This simple Berry Cheesecake Salad recipe is quick and easy to make! Rich and creamy cheesecake filling is folded into your favorite berries to create the most amazing fruit salad ever! Your family will go nuts over it.
Course Dessert, Side Dish
Prep Time 20minutes
Total Time 20minutes
Author The Gracious Wife
13.4 ounce box instant vanilla pudding
18 ounce package cream cheese, softened
18 oz container frozen whipped topping, thawed
In a small mixing bowl, combine pudding mix and milk. Stir to combine, and set aside.
In a separate bowl, cream together cream cheese and powdered sugar (I just used a fork. No need for a mixer.)
Add lemon juice and pudding mixture to cream cheese. Stir until smooth, creamy, and well combined.
Fold in whipped topping until incorporated.
Add marshmallows, strawberries, and blueberries. Fold in.
Keep covered and refrigerated until ready to serve. Serve cool.
This recipe makes a LARGE batch! It's great for potlucks and cookouts, and I still rarely have leftovers because it's so good.
Make sure your cream cheese is very soft and gets beaten completely smooth before you add in the other ingredients. This will prevent lumps.
Substitute any kind of berries you like into your salad! Blackberries, raspberries, cherries,...
Use flavored coffee creamer, such as sweet cream or French vanilla, in place of milk for an extra flavor kick.
If you can't find Cool Whip, substitute vanilla yogurt or fresh whipped cream (not the canned kind!).
Add flavor accents such as lemon or lime zest, almond or vanilla extract, or even use different pudding flavors to vamp it up and make it your own.
Reader tip: Sub mascarpone for cream cheese for an even richer, creamier texture.
Serve with graham crackers to make it taste even more like cheesecake!
This salad is best served the day that it’s made. By the next day, the berries will start bleeding some of their color into the filling.
To make ahead: Prep cheesecake filling, and keep in an airtight container. Stir in berries just before serving. You can prep the filling 2-3 days in advance.