If you’re looking for an easy summer dessert that’s light, creamy, and bursting with fresh berry flavour, this Summer Berry Cheesecake Fluff is just the thing. It’s a no‑bake treat that comes together in minutes — soft, whipped cheesecake filling folded with juicy seasonal berries for a cloud‑like bowl of sweetness.
Perfect for picnics, potlucks, or those warm evenings when you want something delicious without turning on the oven, this simple fluff is refreshing, family‑friendly, and endlessly adaptable. Whether you spoon it into bowls, layer it into parfaits, or serve it alongside shortbread, it’s the kind of effortless dessert that makes summer feel extra special.
This recipe I am sharing today was adapted by one I found on a page called All Things Mama. It was originally called a salad, but to me, this recipe flew in the face of salad. This is not a salad. It's a dessert, a rich, fluffy dessert. A chilled dessert. Perfect for these warmer days we are experiencing at the moment.
Yes, summer has finally arrived and with it nice sunny days and warm, hot temperatures. Nobody wants to be baking cakes and things in this kind of weather, much less to be eating hearty comfort types of meals. We are all craving light, summery meals and desserts and this one is perfect for right now as we are right in the middle of our strawberry harvest and the blueberries will soon be ripening. I made this with imported blueberries as our local ones are not ready yet.
Mine did not come out looking as creamy as the original maker's did. But that's okay it tasted lovely. I chose not to use Cool Whip and I also chose to cut the recipe in half. I used whipping cream, whipped stiff for mine. Perhaps that accounted for the difference but I just cannot bring myself to eat such things as Cool Whip.
Sweet, tangy, fresh and light. Eileen and I both really enjoyed this dessert. Yes, the marshmallows did make it a bit sweeter, but they were a nice addition that we both liked very much. You could leave them out if you wanted to and simply add more fruit.
All in all this was a winner. Quick to make, easy to make and really delicious.
INGREDIENTS NEEDED
TO MAKE
SUMMER BERRY CHEESECAKE FLUFF
Simple ingredients put together deliciously and easily.
- 4 ounces (115g) full fat cream cheese
- 1/4 cup (50g) granulated sugar
- 1/2 tsp vanilla extract
- 2 TBS whole milk
- 1/2 cup (120ml) whipping cream, whipped until stiff
- 1/2 cup (95g) fresh blueberries
- 1/2 cup (95g) chopped fresh strawberries
- 1/2 cup (25g) mini marshmallows
NOTES ON INGREDIENTS
- I use full fat cream cheese as the lower fat one does not whip up as nicely and will not give the right texture for this easy dessert.
- I used Kirkland organic granulated sugar. In the U.K. use caster sugar.
- I use pure Vanilla extract that I make myself.
- I use whole milk for a richer finish. I also only keep whole milk in the house.
- Use full fat whipping cream. In the U.K. use double or heavy cream.
- Use the freshest berries. You can use blueberries and strawberries as I have done or any variety of resh berries that you have. Raspberries, blackberries, etc. Do not use frozen berries!
- I use only white mini marshmallows. If you have difficulty finding them, you can snip larger marshmallows into smaller pieces. I don't recommend using colored marshmallows.
HOW TO MAKE
SUMMER BERRY CHEESECAKE FLUFF
This is really a simple dessert to make. The hardest part is waiting for it to chill. Oh, sure, you could eat it before the chill time is up, but it is much tastier for having set for the two hours.
- Using an electric hand whisk beat the cream cheese until light, fluffy and smooth. Beat in the milk, vanilla and sugar until light and fluffy. (I don't recommend doing this by hand. An electric whisk will give you a much nicer texture.)
- Fold in the whipped cream, mixing everything together until well combined. (Whip the cream ahead of time so that it is ready to fold in. Also using the electric whisk to whip the cream up first means you won't have to wash it in between.)
- Gently fold in the chopped berries, blue berries, and marshmallows. (Folding gently helps to prevent the fruit from breaking down too much.)
- Cover and chill for at least 2 hours before serving. (This is important and will give you a nicer texture and tastier finish.)
- Enjoy as is or with a dollop of whipped cream or more fresh berries on top. (We enjoyed some extra berries on top of ours.)
SMART, SIMPLE HINTS & TIPS
FOR USING FRESH SUMMER BERRIES
They absorb water easily, which makes them mushy and shortens their shelf life. A quick rinse just before cooking or serving keeps them bright and firm.
• Dry them gently
After washing, spread berries on a clean tea towel and pat them dry. Excess moisture can make cakes sink or fillings watery.
• Add a touch of lemon
A squeeze of lemon juice or a bit of zest brightens berry flavour and balances sweetness — especially helpful with strawberries and blueberries.
• Toss berries with a little sugar and cornstarch for baking
This prevents soggy bottoms in pies, crisps, and cobblers.
A good rule: 1–2 tsp cornstarch per cup of berries.
• Freeze berries at their peak
Lay them in a single layer on a tray, freeze, then bag. Perfect for smoothies, sauces, and winter baking — and they keep their shape beautifully.
• Use soft or overripe berries for sauces
Simmer gently with a spoonful of sugar and a splash of water. Drizzle over waffles, yogurt, pancakes, or cakes.
• Mix berries for deeper flavour
Combining sweet (strawberries), tart (raspberries), and juicy (blueberries/blackberries) creates a more complex, jammy bake.
• Add berries to batters at the very end
Fold gently to avoid streaking and breaking them. For muffins, add a spoonful of plain batter to each cup first to prevent sinking.
• Sprinkle berries with flour before adding to cakes
This helps them stay suspended in the batter instead of dropping to the bottom.
• Save the juice!
If berries macerate and release juice, don’t toss it — drizzle it over the finished dessert or whisk it into icing.
• Pair berries with herbs
Mint, basil, and thyme all add a lovely fresh note. A tiny pinch goes a long way.
• Add a handful to breakfast bakes
Oatmeal bars, small-batch muffins, baked oats, and yogurt bowls all become instantly summery with a few berries stirred in.
FREQUENTLY ASKED QUESTIONS
CAN THIS RECIPE BE DOUBLED?
Absolutely, simply multiply all of the ingredients by two.
HOW FAR AHEAD CAN YOU MAKE THIS DESSERT?
Because of the fresh fruit I do not recommend making it anymore than 24 hours ahead of time.
HOW LONG WILL THIS DESSERT KEEP?
This dessert will not keep well beyond about 2 days. This is due to the nature of the fresh fruit used. It will begin to break down at about 2 days.
CAN I USE ANY OTHER KIND OF FRUIT?
Absolutely, you can use chopped pears, peaches, pineapple, blackberries, or any combination of fresh fruits. Just make sure all are cut bite sized and patted dry before adding.
CAN I USE LOW FAT CREAM CHEESE?
I don't recommend it as it will not whip up as nicely as the full fat cream cheese will.
CAN I USE 2% OR LOW FAT MILK?
Yes, but I recommend using full fat for a richer flavor and texture.
ARE THERE ANY OTHER THINGS YOU CAN ADD?
Crumbled cookies. Broken meringues. All work well. It is especially nice with custard creams or vanilla Oreos. Even shortbread biscuits are lovely.
A FEW OTHER BERRY
DESSERTS FOR YOU TO ENJOY
There is nothing like fresh berries in the summer when they are at their best and locally grown. Here are a few other desserts we like to enjoy them in!
STRAWBERRY PRETZEL SALAD - This small‑batch Strawberry Pretzel Salad layers a crunchy, buttery pretzel crust with a fluffy cream cheese and real whipped cream filling, all topped with fresh strawberries suspended in a jewel‑bright strawberry jelly. It’s cool, creamy, salty‑sweet, and wonderfully refreshing — the kind of retro refrigerator dessert that feels just right for summer gatherings or any day you want something easy, make‑ahead, and delicious.
MIXED BERRY PUDDING - This Mixed Berry Pudding is a true British-style comfort bake—plump blueberries, raspberries, and blackberries bubble into a jammy layer beneath a soft, buttery yogurt sponge. As it bakes, the almonds toast, the fruit turns syrupy, and the whole kitchen fills with the scent of warm berries. Served with cool, thick yogurt or a splash of pouring cream, it’s the kind of simple, homey dessert that feels perfect for chilly evenings and fireside spoons. A rustic, heartwarming pudding that’s as easy as it is delicious.
Pin this delicious recipe to your Dessert or Berry Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 servings
Summer Berry Cheesecake Fluff
Prep time: 20 MinInactive time: 2 HourTotal time: 2 H & 20 M
Light, fluffy and refreshing. A summer dessert favorite!
Ingredients
- 4 ounces (115g) full fat cream cheese
- 1/4 cup (50g) granulated sugar
- 1/2 tsp vanilla extract
- 2 TBS whole milk
- 1/2 cup (120ml) whipping cream, whipped until stiff
- 1/2 cup (95g) fresh blueberries
- 1/2 cup (95g) chopped fresh strawberries
- 1/2 cup (25g) mini marshmallows
Instructions
- Using an electric hand whisk beat the cream cheese until light, fluffy and smooth. Beat in the milk, vanilla and sugar until light and fluffy.
- Fold in the whipped cream, mixing everything together until well combined.
- Gently fold in the chopped berries, blue berries, and marshmallows.
- Cover and chill for at least 2 hours before serving.
- Enjoy as is or with a dollop of whipped cream or more fresh berries on top.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
If you’re looking for the kind of easy, comforting supper that makes everyone at the table smile, these Garlic Butter Grilled Cheese Dogs are about to become a new favourite. They take everything we love about a classic grilled cheese and a good old-fashioned hot dog and bring them together in the most irresistible way — buttery, golden, cheesy, and just a little bit indulgent.
This is one of those fun, simple recipes that feels like a treat without asking much of you in the kitchen. A quick homemade garlic butter, a handful of melty cheese, and a few hot dogs are all you need to create something that tastes like summer fairs, childhood cookouts, and cozy weekend lunches rolled into one.
Whether you’re feeding kids, sharing a casual meal with friends, or just craving something nostalgic and delicious, these grilled cheese dogs hit the spot every single time. They’re easy, they’re satisfying, and they’re the kind of recipe you’ll want to tuck away for those nights when comfort food is calling your name.
Every Friday night when I was growing up my mother would cook us hotdogs for supper. Mom made the best hotdogs. She would slit the wieners almost all the way through and opening them up like a book. These would be placed cut side down on an electric grill that she had and they would be carefully toasted until golden brown on both sides.
She used the soft-sided, top-cut buns and those would be buttered and toasted on both sides as well. The two together . . . those crisp buttery buns and those golden crusty franks . . . were heaven on earth. I think that extra addition of love that she added made them even tastier.
I saw this recipe on All Recipes and decided to give them a go. I did cut the amounts in half and I made them my own way. But for the most part I did as they did and I had no problems to speak of. I do recommend you use a quality large frankfurter and not the regular sized ones for the best results, especially if you score them as per the recipe suggestion. I used regular sized ones first and they shrunk to half the size.
I have never been one for enjoying tomato ketchup on my hotdogs, just mustard, sometimes relish . . . and chopped raw onion. There was just enough cheese and garlic butter in these. I didn't brush any garlic butter on the franks themselves. I felt they held enough fat without adding more.
I think you could add some crispy salad onions (French's or Durkee's) for an additional layer of flavor, but all told these were pretty tasty as they were. A nice once-in-a-blue-moon treat as my daughter would say. We enjoyed with some cheeky potato chips on the side.
INGREDIENTS NEEDED
TO MAKE
GARLIC BUTTER GRILLED CHEESE DOGS
Simple. Simple. Simple.
- 1/4 cup (60g) garlic butter, softened (see notes)
- 4 hot dogs
- 4 hot dog buns
- 1 cup (115g) grated cheddar cheese
NOTES ON INGREDIENTS
- I made my own garlic butter. I tell you how in the recipe notes. You can use a readymade garlic butter if you wish, but be aware that they use margarine and vegetable oils to make them.
- I used all beef juicy jumbo frankfurters. I actually used regular hot dogs first and I am not sure what they are doing these days when they make frankfurters, but they shriveled up into nothing. I discarded them and moved to the juicy jumbos. A good quality frank is a must. When it comes to frankfurters/wieners, you get what you pay for.
- Use a good sturdy bun, but a fresh one. You do not want them to tear apart while you are heating them up, grilling them, or eating them.
- I used strong cheddar cheese and I grated my own. I used a mix of white and orange, just what I had left in my cheese drawer.
HOW TO MAKE
GARLIC BUTTER GRILLED CHEESE DOGS
These are not all that difficult to make.
- Score your hotdogs and cook on a grill, according to your desired preference. (We like ours well done, with crispy skins. You may like yours done to a lesser degree. The original recipe recommended cooking them in an oven, but I felt that a grill gave me more control in that I could flip them, etc.)
- While the dogs are cooking, open out your hot dog buns and spread each with a portion of the garlic butter on the cut sides. (Be careful not to tear them through the whole way. You want both sides to stay attached to each other.)
- Place into a large skillet and toast butter side down over medium heat until golden brown. Remove from the skillet. Turn off the heat from the burner. (The pan will retain enough of the heat to melt the cheese without it scorching or burning.)
- Working with one bun at a time, place 1/4 of the cheese into the hot skillet. Place one bun, toasted side down on top of the cheese. Leave until the cheese melts. (Don't let the cheese brown.)
- Using a spatula, carefully remove and then repeat with the remaining buns and cheese. (It helps to use a non-stick pan.)
- Insert the grilled hot dogs into the buns and serve immediately with your favorite condiments. (We enjoyed a honey mustard sauce and chopped red onions.)
HINTS AND TIPS FOR SUCCESS
Score the hot dogs for more flavor
Scoring helps them brown more evenly and gives the garlic butter a place to cling, boosting that savory flavor.
Use softened, not melted, garlic butter
Softened butter brushes on smoothly and clings to the buns and dogs without soaking in too fast. Melted butter tends to run off and pool.
Toast the buns slowly for maximum golden color
The recipe calls for skillet-toasting the buns until golden brown . Medium heat gives you control — too hot and they scorch before crisping.
Choose a cheese that melts beautifully
The skillet cheese technique is the star of this recipe. A melty cheese like mozzarella, Monterey Jack, or a cheddar works best.
Let the cheese fully melt before lifting the bun
Waiting until the cheese is fully melted and releasing naturally makes a big difference.
Don’t rush the “cheese blanket” step
When you lay the bun face-down on the cheese, leave it undisturbed until the cheese melts and adheres properly . Movement = sticking.
Bake the buns instead if you prefer less mess.
Cheese is at its best when warm and stretchy
Try different cheeses for fun variations
Sharp cheddar, Italian blends, smoked provolone — each gives a different personality.
FREQUENTLY ASKED QUESTIONS
WHAT KIND OF HOT DOG BUNS ARE BEST?
You can use any type of hotdog buns that are available and that you enjoy. Make sure that your buns are fresh and large enough to hold the frankfurters you have chosen.
WHAT KIND OF HOT DOGS/FRANKFURTERS ARE BEST?
We prefer all-beef frankfurters. I used large ones this time, called Juicy Jumbos. I would also recommend Kirkland all-beef frankfurters. Use a good quality frankfurter.
WHAT KIND OF CHEESE DO YOU RECOMMEND?
I do like to grate my own cheese and I recommend a strong/sharp cheddar to give you the most flavor.
CAN THESE BE MADE AHEAD OF TIME?
I do not recommend making these ahead of time.
CAN THIS RECIPE BE DOUBLED?
Absolutely. You can make as many of these as you wish by doubling or tripling the ingredients needed if you are feeding a crowd.
DO YOU NEED TO COOK THE FRANKFURTERS ON A GRILL?
No, you can pan fry them, or cook them in the oven. It's up to you.
WHAT TOPPINGS DO YOU SUGGEST?
I drizzled mine with honey mustard sauce and added some chopped red onions. You can use any hot dog toppings which you enjoy. Ketchup, mustard, relish, etc.
A FEW OTHER HOT DOG RECIPES TO ENJOY
If you are a fan of hot dogs, or frankfurters, you might also enjoy the following options.
CROISSANT HOT DOGS - The gold standard of hot dog extravagance. Toasted all butter croissants, filled with cheese and frankfurters. The croissants are split, filled with the cheese and toasted in the air fryer until the cheese melts. Top with the grilled hot dogs and your favorite condiments. Delicious. A rare treat.
BAKED CHILI CHEESE DOGS - This fabulously tasty and hearty recipe goes together in a flash and uses only a few simple ingredients. This family friendly recipe goes down a real treat and is perfect for those days when life gets really busy but you still want to feed your family a delicious meal! They are a real convenience meal, using store cupboard ingredients.
Pin this delicious recipe to your Salad or Pasta Recipe boards and remember to FOLLOW ME on Pinterest, Facebook, or Instagram!
That way you can be assured that you are always up to date with fresh content as soon as I post it. You can also sign up to receive a weekly newsletter from Grow. Thank you!
Yield: 4 Hotdogs
Garlic Butter Grilled Cheese Dogs
Prep time: 5 MinCook time: 10 MinTotal time: 15 Min
Garlic buns filled with plenty of cheese and a nice all beef dog. Its simple really.
Ingredients
- 1/4 cup (60g) garlic butter, softened (see notes)
- 4 hot dogs
- 4 hot dog buns
- 1 cup (115g) grated cheddar cheese
Instructions
- Score your hotdogs and cook on a grill, according to your desired preference.
- While the dogs are cooking, open out your hot dog buns and spread each with a portion of the garlic butter on the cut sides.
- Place into a large skillet and toast butter side down over medium heat until golden brown. Remove from the skillet. Turn off the heat from the burner.
- Working with one bun at a time, place 1/4 of the cheese into the hot skillet. Place one bun, toasted side down on top of the cheese. Leave until the cheese melts.
- Using a spatula, carefully remove and then repeat with the remaining buns and cheese.
- Insert the grilled hot dogs into the buns and serve immediately with your favorite condiments.
Notes
To make your own garlic butter, whip the butter together with 1 tsp of garlic powder (not salt) and 1 tsp of parsley flakes.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
Subscribe to:
Posts (Atom)
Social Icons