Berry Cheesecake Salad (Print Version)
# Ingredients:
→ Base Layer
01 -
1 cup whipped topping (like Cool Whip)
02 -
1 teaspoon vanilla extract
03 -
8 ounces cream cheese, at room temperature
04 -
1/2 cup powdered sugar
05 -
1 cup vanilla Greek yogurt
→ Fruits and Extras
06 -
1 cup mini marshmallows (optional)
07 -
1 cup blueberries
08 -
1 cup blackberries
09 -
1 cup raspberries
10 -
1 cup strawberries, cleaned and sliced
# Instructions:
01 -
Use a big bowl to mix the softened cream cheese until smooth and creamy. Toss in the Greek yogurt, powdered sugar, and vanilla extract, then stir until it's all nicely blended.
02 -
Carefully fold in the whipped topping. Take your time so the mixture stays light and airy.
03 -
Rinse all the berries and dry them gently. Chop the strawberries into smaller, easy-to-eat pieces.
04 -
Add the strawberries, blackberries, blueberries, raspberries, and optional marshmallows to the bowl. Gently stir everything so the berries are coated evenly in the creamy mixture.
05 -
Let it sit in the fridge for at least 30 minutes to cool. Serve it chilled and dig into this creamy fruit combo!
# Notes:
01 -
Plan Ahead: You can get the cheesecake part ready in advance, but mix in the fruit just before serving so they stay fresh.
02 -
Storing: Keep any extras in a container with a lid in the fridge for up to two days.
03 -
Extra Crunch: Sprinkle some crushed granola or graham crackers on top before serving for added texture.