Pineapple Pecan Cheesecake Salad: No-Bake Creamy Bliss

This Pineapple Pecan Cheesecake Salad is a delightful no-bake dessert salad, combining sweet pineapple, creamy cheesecake flavors, and crunchy pecans.

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Prep Time 15

Chilling Time 1

Total Time 1 15

Servings: 8 servings

Course: Desserts

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Creamy Base

8 ounces Cream Cheese Use full-fat for the best results.
8 ounces Cool Whip or whipped cream Homemade brings a fresh taste.
1/2 cup Sugar Adjust to preference or swap for alternative.

For the Fruit and Crunch

1 cup Pineapple (crushed or tidbits) Fresh or drained canned works well.
1 cup Mini Marshmallows Cut larger marshmallows to size if necessary.
1 cup Pecans (chopped) Walnuts can be substituted.

Equipment

mixing bowl
Hand Mixer or Stand Mixer
Spatula
Serving dish

Method

Step-by-Step Instructions

Beat the cream cheese until smooth and creamy, about 2-3 minutes.
Fold in the Cool Whip or whipped cream until just combined.
Mix in the crushed pineapple and chopped pecans.
Gently fold in mini marshmallows.
Chill the salad in the refrigerator for at least one hour.
Serve and garnish with additional chopped pecans.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 28gProtein: 3gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 100mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 150IUVitamin C: 10mgCalcium: 30mgIron: 0.5mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. It can also be frozen for up to 1 month.

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