Ingredients
Equipment
Method
Make the cheesecake cream
- Beat softened cream cheese, powdered sugar, and vanilla extract until completely smooth and fluffy, scraping the bowl as needed to remove any lumps. Use a steady medium speed so the mixture looks airy and pale.
- Fold in thawed whipped topping gently until fully incorporated and no streaks remain. Keep folding just until combined so the cream stays light.
Fold in fruit
- Add strawberries, blueberries, raspberries if using, and mini marshmallows and fold in carefully to avoid mashing the fruit. Stop as soon as the fruit is evenly coated to keep berries intact.
- Taste and add a touch more powdered sugar if needed. Mix briefly to blend any added sweetness through the cream.
Chill and serve
- Cover and refrigerate for at least 1 hour before serving. Visual cue: it thickens slightly and looks set, with fruit suspended throughout.
- Give a gentle stir and transfer to a serving bowl. Serve chilled for the best creamy texture and bright, fresh fruit bite.
Notes
For the smoothest cheesecake cream, make sure the cream cheese is fully softened before beating. Store covered in the refrigerator up to 3 days; it does not freeze well due to the fruit texture. For a lighter option, use light whipped topping instead of regular Cool Whip to reduce calories while keeping the no-bake cheesecake style.