Name: Millionaire Cheesecake Salad
Prep time: 30 min
Total time: 60 min
Ingredients: 8 oz cream cheese, softened (Full fat for best texture; low-fat will be thinner.); 1 cup powdered sugar (Sift if lumpy.); 1 tsp vanilla extract; 1 cup heavy whipping cream, cold; 4 cups mixed fruit (strawberries, blueberries, pineapple) (Cut to bite-size.); 1 cup mini marshmallows; 1/2 cup chopped nuts (pecans or walnuts) (Toasted for extra flavor.); 1 cup whipped topping (Cool Whip or similar)

I first made this creamy, crunchy, fruity dish for a summer potluck and watched it disappear faster than the barbecue. Millionaire Cheesecake Salad isn’t a cheesecake in the traditional sense — it’s a no-bake, spoonable dessert salad that tastes like a cross between a light cheesecake filling and fruit ambrosia. It’s ideal when you want something that looks festive, feeds a crowd, and comes together in under 30 minutes.

Why you’ll love this dish

This salad checks a lot of boxes: silky cream cheese base, airy whipped cream, bright fresh fruit, pillowy marshmallows, and crunchy nuts. It’s quick to assemble, scales easily for a crowd, and travel-friendly for picnics or potlucks. Kids love the sweetness and textures, and adults appreciate the cheesecake-like richness without any baking.

“Creamy, light, and dangerously easy — every holiday table needs this. It tastes like cheesecake but is so much simpler.” — a potluck favorite

When to make it

Summer barbecues, family reunions, and holiday gatherings.
Easy make-ahead dessert for brunches or baby showers.
When you need a sweet that’s both nostalgic and impressive.

How this recipe comes together

Step-by-step overview

Soften and sweeten the cream cheese to create the cheesecake-flavored base.
Whip heavy cream to soft/stiff peaks and fold it into the cream cheese for lightness.
Fold in chopped fresh fruit, mini marshmallows, and nuts for texture and flavor contrast.
Finish with whipped topping for volume and an easy, stable finish.
Chill so flavors meld and texture firms slightly before serving.

This quick overview helps you know what to expect: no baking, mostly folding, and a short chill before serving.

What you’ll need

8 oz cream cheese, softened (full fat for best texture; low‑fat will be thinner)
1 cup powdered sugar (sift if lumpy)
1 tsp vanilla extract
1 cup heavy whipping cream (cold)
4 cups mixed fruit — strawberries, blueberries, pineapple (cut to bite-size)
1 cup mini marshmallows
1/2 cup chopped nuts — pecans or walnuts (toasted for extra flavor)
1 cup whipped topping (Cool Whip or similar)

Substitution notes:

For a lighter version, swap heavy cream for whipped topping and use reduced‑fat cream cheese (expect a softer texture).
For nut-free households, replace nuts with toasted sunflower seeds or omit entirely.
Vegan option: use dairy-free cream cheese, coconut whipped topping, and vegan marshmallows.

Directions to follow

Soften the cream cheese until very pliable. Beat it with the powdered sugar and vanilla until completely smooth.
In a chilled bowl, whip the heavy cream to stiff peaks. A cold bowl and beaters help it whip faster.
Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Use a rubber spatula and fold with gentle strokes to keep it airy.
Add the mixed fruit, mini marshmallows, and chopped nuts to the cream mixture. Fold just until evenly distributed.
Fold in the whipped topping until blended and smooth. Taste and adjust: add a little lemon zest or a splash of juice if you want brightness.
Cover and chill for at least 1 hour before serving so the salad firms and the flavors meld. Up to 3–4 hours is ideal for the best texture.

Best ways to enjoy it

Serving suggestions

Serve chilled in a large glass bowl for a pretty centerpiece or spoon into individual cups for portion control.
Garnish with extra berries, a sprinkle of chopped nuts, or a few whole mint leaves for color.
Pair with hot coffee or iced tea for brunch, or serve after a savory holiday meal as a lighter dessert.
For a fun twist, scoop onto graham crackers or gingersnaps to mimic a cheesecake bite.

Storage and reheating tips

Keeping leftovers fresh

Refrigerate in an airtight container. Properly stored, it will keep 3–4 days.
Note: marshmallows absorb moisture and will soften over time. For best texture, eat within 48 hours.
Freezing is not recommended — the whipped elements and fruit separate and become watery when thawed.
If transporting, keep cold in a cooler and chill again before serving. Always keep below 40°F (4°C) to minimize bacterial growth.

Pro chef tips

Let cream cheese come to room temperature for smooth blending. Cold lumps make the base gritty.
Sift powdered sugar into the cream cheese to avoid graininess.
Use a chilled metal bowl when whipping cream; it whips faster and holds peaks better.
Fold, don’t beat, once whipped cream meets cream cheese — you want to keep the air.
Toast nuts briefly in a dry skillet to amplify flavor; cool before chopping to avoid melting the cream.
If fruit is very juicy, sprinkle with a teaspoon of cornstarch and toss to prevent the salad from becoming watery.

Creative twists

Tropical: use mango, pineapple, and shredded coconut; swap pecans for macadamia nuts.
Chocolate crunch: fold in mini chocolate chips and crushed chocolate wafer cookies.
Citrus cheesecake: add lemon or orange zest and a tablespoon of juice to brighten the base.
Lighter swap: use Greek yogurt mixed with a little cream cheese and whipped topping for tang and fewer calories.
Vegan: use plant-based cream cheese, coconut cream whipped, and vegan marshmallows; use toasted coconut instead of nuts.

Common questions

Q: How far ahead can I make this?
A: Make it up to 24 hours ahead for best texture. After a full day the marshmallows soften and fruit releases moisture, so if you need to prepare earlier, keep the marshmallows separate and fold in just before serving.

Q: Can I use frozen fruit?
A: Yes — but thaw and drain frozen fruit thoroughly and blot with paper towels to avoid excess liquid. Very soft fruit can make the salad runny.

Q: Is whipped topping the same as whipped cream?
A: No. Whipped topping (like Cool Whip) is stabilized, lower in fat, and holds shape longer. Fresh whipped cream is lighter but may deflate over time. The recipe uses both for a balance of texture and stability.

Q: Are there safety concerns with this no-bake dessert?
A: Keep it refrigerated at all times and discard any leftovers that sit out for more than 2 hours (1 hour in hot conditions). Consume within 3–4 days.

Q: Can I omit nuts for allergies?
A: Yes. Replace with toasted seeds (sunflower or pumpkin) or extra crunch from crumbled biscotti if nuts aren’t an option.

Conclusion

If you want to compare versions or get further inspiration, check the original takes on this recipe: Millionaire Cheesecake Salad – The Slow Roasted Italian and Millionaire Cheesecake Salad – Home. Made. Interest.