Why You’ll Love This Recipe

This creamy and fruity cheesecake salad is a must-make for spring and summer gatherings! The luscious cheesecake filling paired with fresh berries makes this dish a crowd-pleaser at BBQs, baby showers, and brunches alike. It’s easy to make ahead and totally customizable with your favorite fruits.

Ingredients

Cheesecake Layer

• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 8 oz whipped topping (like Cool Whip)

Pudding Layer

• 3.4 oz instant vanilla pudding mix
• 1 1/2 cups cold milk
• 1 tsp vanilla extract

Fruit Layer

• 1 cup strawberries, hulled and sliced
• 1 cup blueberries
• 1 cup blackberries

Instructions

1. In a large mixing bowl, beat cream cheese and butter until smooth and creamy.
2. Add powdered sugar and mix until well combined. Fold in the whipped topping. Refrigerate.
3. In a separate bowl, whisk together pudding mix, milk, and vanilla extract until thickened. Let it chill for 5–10 minutes.
4. Fold the pudding mixture into the cream cheese mixture until smooth.
5. Gently fold in strawberries, blueberries, and blackberries.
6. Cover and refrigerate for at least 1 hour before serving.
7. Garnish with extra berries or a drizzle of honey, if desired. Serve chilled.

Pro Tips

• For best results, use fresh, firm fruit. Avoid overripe berries which can get mushy.
• Want to make it ahead? Keep the fruit and cheesecake mixture separate until ready to serve.
• Add-ins like sliced bananas, kiwi, or mini marshmallows can be a fun twist!

Storage

Store any leftovers covered in the refrigerator for up to 2 days. After that, the fruit may begin to release too much juice and affect the texture of the salad.