Hawaiian Cheesecake Salad Recipe

Introduction

Hawaiian Cheesecake Salad is a delightful treat that combines the creamy richness of cheesecake with the fresh, tropical flavors of fruit. This no-bake dessert salad is perfect for warm days or as a light finish to any meal.

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 seasonal fruits to tailor the salad to your taste and availability.
• For extra texture, add chopped macadamia nuts or chopped walnuts.
• Serve in individual cups for easy portioning at parties.
• Replace whipped topping with Greek yogurt for a tangier, healthier version.

Storage

Store the salad covered in the refrigerator for up to 2 days. Stir gently before serving to redistribute any liquid that may have collected. This salad is best enjoyed cold and fresh, so avoid freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare Hawaiian Cheesecake Salad ahead of time?

Yes, preparing it a few hours ahead or the day before helps flavors meld beautifully. Just keep it refrigerated and covered until serving.

Is it possible to use canned fruit instead of fresh?

Fresh fruit is recommended for the best texture and flavor, but you can use canned fruit drained well. Avoid heavy syrup cans to keep the salad from becoming too sweet or watery.

Hawaiian Cheesecake Salad Recipe

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4.9 from 84 reviews

Hawaiian Cheesecake Salad is a refreshing and creamy fruit salad combining a luscious cream cheese mixture with a vibrant medley of fresh tropical fruits. Topped with toasted shredded coconut, this no-bake dessert salad offers a perfect balance of sweet and tangy flavors, ideal for potlucks, summer gatherings, or as a light treat any time of the year.

• Author: Amy
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Cheesecake Mixture

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

Fruits and Toppings

• 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. Prepare the Cream Cheese Base: Beat the softened cream cheese in a mixing bowl until it becomes light and fluffy, which creates a smooth base for the salad.
2. Add Sweeteners and Flavor: Incorporate the powdered sugar and vanilla extract into the cream cheese. Mix thoroughly 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, maintaining an airy texture.
4. Prepare Fruits: Rinse all fruits thoroughly under cold water and dry them carefully to remove excess moisture.
5. Cut Fruits: Slice the strawberries and kiwi, and cut the pineapple into bite-sized pieces for easy mixing and serving.
6. Combine Fruits and Cream Cheese Mixture: Gently fold the prepared fruits into the cream cheese mixture until they are evenly coated, ensuring all pieces have a coating of the creamy mixture.
7. Chill the Salad: Cover the bowl tightly with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to meld and for a chilled serving temperature.
8. Serve with Toasted Coconut: Before serving, sprinkle the toasted shredded coconut on top for added flavor and texture.

Notes

• This dessert can be customized by adding optional fruits like banana slices, blueberries, or mango chunks for more variety.
• Make sure to fold the whipped topping gently to keep the cheesecake salad light and fluffy.
• To toast the coconut, spread shredded sweetened coconut on a baking sheet and toast in a 350°F oven for 5-7 minutes until golden brown, stirring occasionally to avoid burning.
• Chilling the salad improves the flavor and texture, so do not skip the refrigeration step.
• For a lower sugar version, consider using powdered sugar substitutes or reducing the quantity slightly.

Keywords: Hawaiian Cheesecake Salad, fruit salad, no bake dessert, tropical fruit salad, cream cheese salad, easy dessert recipe