Description

This vibrantly colorful dessert salad combines juicy summer berries with a velvety, marshmallow-infused cheesecake base for a refreshing treat. It is an effortless, no-bake dish that brings a nostalgic touch to any holiday picnic or family gathering.

Ingredients

2 pounds fresh strawberries, hulled and sliced
1 pint fresh blueberries
8 oz cream cheese, softened to room temperature
2 cups powdered sugar
1 teaspoon vanilla extract
1 pinch kosher salt
16 oz whipped topping (like Cool Whip), thawed
4 cups mini marshmallows

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Instructions

Gently wash the strawberries and blueberries, then pat them completely dry with a towel to prevent moisture from thinning the dressing.
In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese, powdered sugar, vanilla extract, and salt together until the mixture is velvety smooth.
Add half of the thawed whipped topping to the bowl and stir until combined, then gently fold in the remaining half with a spatula to keep the base light and fluffy.
Pour in the prepped strawberries, blueberries, and mini marshmallows, then fold gently until all the fruit is evenly coated in the cheesecake mixture.
Transfer to a serving bowl and chill in the refrigerator until ready to serve.

Notes

To ensure your cheesecake salad stays thick and creamy, make sure your berries are absolutely dry before adding them to the bowl. You can also prepare the cream cheese base a day in advance and simply fold in the fresh fruit and marshmallows right before serving to keep the berries at their firmest and brightest.

Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American