Name: Millionaire Cheesecake Salad
Prep time: 20 min
Total time: 60 min
Ingredients: 8 oz cream cheese, softened (Full fat for best texture); 1 cup powdered sugar (For sweetness); 1 cup whipped topping (Thawed if frozen; cool whip or similar); 1 can (8 oz) crushed pineapple, drained well; 2 cups mini marshmallows; 2 cups strawberries, diced; 2 cups blueberries; 1 cup chopped apples (Tossed with a little lemon juice if not serving right away.); 1/2 cup shredded coconut (Optional; toasted for extra flavor)

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I first made this Millionaire Cheesecake Salad for a summer potluck and watched people come back for thirds. It’s a no-bake, fruit-forward dessert salad that tastes like a fluffy cheesecake mixed with fruit — bright from pineapple and berries, pillowy from marshmallows, and creamy from sweetened cream cheese. It’s the kind of dish you bring when you want something impressive without fuss. If you like other cheesecake-style fruit mixes, you may also enjoy this cheesecake fruit salad for more inspiration.

Why you’ll love this dish

This salad checks a lot of boxes: it’s quick to assemble, forgiving to customize, and kid-approved. No baking or special equipment required — just a mixer and a big bowl. It’s perfect for potlucks, holiday dessert tables, summer barbecues, or anytime you want a light-but-indulgent treat that feeds a crowd. The combination of cream cheese and whipped topping mimics cheesecake texture without the crust and oven time.

“The balance of tangy pineapple and sweet berries with that creamy cheesecake base made this the runaway hit of our family picnic.” — a real potluck review

The cooking process explained

Before you dive in, here’s what to expect: soften and beat cream cheese with powdered sugar to make the cheesecake base. Fold in whipped topping for lightness. Fold the prepared fruit, marshmallows, and optional coconut into the base. Chill to let the flavors meld and the texture settle. No cooking — just mixing, chilling, and serving.

What you’ll need

Ingredients

8 oz cream cheese, softened (full fat for best texture)
1 cup powdered sugar
1 cup whipped topping (thawed if frozen; cool whip or similar)
1 can (8 oz) crushed pineapple, drained well
2 cups mini marshmallows
2 cups strawberries, diced
2 cups blueberries
1 cup chopped apples (tossed with a little lemon juice if you’re not serving right away)
1/2 cup shredded coconut (optional; toasted for extra flavor)

Notes and substitutions:

For a lighter version, use Neufchâtel cheese or reduced-fat cream cheese and a sugar substitute suitable for baking in place of powdered sugar.
Swap peaches or mandarin oranges for pineapple if in season.
If you want less sweetness, cut powdered sugar to 3/4 cup and add 1–2 teaspoons lemon juice to brighten the base.
For more cheesecake depth, stir in 1 teaspoon vanilla extract.

You can also compare variations and texture ideas in this related post about fruit salads with cheesecake flavors.

How to prepare it

Beat the softened cream cheese and powdered sugar in a large mixing bowl until very smooth and lump-free. Use a hand mixer on medium speed for best results.
Fold in the whipped topping gently until the mixture is light and evenly combined. Stop when uniform to keep the base airy.
Add the drained crushed pineapple, mini marshmallows, diced strawberries, blueberries, chopped apples, and shredded coconut (if using).
Gently stir until every piece of fruit and marshmallow is coated in the cheesecake filling. Avoid overworking to keep marshmallows intact.
Cover the bowl with plastic wrap and refrigerate for at least 1 hour. Chilling lets flavors meld and firms up the filling slightly.
Serve chilled in a large bowl or spoon into individual cups. Garnish with extra berries or a sprinkle of toasted coconut if desired.

Best ways to enjoy it

Serve this as a chilled dessert at warm-weather gatherings or bring it to family events where you want something easy but crowd-pleasing. Presentation ideas:

In a large glass bowl with a decorative spoon for potlucks.
Spoon into small parfait glasses and top each with a whole strawberry for individual portions.
Serve alongside simple sugar cookies or graham cracker sticks for scooping — they mimic the cheesecake crust experience.
Pair with light sparkling wine or iced tea to balance the sweetness.

For a playful plated option, try layering the salad with crushed graham crackers for texture — a riff similar to the recipes in this strawberry banana cheesecake salad post.

Storage and reheating tips

Refrigeration: Store leftovers in an airtight container for up to 3–4 days. The marshmallows will soften over time and fruit juices may release; stirring before serving helps even the texture.
Freezing: Not recommended. Freezing changes the whipped topping and cream cheese texture, leading to a watery, grainy result once thawed.
Food safety: Because this contains dairy and fresh fruit, keep it refrigerated and discard if left at room temperature for more than 2 hours (1 hour if the ambient temperature is above 90°F/32°C).

Pro chef tips

Soften cream cheese to room temperature to prevent lumps; microwave in 5–7 second bursts if you’re short on time.
Drain pineapple thoroughly—excess juice will make the salad runny.
Fold, don’t beat, once the whipped topping is added. Over-mixing deflates the air and makes the mixture dense.
If prepping ahead, hold off on adding apples and marshmallows until a few hours before serving to keep texture bright and pillowy.
Toast shredded coconut in a dry skillet over medium heat for 2–3 minutes until golden for a nutty crunch.

Creative twists

Tropical Millionaire: Add diced mango and switch blueberries for papaya; use macadamia nuts instead of coconut.
Mini-crust cups: Spoon into mini tart shells and chill for handheld bites — add a small graham cracker base to each for a crust feel.
Light & dairy-free: Use full-fat coconut cream whipped and a dairy-free cream cheese alternative; omit marshmallows that contain gelatin or choose vegan marshmallows.
Nutty crunch: Fold in 1/2 cup chopped pecans or almonds for texture contrast.
Chocolate hint: Stir in 1/4 cup mini chocolate chips for a more indulgent dessert (add just before serving).

Your questions answered

Q: How long does this take to make?
A: Active prep is about 15–20 minutes. Plan for at least 1 hour of chilling before serving.

Q: Can I make this a day ahead?
A: Yes. Make it a day ahead but add apples and marshmallows within a few hours of serving if you prefer them firmer.

Q: Will this get watery from the fruit?
A: If pineapple isn’t well drained or if fruit sits too long, juices can release. Drain pineapple thoroughly and use ripe but firm berries. Stir before serving to redistribute any liquid.

Q: Can I replace the powdered sugar?
A: You can use a sugar substitute powdered for baking, but powdered sugar helps stabilize the cream cheese. Reducing the amount is safer than full replacement for texture.

Q: Is this safe for kids and potlucks?
A: Yes — but keep it refrigerated until serving and follow the 2-hour rule for food safety at gatherings.

Conclusion

If you want to compare similar takes or see a classic version of this salad, check out the original inspiration at Millionaire Cheesecake Salad – The Slow Roasted Italian and another home-style variation at Millionaire Cheesecake Salad – Home. Made. Interest. These pages show how flexible the concept is and may spark new mix-and-match ideas for your next potluck.