Berry Cheesecake Fluff

Berry Cheesecake Fluff

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Discover the Delight of Berry Cheesecake Fluff, a Delectable Dessert Salad Teeming with Luscious Cheesecake Essence and Fresh Fruit Medley.

Why This Recipe Charms Your Palate

Simple Sensation: Crafting this delightful treat entails just a few effortless steps—whip, blend, and serve! It’s simplicity at its finest.

Sweet Symmetry: Balanced to perfection, the marriage of cream cheese and whipped cream harmonizes with powdered sugar, rendering a taste reminiscent of cheesecake filling, sans the overwhelming sweetness of buttercream frosting.

Make-Ahead Magic: A culinary lifesaver for busy schedules, prepare this dish in advance, refrigerate, and unveil whenever the occasion arises!

Ingredients You’ll Need

Cream cheese Powdered sugar Vanilla extract Cool Whip, thawed Mini marshmallows Fresh blueberries Fresh strawberries, diced Fresh raspberries

How to Make

Step 1: With your trusty electric hand mixer, whisk together powdered sugar, cream cheese, and vanilla extract in a capacious mixing bowl until achieving a smooth, creamy consistency.

Step 2: Gently fold the luscious Cool Whip into the velvety cream cheese concoction. (Feel free to swap in any whipped topping or whipped cream of your preference.)

Step 3: Introduce the mini marshmallows and an array of vibrant berries into the cheesecake symphony.

Step 4: Carefully combine the ingredients until they intermingle seamlessly. Given its optimal taste when chilled, refrigerate for a minimum of 30 minutes.

Step 5: Elevate your creation with an artful garnish of berries, and relish the fruits of your labor!

Secrets to tips

Ensure your cream cheese achieves a soft, yielding texture before commencing, as hardened cream cheese may result in undesirable lumps.

Exercise caution when folding in the delicate raspberries, as their tender nature makes them prone to breakage with overly vigorous stirring.

Chill before serving to enhance flavor fusion and facilitate smoother serving.

Substitutions and Inspirations

Opt for low-fat Cool Whip or whipped heavy cream as substitutes for regular Cool Whip.

Feel adventurous and incorporate your favorite fruits such as bananas, blackberries, or peaches. Fresh fruit reigns supreme, as frozen counterparts may impart excessive moisture to your salad.

Experiment with diverse toppings—sprinkle crushed graham crackers or chopped nuts for an added textural dimension.

Storage info

Store your cheesecake fluff covered in the refrigerator (or an airtight container) for up to three days. For advanced preparation, anticipate overnight refrigeration.

Frequently Asked Questions

Can Cool Whip be used instead of whipping cream?

Cool Whip cannot serve as a replacement for heavy whipping cream in this cheesecake fluff recipe, as it lacks the capacity to whip into the desired consistency akin to whipping cream.

Is freezing cheesecake fluff advisable?

Freezing this berry cheesecake fluff is ill-advised, as its texture undergoes unfavorable alterations upon thawing. Instead, treat yourself to a freshly prepared batch for optimal enjoyment.

Berry Cheesecake Fluff

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Course: Desserts
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Indulge in the Irresistible Symphony of Fresh Fruit and Cheesecake Filling with This Effortless No-Bake Berry Cheesecake Fluff.


  • 16 ounces cream cheese (2 blocks, softened)
    ⅔ cup powdered sugar
    1 ½ teaspoons vanilla extract
    12 ounces Cool Whip
    thawed 3 cups mini marshmallows
     18 ounces fresh blueberries
     16 ounces fresh strawberries
     diced 6 ounces fresh raspberries


  • Employ your electric hand mixer to blend cream cheese, powdered sugar, and vanilla extract in a capacious bowl until achieving a velvety consistency.
  • Gently fold Cool Whip (or whipped cream) into the cream cheese amalgamation.
  • Integrate mini marshmallows and a medley of berries into the mixture.
  • Combine ingredients until well incorporated, then refrigerate for a minimum of 30 minutes.
  • Embellish your creation with additional berries and savor the sumptuousness!

Nutrition Facts

  • Calories: 190kcal
  • Carbohydrates: 25g
  • Protein: 3g
  • Fat: 10g

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