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–+ servings

Cheesecake Apple Salad

A no-bake dessert salad that combines creamy cheesecake and tart apples, perfect for potlucks and summer picnics.
Prep Time 20 minutes
Total Time 1 hour
Serving Size 10 servings

Ingredients

For the salad

  • 8 oz cream cheese, softened to room temperature Full fat for best texture; low-fat will be thinner.
  • 1 cup powdered sugar Adjust to taste.
  • 1 tsp vanilla extract
  • 8 oz whipped topping or 1 cup heavy cream whipped to soft peaks Use whipped topping for ease, or freshly whipped cream for better flavor.
  • 3 medium apples, cored and diced Mix sweet and tart, e.g., Fuji + Granny Smith.
  • 1 cup mini marshmallows Optional — classic in many versions.
  • 1/2 cup chopped pecans or walnuts, toasted Toasted for more flavor.
  • 1/2 cup caramel sauce or butterscotch chips For swirling or drizzling.
  • 1 pinch cinnamon Optional.
  • 1-2 tsp lemon juice To toss apples and prevent browning.

Instructions

Preparation

  • Toss diced apples with 1–2 tsp lemon juice to keep them bright. Set aside.
  • In a bowl, beat softened cream cheese with powdered sugar and vanilla until smooth and lump-free.
  • Gently fold whipped topping (or whipped cream) into the cream cheese mixture using a rubber spatula.
  • Fold in the diced apples, marshmallows, and half the nuts. Add a pinch of cinnamon if using.
  • Transfer to a serving bowl, cover, and chill for at least 30 minutes.
  • Right before serving, sprinkle remaining nuts and drizzle caramel over the top if desired.

Notes

To make it lighter, swap whipped topping for lightly sweetened Greek yogurt or whipped cream. For a gluten-free option, use crushed gluten-free graham crackers or toasted oats.