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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.

Ingredients

Scale

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

Find it online: https://tastewithamy.com/hawaiian-cheesecake-salad-recipe/