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Pineapple Pecan Cheesecake Salad

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

Description

This Pineapple Pecan Cheesecake Salad is creamy, fruity, fluffy, crunchy, and completely no-bake. It has that sweet old-fashioned potluck dessert flavor everyone loves, with juicy pineapple, smooth cheesecake filling, whipped topping, mini marshmallows, and crunchy pecans all folded together in one easy bowl. It is perfect for holidays, family gatherings, church suppers, summer cookouts, potlucks, or any time you need a simple chilled dessert that looks pretty and tastes delicious.

Ingredients

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

Instructions

  1. Make the cheesecake base:
    In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add sweetness:
    Mix in the powdered sugar and vanilla extract until the mixture is light, smooth, and fluffy.
  3. Prepare the pudding:
    In a separate bowl, whisk the cheesecake pudding mix with cold milk for about 2 minutes, or until thickened.
  4. Combine the creamy layers:
    Add the pudding mixture to the cream cheese mixture and beat until smooth and well combined.
  5. Add pineapple:
    Fold in the well-drained pineapple chunks and very well-drained crushed pineapple.
  6. Make it fluffy:
    Gently fold in the thawed whipped topping until the mixture is light, creamy, and fluffy.
  7. Add the mix-ins:
    Stir in the mini marshmallows, chopped pecans, and shredded coconut if using.
  8. Chill:
    Cover and refrigerate for at least 1 hour before serving so the salad thickens and the flavors blend.
  9. Serve:
    Spoon into a serving bowl and top with extra pecans, pineapple pieces, coconut, or maraschino cherries.

Notes

  1. This recipe is completely no-bake, making it perfect for warm days, busy holidays, or last-minute dessert prep.
  2. Drain the pineapple very well. Too much juice can make the cheesecake salad loose, watery, or too soft.
  3. Softened cream cheese is important because it blends smoothly with the powdered sugar and pudding mixture.
  4. Chill the salad for at least 1 hour before serving. This helps the texture become thicker, creamier, and easier to scoop.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert, Dessert Salad, Potluck Dessert
  • Method: No-Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 335
  • Sugar: 32 g
  • Sodium: 190 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 25 mg

Keywords: pineapple pecan cheesecake salad, pineapple cheesecake salad, no bake pineapple dessert, potluck dessert salad, creamy pineapple salad, cheesecake fluff salad

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