Prepare your fresh fruit by rinsing it under cold water, slicing it, and then transferring the prepared fruit to paper towel-lined plates. This allows any excess moisture to be absorbed by the paper towels and not thin out the cheesecake mixture when the fruit gets mixed in. Reserve in a small bowl ½ cup strawberries, ¼ cup blueberries, and ¼ cup blackberries. These will be used to garnish the top of the berry cheesecake salad. Set aside.

In a medium mixing bowl, add the very cold heavy cream and beat on medium-low, with a handheld mixer, for 2 minutes. Add the vanilla extract and powdered sugar and continue to beat on high for an additional 2 minutes or until your whipped cream has stiff peaks and holds its shape. Set aside.

In a large mixing bowl, beat together the room-temperature cream cheese and granulated sugar with a handheld mixer on medium speed for 2 minutes or until smooth and fluffy. Add the mixed berry Greek yogurt and beat for an additional 30 seconds to 1 minute. You want a nice smooth cream cheese mixture.

Add the reserved homemade whipped cream to the cream cheese mixture. Using a wooden spoon or spatula, very gently fold together the whipped cream into the cream cheese until there are no streaks of whipped cream remaining.

Add all the prepared fresh berries to the cheesecake mixture, except for the small bowl of reserved berries for garnish, and very gently fold the berries into the cheesecake mixture. Be sure not to smash the berries as you are mixing them into the cheesecake mixture.

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