Pineapple Pecan Cheesecake Salad: A No-Bake Dreamy Treat

Pineapple Pecan Cheesecake Salad is a creamy, no-bake dessert that combines pineapple, pecans, and cheesecake flavors, making it a perfect summer treat.

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Prep Time 15

Chilling Time 1

Total Time 1 15

Servings: 8 cups

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Base

8 oz Cream Cheese softened
8 oz Whipped Topping or homemade whipped cream

For the Fruity Twist

1 cup Pineapple chopped, fresh or canned, drained well
1 cup Mini Marshmallows opt for flavored types

For the Crunch

1 cup Pecans chopped; optional to toast

Equipment

mixing bowl
Hand mixer
spatula
serving bowl

Method

Step-by-Step Instructions

Beat the Cream Cheese: In a medium mixing bowl, use a hand mixer to beat 8 ounces of softened cream cheese until smooth, about 2 minutes.
Fold in the Whipped Topping: Gently fold in 8 ounces of whipped topping until fluffy, being careful not to deflate the mixture.
Add the Pineapple and Marshmallows: Incorporate 1 cup of chopped pineapple and 1 cup of mini marshmallows into the mixture and stir for about 1 minute.
Stir in the Pecans: Fold in 1 cup of chopped pecans gently for about 30 seconds.
Transfer and Chill: Transfer the mixture into a serving bowl, cover, and refrigerate for at least 1 hour.
Serve and Enjoy: After chilling, stir gently and serve cold in a decorative bowl.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 20mgSodium: 220mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

Ensure cream cheese is at room temperature for easy mixing. For the best texture, avoid overmixing and use fresh ingredients when possible.

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