Summer Berry Cheesecake Fluff (Easy No‑Bake Dessert)

 

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.

Peddled as a cheaper alternative to whipped cream, and more convenient, Cool Whip is a frozen product primarily made of water, hydrogenated vegetable oils, sweeteners, and a small amount of dairy, along with stabilizers and flavorings. These are not things I really want to be eating. For me, I would prefer the real thing, and so that is what I used.

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.

1. 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.)
2. 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.)
3. Gently fold in the chopped berries, blue berries, and marshmallows. (Folding gently helps to prevent the fruit from breaking down too much.)
4. Cover and chill for at least 2 hours before serving. (This is important and will give you a nicer texture and tastier finish.)
5. 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

• Wash berries only right before using 

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.

 

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Yield: 4 servings

Author: Marie Rayner

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

1. 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.
2. Fold in the whipped cream, mixing everything together until well combined.
3. Gently fold in the chopped berries, blue berries, and marshmallows.
4. Cover and chill for at least 2 hours before serving.
5. Enjoy as is or with a dollop of whipped cream or more fresh berries on top.

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