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–+ servings
Hawaiian Cheesecake Salad

Tropical Hawaiian Cheesecake Salad That's Simply Irresistible

This Hawaiian Cheesecake Salad is a delicious, no-bake dessert that combines juicy fruits with a creamy base, perfect for summer gatherings.
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Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Desserts
Cuisine: Hawaiian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Creamy Base
  • 8 oz Cream Cheese softened
  • 8 oz Whipped Topping thawed store-bought
  • 1/2 cup Powdered Sugar adjust according to fruit sweetness
  • 1 tsp Vanilla Extract pure vanilla recommended
For the Tropical Fruit Medley
  • 2 cups Fresh Strawberries hull and halve
  • 1 cup Pineapple Chunks fresh or well-drained canned
  • 2 medium Kiwi peeled and sliced
  • 1 cup Raspberries fresh preferred
For the Final Touch
  • 1/2 cup Shredded Sweetened Coconut toasted for added flavor
  • Optional Fruits (e.g., banana, blueberries, mango)

Equipment

  • Electric mixer
  • Large Mixing Bowl
  • Silicone spatula
  • Plastic Wrap

Method
 

Preparation Steps
  1. In a large mixing bowl, beat the softened cream cheese until smooth and fluffy, about 2-3 minutes.
  2. Mix in powdered sugar and vanilla extract until combined, about 1-2 minutes.
  3. Gently fold in the thawed whipped topping using a silicone spatula, for about 2 minutes.
  4. Rinse and pat dry all fresh fruits, checking for blemishes.
  5. Chop strawberries, kiwi, and pineapple into bite-sized pieces.
  6. Carefully fold the fruits into the cream cheese mixture, being gentle to avoid mashing.
  7. Cover with plastic wrap and chill for at least 1 hour.
  8. Just before serving, sprinkle toasted coconut over the top.

Nutrition

Serving: 1cupCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 80mgPotassium: 200mgFiber: 1gSugar: 18gVitamin A: 500IUVitamin C: 30mgCalcium: 50mgIron: 0.5mg

Notes

For the best texture, chill for at least one hour and store the cream mixture and fruits separately if made in advance to prevent sogginess.

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