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This Cheesecake Apple Salad is so simple and delicious! It’s a dessert salad made with cream cheese and fluffy marshmallows mixed with apples and nuts for the perfect potluck dish.

sliced apple and nuts and marshmallows mixed together in a bowl.

Apple Cheesecake Salad Fluff

Ever had an apple cheesecake salad fluff? This decadent dessert is a mouthful in more ways than one! Not only does cheesecake apple fluff salad sound delicious, but the combination of flavors will tantalize your taste buds.

You are going to love this fruit salad recipe for the Summer. It’s almost too easy to put together: just toss simple ingredients in a bowl and mix!  It’s is full of marshmallows, soft cream cheese and some nuts to give it some crunch. 

Why you’ll love this recipe

  • Fluff salads are so easy to put together
  • Customizable to your liking!
  • Completely NO BAKE!
  • Feeds a crowd so it’s the perfect potluck side dish!
ingredients in apple salad

Ingredients Needed

  • Cream cheese: room temperature. I used one whole block of Challenge Cream Cheese. heavy cream cool whip whipped cream
  • Sugar: we’ll mix the granulated sugar and whipped topping to make the cheesecake portion
  • Whipped topping: I wouldn’t recommend swapping anything for this since whipped cream is not as stable as cool whip.  
  • Apples: I diced 5 apples. Use any you like; I used a combination Fuji and Granny Smith.
  • Nuts: chop any of your favorite nuts for some crunch. I used chopped walnuts but pecans would also be delicious
  • Marshmallows: you can’t forget the mini marshmallows. This is what adds the “fluff” to this apple cheesecake salad recipe. 

The no-bake cheesecake portion of this cheesecake apple salad recipe is made with my favorite cream cheeseChallenge Cream Cheese. I’ve been working with Challenge Dairy for years now and it’s a natural fit for me; I grew up on Challenge Butter. It’s the only brand of butter I use, and the cream cheese is my favorite. It’s smooth and silky and almost spreadable straight out of the refrigerator.

How to make cheesecake salad

  1. Beat softened cream cheese in a large bowl until smooth.
  2. Mix in sugar. 
  3. Stir in whipped topping until the cheesecake mixture is smooth and lump-free. It should be fluffy and soft to the stir. 
  4. Add diced apples, nuts, and marshmallows to the cheesecake pudding mix. Stir to coat the mixture evenly. 
  5. Serve immediately! Or store in the refrigerator in an airtight container for up to 24 hours.
sliced apple and nuts and marshmallows separated in a bowl.


  • Make strawberry cheesecake salad by swapping the apples for fresh strawberries.
  • Make this a berry cheesecake fluff instead and add fresh blueberries and other favorite berries in place of the apples.
sliced apple and nuts and marshmallows mixed together in a bowl.

Expert tips

  • Instead of adding nuts, you can add mini chocolate chips
  • Don’t use any frozen fruit since they will make the salad soggy when it melts.
  • This is best eaten within 24 hours.


How long does cheesecake salad last?

24 hours in the fridge.

Can you freeze apple salad?

I do not recommend freezing apple salads.

sliced apple and nuts and marshmallows mixed together in a bowl.

Cheesecake Apple Salad Fluff Recipe

4.30 from 47 votes
Cheesecake Apple Salad – this easy no bake dessert salad recipe combines apple salad and cheesecake fluff! Apples are mixed with marshmallows, nuts, and a no-bake cheesecake for the perfect party side dish.
Prep Time 20 minutes
Total Time 20 minutes
Yield 10 servings
Serving Size 1 serving


  • 8 ounces (226g) Challenge Cream Cheese room temperature
  • ½ cup (100g) granulated sugar
  • 8 ounces whipped topping
  • 5 apples diced (use any you like; I used a combination Fuji and Granny Smith)
  • ½ cup chopped nuts walnuts or pecans
  • 1 cup mini marshmallows
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  • Place cream cheese in a large bowl. Beat with a hand mixer until smooth, then mix in sugar. Mix or stir in whipped topping until the mixture is smooth and lump-free.
  • Add the apples, nuts, and marshmallows. Stir to coat.
  • Serve immediately, or store in the refrigerator in an airtight container for up to 24 hours.

Recipe Video

Recipe Nutrition

Serving: 1serving | Calories: 269kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 25mg | Sodium: 94mg | Potassium: 177mg | Fiber: 3g | Sugar: 29g | Vitamin A: 371IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

4.30 from 47 votes (42 ratings without comment)

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Recipe Rating


  1. This recipe is very similar to one I’ve made for 50+ years, using marshmallows and pineapple tidbits but blending pineapple custard with the whipped topping. I’m interested in adding the cream cheese and pecans but will eliminate the sugar…unnecessary with the marshmallows.

  2. The salad was too heavy and too sweet. Next time I will cut out the sugar and add less marshmallows. I was thinking that a pudding would lighten it up.

  3. This dish is incredible. I, personally, love it to pieces! However, my family members are not fans. They think it tastes, and I quote, “Too sweet, and a little too crunchy”. But now, I’ve replaced the nuts with mini chocolate chips, and my family loves it! Thank you for the recipe 🙏🏻

  4. My youngest daughter wanted an apple salad and I found this recipe. We have made it several times. It is simple and delicious!