Beat the instant cheesecake pudding mix with 2 cups of heavy cream in a large mixing bowl using a handheld mixer. Whip on medium speed for about 2–3 minutes until stiff peaks form and the pudding becomes thick and creamy.

In a separate bowl, beat the softened cream cheese on medium-high speed for roughly 4 minutes until light and fluffy. Gradually add in powdered sugar, Greek yogurt, vanilla extract, and lemon juice. Blend until smooth and creamy.

Gently fold the prepared pudding mixture into the cream cheese mixture with a rubber spatula until thoroughly combined.

In a large serving bowl, combine quartered strawberries, sliced bananas, chopped pineapple, blueberries, and blackberries. Toss gently to mix.

Carefully fold the creamy cheesecake filling into the fruit mixture, using gentle motions to coat the fruit.

Serve immediately for the best texture and freshness, garnishing with additional berries or crushed graham crackers if desired.