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Pineapple Pecan Cheesecake Salad

  • Author: Chef Sophia
  • Total Time: 1 hour 15 minutes
  • Yield: 8–10 servings 1x
  • Diet: Vegetarian

Description

This Pineapple Pecan Cheesecake Salad is a creamy, fluffy, old-fashioned no-bake dessert salad filled with sweet pineapple, soft mini marshmallows, crunchy pecans, and a smooth cheesecake-style filling. It is the kind of simple, crowd-pleasing recipe that feels perfect for potlucks, holidays, summer BBQs, church suppers, or family gatherings. Sweet, creamy, chilled, and full of texture, this pineapple cheesecake salad comes together quickly and tastes even better after it has had time to chill.

Ingredients

Scale
  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package instant cheesecake pudding mix, 3.4 ounces
  • 1 cup cold milk
  • 1 can pineapple chunks, 20 ounces, well drained
  • 1 can crushed pineapple, 20 ounces, very well drained
  • 1 tub whipped topping, 8 ounces, thawed
  • 1 cup mini marshmallows
  • 3/4 cup chopped pecans
  • 1/2 cup sweetened shredded coconut, optional
  • Maraschino cherries, for topping, optional

Instructions

  • In a large mixing bowl, beat the softened cream cheese until smooth, creamy, and free of lumps.
  • Add the powdered sugar and vanilla extract. Mix until the cream cheese mixture is light, fluffy, and fully combined.
  • In a separate bowl, whisk together the instant cheesecake pudding mix and cold milk until the mixture thickens.
  • Add the pudding mixture to the cream cheese mixture and beat until smooth and creamy.
  • Gently fold in the thawed whipped topping until the filling becomes light and fluffy.
  • Add the well-drained pineapple chunks, very well-drained crushed pineapple, mini marshmallows, chopped pecans, and shredded coconut if using.
  • Fold everything together gently until all the ingredients are evenly coated in the creamy cheesecake filling.
  • Cover the bowl and refrigerate for at least 1 hour, or until the salad is chilled and thickened.
  • Before serving, top with extra chopped pecans and maraschino cherries if desired.
  • Serve chilled and enjoy as a sweet no-bake dessert salad for potlucks, holidays, BBQs, family gatherings, or summer parties.

Notes

  • Drain the pineapple very well. This is the most important step in the recipe. Too much pineapple juice can make the salad watery and prevent the creamy filling from thickening properly. Press the crushed pineapple gently with a spoon in a strainer to remove as much liquid as possible.
  • Use softened cream cheese. Softened cream cheese blends smoothly with the powdered sugar and pudding mixture. If the cream cheese is too cold, the filling may turn out lumpy instead of creamy and fluffy.
  • Chill before serving. The salad needs at least 1 hour in the refrigerator so the flavors can blend and the texture can firm up. For an even thicker and creamier dessert salad, chill it for 2 to 3 hours before serving.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert, Dessert Salad
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 285 kcal
  • Sugar: 29g
  • Sodium: 220mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 25mg

Keywords: pineapple pecan cheesecake salad, pineapple dessert salad, no bake pineapple salad, cheesecake fruit salad, pineapple marshmallow salad, potluck dessert salad, creamy pineapple salad, summer dessert salad

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Find it online: https://www.chefsophia.com/pineapple-pecan-cheesecake-salad/