The Ultimate Berry Marshmallow Cheesecake Fruit Salad (mSCD & Refined Sugar-Free)

The Ultimate Berry Marshmallow Cheesecake Fruit Salad (mSCD & Refined Sugar-Free)

Memorial Day has always felt like the unofficial beginning of summer, and this month’s free recipe is inspired by exactly that feeling. The kind of weekend marked by backyard cookouts, paper plates stacked high beside the grill, cold drinks sweating in the heat, and tables filled with dishes everyone looks forward to year after year. 

There’s something about those familiar summer gatherings that tends to stay with us long after the weekend ends. Maybe it’s sliced watermelon after swimming all afternoon, bowls of fruit salad sitting beside burgers and barbecue, or desserts quietly disappearing spoonful by spoonful while everyone lingers outside just a little longer.

This Berry Marshmallow Cheesecake Salad brings a little of that nostalgic summer feeling to the table. Fresh strawberries and blueberries are folded into a creamy cheesecake-style filling with homemade honey marshmallow fluff for a dessert that feels both classic and fresh at the same time.

Easy to make, beautiful for gatherings, and perfect for Memorial Day weekend, this may just become one of those recipes people request every summer.

Did I mention this is my FREE recipe of the month?!

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• Why You’ll Love It

  • A lighter take on classic marshmallow fruit salad with a creamy cheesecake flavor and texture
  • Made with fresh summer berries and refined sugar-free ingredients
  • Perfect for Memorial Day cookouts, barbecues, and warm-weather gatherings
  • Homemade honey marshmallow fluff gives it that nostalgic “fluff salad” texture
  • No baking required and easy to make ahead in stages
  • Beautiful, colorful, and easy to bring to parties or potlucks

   

• Notes

  • This salad is best enjoyed immediately after mixing. The homemade marshmallow fluff will begin to lose its airy texture within about an hour, and the mixture can become watery over time.
  • If bringing this to a gathering, mix the berries with the cheesecake mixture first and keep the marshmallow fluff separate until just before serving. Fold everything together once you arrive for the best texture.
  • After about 24 hours, the berries will naturally release more liquid and the salad will lose much of its fluffy consistency, so only make what you’re planning to have.
  • For fully SCD, simply replace the Greek yogurt cream cheese with SCD yogurt that has been properly dripped.
  • If you prefer a sweeter fruit salad, you can adjust the honey slightly to taste depending on the sweetness of your berries.

   

• Thank you

  Thank you so much for being here and spending a little part of your holiday weekend in my kitchen. Whether you’re making this for a backyard barbecue, a family gathering, or simply because you want something sweet and summery in the fridge, I hope this recipe brings a little extra joy to your table.

  Wishing you all a safe, restful, and meaningful Memorial Day weekend filled with good food, sunshine, and time with the people you love.

  And if you make this recipe, I’d absolutely love to see it, be sure to tag me using #chefwithIBD so I can share your creations!

The Ultimate Berry Marshmallow Cheesecake Fruit Salad (mSCD & Refined Sugar-Free)

Serves 6
Prep: 10 min
Mixing: 15 min
Total: 25 min

Ingredients:

For Cream Cheese: 

1 cup Greek yogurt cream cheese, (1 ½ cups Greek yogurt dripped for 24 hours) 

3 Tbsp. honey 

For the Marshmallow: 

¼ cup + 2 Tbsp honey

1 Tbsp water

1 egg white

1 tsp vanilla extract

For the Salad: 

2 pints strawberries sliced 

1 pint blueberries

Method of Prep:

1. 24 hours before making this salad drip 2 cups of Greek yogurt or SCD yogurt. Do this by adding yogurt to cheese cloth and covering. Place in a sieve with a bowl underneath and refrigerate for 24 hours. Discard liquid after time has elapsed, set aside the ‘cream cheese’. 
2. We will make our marshmallow next. In a small saucepan add honey and water. Bring to a boil, stirring occasionally until soft ball stage is reached using a candy thermometer (240°F).
3. While the honey mixture is boiling, place egg whites in your stand mixer bowl and beat on medium high speed with the whisk attachment until soft peaks form, 4-5 minutes.
4. Once honey has reached 240°F, carefully pour a slow small steady drizzle into your stand mixer bowl with the whipped egg whites on low speed until all the honey is combined.
5. Turn the mixer to high, and whip for 8-10 minutes or until stiff peaks form.
6. Fold in vanilla, and set aside.
7. In a large metal bowl add cream cheese and 3 Tbsp. of honey using an electric mixer (or you can clean out your stand mixer and use it) beat your cream cheese and honey on medium speed until fluffy, about 1 minute.
8. Add marshmallow in and fold just until incorporated.
9. Next, fold in your fruit. Serve immediately and enjoy!  

Nutrition Facts: 
Calories- 215
Carbs- 37.8 g
Fat- 3.0 g
Protein- 7.2 g

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