Holiday
Cheesecake Salad
A festive dessert from Savor the Holidays — 6 servings.
Recipe by Cyman Huang
Cooked, styled and photographed in his kitchen.
Cheesecake Salad is part of Cyman Huang’s Savor the Holidays collection, written for generous seasonal tables and memorable gatherings.
Watch it come together
Ingredients
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
- 1 cup mini marshmallows
- 1 cup graham cracker crumbs
- 2 cups diced fruit (such as strawberries, blueberries, pineapple or favorite fruit)
Method
- 1
In a mixing bowl, beat the cream cheese until smooth and creamy.
- 2
Add the powdered sugar and vanilla extract to the cream cheese and mix until well combined.
- 3
In a separate bowl, whip the heavy cream until stiff peaks form.
- 4
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- 5
Add the diced fruit and mini marshmallows to the cream cheese mixture and gently stir to combine.
- 6
Sprinkle the graham cracker crumbs on top of the salad, reserving a small amount for garnish.
- 7
Chill the Cheesecake Salad in the refrigerator for at least 2 hours before serving.
- 8
Serve chilled, garnished with additional graham cracker crumbs if desired.
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