Hawaiian Cheesecake Salad Recipe
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.
- 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
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
- 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.
- 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.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture using a spatula to maintain the airy texture.
- Prepare Fruit: Rinse all fruits thoroughly and dry them. Slice strawberries, kiwi, and pineapple into bite-sized pieces for easy eating.
- Combine Fruit with Mixture: Gently fold the prepared fruits into the cheesecake mixture, ensuring all fruit pieces are evenly coated without breaking them apart.
- 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.
- 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
Find it online: https://kochenmitviktoria.com/hawaiian-cheesecake-salad-recipe/
