Description
A refreshing and easy-to-make Hawaiian cheesecake salad that combines creamy cheesecake flavors with a variety of tropical fruits.
Ingredients
Scale
- 8 oz (225 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups whipped topping (or whipped cream)
- 2 cups fresh pineapple chunks (or canned, drained)
- 1 cup strawberries, sliced
- 1 cup mandarin oranges (canned, drained)
- 1 cup mango chunks (fresh or frozen, thawed)
- ½ cup shredded coconut (optional, for tropical flavor)
- ½ cup maraschino cherries (halved, drained)
Instructions
- In a mixing bowl, beat softened cream cheese until smooth.
- Add powdered sugar and vanilla, beating until creamy.
- Gently fold in whipped topping until fluffy and combined.
- Wash, peel, and slice fresh fruits (or drain canned fruits well).
- Pat fruits dry with a paper towel to avoid excess liquid.
- In a large bowl, fold fruits into the cheesecake mixture.
- Stir gently to coat evenly without crushing fruit.
- Cover and refrigerate for at least 1 hour before serving.
- Garnish with toasted coconut, extra whipped cream, and mint.
Notes
- For a more tropical flavor, add additional fruits like kiwi or banana.
- Can be made a day in advance for convenience.
- Adjust sweetness by adding more or less powdered sugar based on preference.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg