Rinse the fresh fruit under cold water, slice as needed, and place it on paper towel-lined plates so excess moisture is absorbed and doesn’t thin the cheesecake mixture; reserve ½ cup strawberries, ¼ cup blueberries, and ¼ cup blackberries in a small bowl for garnish, then set aside.

In a medium mixing bowl, add the very cold heavy cream and beat with a handheld mixer on medium-low speed for 2 minutes, then add the vanilla extract and powdered sugar and continue beating on high for another 2 minutes or until stiff peaks form and the whipped cream holds its shape; set aside.

In a large mixing bowl, use a handheld mixer on medium speed to beat the room-temperature cream cheese and granulated sugar for 2 minutes or until smooth and fluffy, then add the mixed berry Greek yogurt and continue mixing for 30 seconds to 1 minute until smooth.

Add the prepared whipped cream to the cream cheese mixture and gently fold it in using a wooden spoon or spatula until no streaks remain.

Add the prepared fresh berries to the cheesecake mixture, reserving the bowl of berries for garnish, and gently fold them in, taking care not to crush the fruit.

Transfer the berry cheesecake salad to a large serving bowl, top with the reserved berries, and refrigerate for 2 hours before serving.