Millionaire Cheesecake Salad
A fluffy, no-bake dessert salad combining the flavors of cheesecake with fresh fruits including pineapple, strawberries, and blueberries, making it the perfect potluck dish.
Ingredients
Cheesecake Base
- 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
Fruits and Additions
- 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
Instructions
Preparation
- 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 to let flavors meld and firm 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.
Notes
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. Not recommended for freezing.