Fluffy, Creamy, Fruity!
Ok so it’s not really a typical “salad” – it is a dessert salad! Fresh ripe berries are folded into a fluffy cheesecake filling along with some mini marshmallows that get all melty!
I first tried this type of salad from Mandy at South Your Mouth! It’s a recipe I’ve used in my KitchenAid on QVC stand mixer and hand mixer demonstrations in the past, but I would always swap out the Cool Whip with my Stabilized Whipped Cream and make the batch a little smaller. So, I finally decided to write up the recipe with my changes.
It’s a great salad to bring to summer get-togethers, especially Memorial Day, Fourth of July and Labor Day – as it is a crowd pleaser and red, white and blue! Make sure to keep it cool!
You can make Berry Cheesecake Salad a few hours in advance. If you need to make a day in advance, it’s really fine, but the berries will start to get soft and “bleed” into the filling a little. You could fold the berries in at the last minute or reserve some berries to top the salad with and “freshen it up”.
Berry Cheesecake Salad
- 8 ounces cream cheese softened
- 2 tablespoons instant vanilla pudding mix
- 1 teaspoon vanilla extract
- 3/4 cup powdered sugar use 1 cup sugar if you like a little more sweet
- 1 cup heavy "whipping" cream cold
- 5 cups berries cut into bite sized pieces if large
- 2 cups mini marshmallows
- You can use a hand mixer or stand mixer to make this. I use my stand mixer with flex edge or flat beater to smooth the cream cheese and wire whip to whip the cream into the mixture.
- Add cream cheese to mixing bowl and beat until smooth.
- Add pudding mix, vanilla, sugar and about 1/4 cup of the cream. Mix until smooth, stop and scrape the bowl. Mix again until smooth.
- Switch to the whisk/whip beater. Add the cream about a 1/4 cup at a time - whipping in-between until mixture is fluffy.
- Fold in the berries and marshmallows by hand. Store covered in refrigerator.