick and creamy with an even pale finish.
Fold in the fruit
- Add the strawberries, blueberries, raspberries if using, and mini marshmallows, then fold carefully to avoid mashing the fruit. Visual cue: berries stay mostly intact and the cream lightly coats them.
- Taste the mixture and add a touch more powdered sugar if needed, stirring briefly to blend. Visual cue: sweetness adjusts without changing the creamy thickness.
Chill and serve
- Cover and refrigerate for at least 1 hour before serving, so the salad firms up slightly and the flavors meld. Visual cue: it becomes denser and holds its shape when spooned.
- After chilling, give a gentle stir and transfer to a serving bowl. Visual cue: the top looks evenly dotted with red and blue fruit and marshmallows.
Notes
Pro tip: keep the whipped topping thawed but not warm, and fold the fruit in at the end just until combined to prevent juices from bleeding. Refrigerate in a covered container up to 3 days; stir again before serving. Freezing isn’t recommended due to fruit texture. For a lighter option, use reduced-fat cream cheese and a lighter whipped topping substitute.