Step 1: Soften the Cream Cheese
Start by letting your cream cheese soften to room temperature. This step is key to making sure the base is smooth and lump-free.

Cold cream cheese won’t blend properly and can make your salad gritty. Once it’s soft, you’re ready to mix.

Step 2: Make the Creamy Base
In a large mixing bowl, combine the softened cream cheese and sugar.

Using a hand mixer, beat until the mixture is creamy, smooth, and slightly fluffy. Scrape down the sides of the bowl to make sure everything is well combined.

Step 3: Fold in the Cool Whip
Add the thawed Cool Whip to the cream cheese mixture. Gently fold it in using a rubber spatula.

This step creates that light, fluffy texture that makes the salad feel more like cheesecake mousse. Take your time so you don’t deflate the mix.

Step 4: Add the Berries
Add the sliced strawberries, blueberries, and raspberries to the bowl.

Fold them in gently so they’re coated evenly but not crushed. Try to preserve the shape of the berries for the best presentation and bite.

Step 5: Chill and Serve
You can serve the salad right away, but it’s even better after chilling in the fridge for 30–60 minutes.

Chilling helps the flavors meld and gives the salad a thicker, cheesecake-like texture. It also makes it more refreshing on a hot day.

Scoop into bowls or cups and serve with a spoon—or let people help themselves straight from the serving bowl.