Hawaiian Cheesecake Salad Recipe

Introduction

Hawaiian Cheesecake Salad is a refreshing and creamy fruit salad that combines tropical flavors with a rich cheesecake-inspired dressing. It’s perfect for potlucks, picnics, or a light dessert that feels indulgent yet fresh.

Ingredients

• 8 oz cream cheese, softened
• 8 oz whipped topping, thawed
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 2 cups fresh strawberries, halved
• 1 cup pineapple chunks
• 2 kiwi, peeled and sliced
• 1 cup raspberries
• 1/2 cup shredded sweetened coconut, toasted
• Optional: banana slices, blueberries, mango chunks

Instructions

1. Step 1: Beat the softened cream cheese in a mixing bowl until light and fluffy.
2. Step 2: Add powdered sugar and vanilla extract; mix until smooth.
3. Step 3: Fold in the thawed whipped topping gently using a spatula.
4. Step 4: Rinse and dry all fruits thoroughly.
5. Step 5: Slice strawberries, kiwi, and pineapple into bite-sized pieces.
6. Step 6: Gently fold the fruit into the cheesecake mixture until evenly coated.
7. Step 7: Cover and refrigerate for at least 1 hour before serving.
8. Step 8: Sprinkle toasted coconut flakes on top before serving.

Tips & Variations

• Use fresh, ripe fruit for the best flavor and texture. Avoid overly watery fruit to keep the salad from becoming soggy.
• Try adding tropical fruits like mango or banana slices for extra sweetness and variety.
• Toast the coconut flakes yourself for richer flavor and crunch.
• For a lighter version, substitute half the cream cheese with Greek yogurt.

Storage

Store the salad covered in the refrigerator for up to 2 days. It’s best enjoyed fresh as the fruit may release juices over time. If needed, stir gently before serving. Avoid freezing, as the texture will be affected.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this salad ahead of time?

Yes, you can prepare the salad a few hours ahead and refrigerate it, but it’s best served within 24 hours to maintain freshness and texture.

Can I use canned pineapple instead of fresh?

Yes, drained canned pineapple chunks work well in this salad, but fresh pineapple adds a brighter, more vibrant flavor.

Hawaiian Cheesecake Salad Recipe

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★★★★★

4.6 from 101 reviews

This Hawaiian Cheesecake Salad is a delightful and refreshing no-bake dessert featuring a creamy cheesecake mixture folded with a vibrant medley of fresh tropical fruits. Topped with toasted sweetened coconut, it combines the richness of cream cheese with the natural sweetness of strawberries, pineapple, kiwi, and raspberries, making it a perfect treat for warm days or any festive occasion.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Hawaiian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cheesecake Mixture

• 8 oz cream cheese, softened
• 8 oz whipped topping, thawed
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Fruit

• 2 cups fresh strawberries, halved
• 1 cup pineapple chunks
• 2 kiwi, peeled and sliced
• 1 cup raspberries
• Optional: banana slices, blueberries, mango chunks

Toppings

• 1/2 cup shredded sweetened coconut, toasted

Instructions

1. Prepare Cream Cheese Mixture: Beat the softened cream cheese in a mixing bowl until it becomes light and fluffy, creating a smooth base for the salad.
2. Add Sweeteners and Flavor: Incorporate the powdered sugar and vanilla extract into the cream cheese and mix until the mixture is smooth and well combined.
3. Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture using a spatula to maintain the airy texture.
4. Prepare Fruit: Rinse all fruits thoroughly and dry them. Slice strawberries, kiwi, and pineapple into bite-sized pieces for easy eating.
5. Combine Fruit with Mixture: Gently fold the prepared fruits into the cheesecake mixture, ensuring all fruit pieces are evenly coated without breaking them apart.
6. Chill the Salad: Cover the bowl and refrigerate the salad for at least 1 hour to allow flavors to meld and the mixture to firm up slightly.
7. Add Topping and Serve: Just before serving, sprinkle the toasted sweetened coconut flakes over the top for added texture and a tropical touch.

Notes

• You can customize the fruit selection by adding banana slices, blueberries, or mango chunks based on availability and preference.
• To toast the shredded coconut, spread it in a dry skillet over medium heat, stirring frequently until golden brown.
• This salad is best served chilled and consumed within 24 hours for optimum freshness.
• For a lighter version, you can substitute the cream cheese with light cream cheese and use low-fat whipped topping.

Keywords: Hawaiian cheesecake salad, no bake dessert, tropical fruit salad, cream cheese fruit salad, easy summer dessert, toasted coconut salad