In a large mixing bowl, add the softened cream cheese.

Beat it using a hand mixer (or stand mixer with paddle attachment) on medium speed until it’s smooth and creamy—no lumps!

Add in the powdered sugar and vanilla extract.

Continue beating until fully incorporated and the mixture is fluffy and slightly glossy.

Pro Tip: Make sure the cream cheese is at room temperature before mixing—it blends much easier and results in a smoother texture.

Gently add the thawed whipped topping to the cream cheese mixture.

Use a rubber spatula to fold it in slowly.

Keep folding until everything is fully combined and the mixture is light and airy.

Pro Tip: Don’t stir too hard! Folding gently keeps the mixture fluffy and prevents it from deflating.

Rinse and gently pat the strawberries and blueberries dry with a paper towel (excess moisture will thin the salad).

Slice the strawberries into bite-sized pieces.

Add the sliced strawberries, blueberries, and mini marshmallows to the cheesecake mixture.

Carefully fold everything together until the fruit and marshmallows are evenly distributed.

Pro Tip: If you're prepping ahead, wait to fold in the fruit until closer to serving time to keep it extra fresh.

Cover the bowl with plastic wrap or transfer to an airtight container.

Chill in the refrigerator for at least 1 hour to let the flavors come together and the texture set.

Before serving, give it one gentle stir and scoop into a serving bowl or individual cups.

Pro Tip: This salad tastes best cold! A short chill really brings out that cheesecake flavor.