Berry Cheesecake Fluff

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This easy no-bake dessert combines fresh berries and a no-bake cheesecake filling into a dessert salad. Berry Cheesecake Salad is a triple berry cheesecake fluff. Fresh strawberries, blueberries, and blackberries combine with a no-bake cheesecake mixture for an easy, delicious, and lazy cheesecake salad.

Berry Cheesecake Salad is the perfect summer dessert recipe. Filled with fresh fruit, cool, and creamy on a hot day.

Berry Cheesecake Fluff Salad

Berry Cheesecake fluff can be served at a summer bbq or get-together or after a long hot summer day. Serve it on its own or with other delicious summer desserts. You can even add it into a waffle cone for berry cheesecake fluff cones and make it easier to eat!

Berry cheesecake salad uses just 8 ingredients and is ready in minutes! Make it in the morning and store it in the fridge for ultimate goodness.

Berry Cheesecake Fluff Ingredients

• 8 Ounces Cream Cheese, room temperature
• 8 Ounces Whipped Cream, thawed
• ⅓ Cup White Granulated Sugar
• 1 ½ Cups Sliced Strawberries
• 1 ½ Cups Blueberries
• 1 ½ Cups Raspberries
• 1 ½ Cups Blackberries
• 1 Teaspoon White Vanilla Extract
• 2 cups of angel food cake or pound cake, diced up (optional)

Berry Cheesecake Fluff Directions

In a large mixing bowl, cream together the cream cheese, sugar, and vanilla.

Add the whipped cream and mix it into the cream cheese mixture well.

Add the berries and gently fold them into the mixture until they’re evenly distributed.

You can serve this salad immediately or chill it for about an hour before serving. Enjoy!

Tips for making Berry Cheesecake Fluff

• This salad is best served the same day it’s made. I wouldn’t only leave it stored in the fridge, with an airtight seal, for up to 2 days. It gathers moisture really easily and the fruit tends to go bad quickly because of it.
• I mixed the cream cheese and sugar by hand, but it may be easier to use a hand mixer for this step, especially if you struggle to grip things. It can definitely be quite the job beating down that cream cheese, even at room temperature.
• Some of the berries will want to give a bit when you’re folding them into the mixture. That’s ok, that will distribute some of the berry flavors, although you don’t want all of them to smash, as that will make for an ugly salad.
• Be sure to use fruit that’s very fresh and not frozen. If it’s close to going bad, be sure to serve the salad that day.
• If you like a sweeter salad, add a half cup of sugar instead of a third.
• Any vanilla will work, I just like using the clear so it keeps the salad whiter.
• You cannot store cheesecake fluff in the freezer.