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Millionaire Cheesecake Salad

A creamy, no-bake dessert salad that combines a rich cheesecake-like filling with fresh fruit, mini marshmallows, and crunchy nuts, perfect for summer gatherings.
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Prep Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert, Salad
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cream Cheese Base
  • 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
Filling Ingredients
  • 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)

Method
 

Preparation
  1. Soften the cream cheese until very pliable. Beat it with the powdered sugar and vanilla until completely smooth.
  2. In a chilled bowl, whip the heavy cream to stiff peaks.
  3. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
  4. Add the mixed fruit, mini marshmallows, and chopped nuts to the cream mixture. Fold just until evenly distributed.
  5. Fold in the whipped topping until blended and smooth.
Chill
  1. 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.

Notes

For a lighter version, swap heavy cream for whipped topping and use reduced-fat cream cheese. 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. Store leftovers in an airtight container in the refrigerator for 3–4 days, consume within 48 hours for best texture.