In a medium bowl, whisk together the pudding mix, whipped topping, cream cheese, and milk until smooth.
Add the marshmallows to the cheesecake dressing and stir to evenly mix.
Gently mix the berries (one type at a time), into the cheesecake mixture. Ripe strawberries and raspberries can break apart easily. Mix slowly and gently.
Cover and place in the fridge to chill for an hour. Cheesecake salad can be made 48 hours in advance. Store in fridge till ready to serve.