Beat the cream cheese with a hand held mixer until smooth and creamy. Then add in the powdered sugar and mix until well combined.
Then gently stir in the whipped topping by hand.
Then gently fold in the fruit and marshmallows. Be careful not to smash the fruit and do not over mix.
Cover and refrigerate until ready to serve.
Serve cold and enjoy!
Notes
*Refrigerate the leftovers covered for up to 3 days. *This cheesecake salad can be made in advance. However, I recommend waiting to stir the fruit and marshmallows in until you are ready to serve.