Description
A delightful and refreshing Hawaiian Cheesecake Fruit Salad that combines creamy cheesecake flavors with a variety of fresh fruits.
Ingredients
Scale
- 1 (8 oz) package cream cheese, softened
- 1 (3.4 oz) box instant cheesecake pudding mix
- 1 cup vanilla yogurt
- 1 cup whipped topping (Cool Whip or homemade whipped cream)
- 1 cup strawberries, hulled and sliced
- 2 bananas, sliced
- 1 cup pineapple chunks (fresh or canned, drained)
- 1 cup mandarin orange segments (drained)
- 1 cup kiwi, peeled and sliced
- ½ cup maraschino cherries, halved (optional)
Instructions
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the cheesecake pudding mix and yogurt. Blend until fully combined.
- Fold in whipped topping until light and fluffy.
- Wash, peel, and slice all fruit.
- Pat canned fruit dry with paper towels to prevent excess liquid.
- Gently fold all fruit into the cheesecake mixture until evenly coated.
- Chill for at least 1 hour before serving to allow flavors to meld.
- Top with extra whipped cream or a sprinkle of toasted coconut if desired.
- Serve cold in a trifle dish or glass bowls.
Notes
- For a tropical twist, consider adding mango or papaya.
- Make sure to drain canned fruits well to avoid a watery salad.
- This salad can be made a few hours in advance for convenience.
- 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: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg