Pitchfork Foodie » Course » Salad » Mixed Berry Cheesecake Salad
By: Amy on  |Updated:
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I’m so in love with this no bake creamy fruit salad recipe! Cheesecake Salad literally couldn’t be easier to make…we’re talking in less than 15 minutes you can have it whipped together!
Plus, it’s easy to customize depending on what your favorite fruits are. I love mixed berries with strawberries, raspberries, and blueberries! And, you can totally use frozen fruit!
This post was originally written in 2013 and was updated in 2021 to include new images and a few more tips. The delicious recipe stayed the same!
Why I Love This Recipe:
Okay, first of all…I love it because it’s dang good! It’s cool, creamy, and has pops of fruit mix right in! I’m a huge cheesecake fan, and this salad does not disappoint!
It’s versatile! Use whatever fruit you have on hand and customize it to your favorite flavors.
I can make it in minutes! Some people even call it “Lazy Cheesecake Salad”. Of course, you can use fresh fruit but who has time for washing and cutting fruit? Besides that when I live in the middle of nowhere I don’t always have fresh fruit hanging out in the fridge. But, I almost always have frozen berries!
This is one of my go-to fluff salads for bringing to potlucks and summer BBQs. It really is the perfect side dish for just about any grilled meat, sandwiches, or a burger. Trust me, people are going to devour it and then want the recipe!
Ingredients:
You’ll need simple ingredients. Most of them are great items to have stocked in the freezer or pantry. But, you will need yogurt. Other than that, it’s easy to keep all the ingredients on hand.
Because I live so far from the store I’m really big on giving you some suggestions for substituting, just in case!
- Instant Pudding – Make sure it’s instant and not cook and serve. The cheesecake flavor is my favorite, but you can also use white chocolate chip, French vanilla, or plain old vanilla.
- Fruit – I almost always use frozen fruit for this recipe. If you want to use fresh that’s totally fine! See my tips below for suggestions on making this substition.
- Yogurt – Vanilla Greek yogurt is best in this recipe because it’s thicker than regular yogurt. But, if that’s what you have on hand, go ahead and use it! You can also use strawberry, raspberry, or mixed berry yogurt if you’d like. It will make the salad a pretty pink color.
- Whipped Cream – I’m not a huge fan of frozen whipped topping because it isn’t even made from cream. But, it does hold up better than freshly whipped cream in salads like this. I still use freshly whipped cream most of the time. Be sure to beat it until it’s quite stiff. Taste test to check sweetness and add sugar as needed.
Instructions:
STEP 1: Using a whisk, or an electric mixer, mix together dry pudding mix, yogurt, and vanilla. It might be a little bit lumpy, but they’ll work themselves out!
STEP 2: Fold in whipped cream.
STEP 3: Add frozen berries. Before adding the berries make sure they aren’t frozen in big clumps. If they are break them up with a mallet, a rolling pin, or whatever you want to use!
STEP 4: Gently fold berries into whipped cream mixture.
Tips and Tricks:
Make Ahead:
- If you’re making this salad with frozen berries you’ll want to make it ahead of time to give the berries time to thaw. That’s one of the reasons I love using frozen berries vs. fresh. There’s no last minute work with this way!
- To make with fresh fruit you can mix the pudding/whipped topping mixture ahead of time. Then mix in fresh fruit just before serving.
To use fresh berries:
- Wash, and DRY fresh berries. Slice strawberries.
- Cut strawberries in bite size pieces.
- Don’t use fresh pineapple or it will alter the texture of the cream mixture.
Variations:
- Tropical – add mandarin oranges, coconut, and canned pineapple
- Add mini marshmallows
- Strawberry banana is a great flavor combo. Just be sure to add fresh strawberries and bananas just before serving so they don’t get soggy and discolored.
- Red, White, and Blue for the Memorial Day or the 4th of July. Use raspberries or strawberries, blueberries, and bananas.
- Fresh peaches (like peaches and cream)
FAQs:
Can I freeze this salad?
I don’t recommend freezing berry salad because it will alter the texture of the salad. See my tips above about how to make it ahead of time.
How long will the salad last?
Store this salad covered in the fridge for up to 2-3 days.
Serving Suggestions:
This berry salad pairs really well with so many different things! I love bringing it to potlucks!
If you’re looking for other sides to serve it with 3 bean salad, marinated cucumbers, smashed potatoes, or baked potato chips are all great options!
It goes really well along side Hawaiian Burgers, Grilled Meatloaf, BBQ Pork Chops, Ham and Cheese Sliders, and Honey Lime Chicken!
I love it when you make my recipes and give me feedback! If you have a minute please comment below and leave a star ranking! Also, be sure to follow me on Pinterest, Instagram, and Facebook!
Recipe:
Easy Berry Cheesecake Salad Recipe
5 from 2 votes
Servings 8 People
Prep Time 15 minutes mins
Total Time 1 hour hr 15 minutes mins
A super easy mixed berry fluff salad that can be made in about 15 minutes! It's everything you love about cheesecake in salad form! This creamy salad is made with yogurt and pudding mix! It's the perfect refreshing summer salad!
Ingredients
- 32 ounces vanilla Greek yogurt
- 3.4 ounces instant cheesecake pudding mix just the dry mix
- 8 ounces whipped topping
- 1 teaspoon vanilla optional
- 4 cups mixed berries
Optional:
- 1 1/2 cups mini marshmallows
Instructions
Using a whisk or electric mixer, mix dry pudding mix, yogurt, and vanilla together. The mixture might still have a few small lumps. That's okay. They'll themselves out.
Gently fold in whipped topping.
Make sure berries aren't frozen in a big clump. If they are break them up. Then add to cheesecake mixture and gently fold. If you quickly fold the berries the salad will stay mostly white. The longer you fold and stir the berries will turn the salad a pink color and the berries will break down into smaller pieces. Either way is okay. It's totally up to you!
Refrigerate the salad for at least an hour to allow the berries to completely thaw. Then serve!
Notes
Fruit: I like using frozen fruit best because it’s quick and easy (no washing and slicing). However, you can use fresh fruit if you’d like. Be sure to wash and dry the fruit before adding it to the salad. If you’re using fresh fruit don’t add it until you’re ready to serve the salad.
Yogurt:I really like using Greek yogurt because it’s thicker than regular yogurt. If you have regular yogurt it will still be fine. You can also use strawberry, mixed berry, or raspberry yogurt.
Whipped Cream:I’m a huge fan of freshly whipped cream, but if you’re going to use it in salads you’ll need to beat it until it’s pretty stiff before adding to the salad. Whipped topping is quick and easy and holds up in salads like this.
Nutrition
Calories: 242kcal | Carbohydrates: 42g | Protein: 10g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 222mg | Potassium: 173mg | Fiber: 2g | Sugar: 36g | Vitamin A: 57IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg
Reader Interactions
Comments
Jackie says
How long does this stay good for? Made on Monday and am planning to eat through out the week as a snack.
Reply
Amy Engberson says
It might separate a little bit as it sits. You might want to stir it back together. It will still be good for up to 3-4 days in the fridge.
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Jackie says
What is considered a serving size?
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Amy Engberson says
I haven’t ever actually measured to see how many cups of salad this recipe makes. I’m guessing each serving is a little more than 1/2 a cup. Hopefully, that helps!
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Kathy Biedenbach says
Can you freeze dressing after it is made without fruit of course?
Reply
Amy Engberson says
Hi Kathy! I wouldn’t recommend freezing the dressing. It’s really quick and easy though so hopefully that helps! And you can make it ahead of time.
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Mom of 3 boys says
Might make this as a dessert for Christmas…..into a graham or cookie crumb crust? You think it’d fit into a 9×13 pan?
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Amy Engberson says
Great idea! I think it would fint perfectly in a 9 x 13 pan! Let me know how it goes!
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Terri Anderson says
Do you make the pudding or just add the powder ??
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Amy Engberson says
I add the pudding powder. The whole mixture will be lumpy at first but it will smooth out as it sets! This is one of my very favorite salads EVER!
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Ingrid says
Thanks so much for this! I’m excited to use it this weekend at a picnic I was invited to. I’m also the one who plans and organizes hikes and get togethers on weekends. Was looking for a nice summer snack to give everyone after a day of hiking or swimming. This seems perfect and I love using fresh fruit and Greek yogurt (fa*ge). Thanks a million!
Reply
Amy Engberson says
It sounds like you have weekends packed full of fun, Ingrid! This salad will be perfect to take along!
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Lori Ann says
Hi Amy….I’m a facebook follower and have been giggling at your pics lately:). Imagine my surprise when I came across your recipe today on pinterest! Making it for a potluck party tomorrow. Looks super yummy. Hoping to impress the in-laws
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Amy Engberson says
Lori Ann, my kids make me giggle too! I’m so glad they brought a smile to someone else’s day too! Almost Cheesecake Salad is one of my favorite salads because it tastes amazing, it is so quick to put together and every on always loves it! I bet your in-laws are super impressed!
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vicki says
How many does this serve?
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Amy Engberson says
I’m so bad at guessing these things! I would say about 6-8 small servings. It’s really easy to make it bigger if you need to serve a crowd!
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Pia says
Hi
Found this on pinterest and it sounds wonderful, but I live in Australia and we don’t have cool whip here that I have found so is there any substitutions for that as I really want to try this out. I have my instant vanilla pudding and my vanilla yoghurt all ready to go. Thanks for any help.
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Amy Engberson says
My brother lived in Australia for two years and loved it there. That’s too bad you don’t have whipped topping in Australia. I bet you could whip your own cream until it was stiff and use that instead. It might not stay stable as long, but it’s worth a try. The salad doesn’t last that long before it’s gone anyway!! Good luck!
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Pia says
Hi, I finally tried it and made it tonight just using normal cream which I whipped till stiff. And it tastes good – so thank you for this, I will be definitely making this again. I was even saying to my husband that we would try and put into a glass with some layers of cookie crumbs and make it like a trifle/eton mess type thing. Thanks again.
Amy Engberson says
Glad you tried it and glad it worked. Turning it into a trifle sounds yummy! Thanks for the suggestion!
Elaine Duckett says
Hey Jack, I can’t even imagine your Mom wanting to the hit of the party, she is such a bashful person.
I have taken this salad to lots of events too, and one guy even told me there must be a place reserved for me in heaven because the salad tasted so good. So thanks for sharing the recipe with me, I give you all of the credit for doing that. Love you. Mom
Reply
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