In a large mixing bowl, ensure your cream cheese is at room temperature, then beat it with a hand mixer on medium speed for about 2-3 minutes until smooth and creamy.

Carefully incorporate the plain Greek yogurt into the creamy mixture, blending on low speed for about 1-2 minutes until fully combined.

Gradually add the powdered sugar, one cup at a time, mixing continuously on low speed for 1-2 minutes ensuring each addition is well blended.

Stir in the vanilla extract, mixing for another 30 seconds until evenly distributed.

Gently fold in the whipped cream by hand using a spatula in two parts to maintain the lightness.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

While chilling, wash and chop your fresh fruits into bite-sized pieces.

Once the cheesecake mixture has chilled, gently fold the prepared fruits into the base and serve in bowls, garnishing with extra fruit.