Hawaiian Cheesecake Salad Recipe
Introduction
Hawaiian Cheesecake Salad is a delightful and creamy fruit salad that combines the tang of fresh berries and tropical fruits with a smooth cheesecake-flavored dressing. It’s a refreshing and colorful dish perfect for summer gatherings or as a light dessert.
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
- Step 1: Beat the softened cream cheese in a mixing bowl until light and fluffy.
- Step 2: Add powdered sugar and vanilla extract; mix until smooth.
- Step 3: Fold in the thawed whipped topping gently using a spatula.
- Step 4: Rinse and dry all fruits thoroughly.
- Step 5: Slice strawberries, kiwi, and pineapple into bite-sized pieces.
- Step 6: Gently fold the fruit into the cheesecake mixture until evenly coated.
- Step 7: Cover and refrigerate for at least 1 hour before serving.
- Step 8: Sprinkle toasted coconut flakes on top before serving.
Tips & Variations
- Use fresh, ripe fruits for the best flavor and texture in the salad.
- Toast the coconut flakes lightly in a dry pan for a deeper, nutty flavor.
- Substitute whipped topping with Greek yogurt for a tangier, healthier twist.
- Add optional fruits like banana slices, blueberries, or mango chunks for more variety and color.
Storage
Store the salad covered in the refrigerator for up to 24 hours. It’s best enjoyed fresh but can be gently stirred and served cold the next day. Avoid storing for longer as the fruit may release excess juice, making the salad watery.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
Yes, you can prepare it up to a day ahead. Just keep it refrigerated and covered. Stir gently before serving to redistribute any juices.
What can I use instead of whipped topping?
You can substitute with whipped cream or Greek yogurt for a different texture and flavor, but the salad may be less sweet and creamy.
PrintHawaiian Cheesecake Salad Recipe
A refreshing and creamy dessert salad combining the rich flavors of cheesecake with a mix of fresh tropical fruits, topped with toasted sweetened coconut for a delightful crunch. Perfect for a light, fruity treat or a sweet side dish at gatherings.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (toasting coconut)
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
- Category: Dessert Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cheesecake Base
- 8 oz cream cheese, softened
- 8 oz whipped topping, thawed
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Fruit
- 2 cups fresh strawberries, halved
- 1 cup pineapple chunks
- 2 kiwi, peeled and sliced
- 1 cup raspberries
- Optional: banana slices, blueberries, mango chunks
Topping
- 1/2 cup shredded sweetened coconut, toasted
Instructions
- Prepare Cream Cheese Mixture: Beat the softened cream cheese in a mixing bowl until it becomes light and fluffy, creating a smooth base for the salad.
- Add Sweetness and Flavor: Incorporate the powdered sugar and vanilla extract into the cream cheese, mixing thoroughly until the mixture is smooth and well combined.
- Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture using a spatula to maintain a light, airy texture.
- Prepare Fruits: Rinse and dry all fresh fruits thoroughly to ensure they are clean and ready for use.
- Slice Fruits: Slice strawberries, kiwi, and pineapple into bite-sized pieces for easy mixing and serving.
- Combine Fruits and Mixture: Gently fold the prepared fruits into the cheesecake mixture until they are evenly coated, being careful to maintain the light texture.
- Chill: Cover the salad and refrigerate for at least 1 hour to let the flavors meld and the mixture set.
- Add Topping and Serve: Before serving, sprinkle the toasted shredded sweetened coconut flakes on top for added texture and tropical flavor.
Notes
- This salad is best served chilled to maintain its creamy texture and fresh fruit flavor.
- You can customize the fruit combination based on seasonality or personal preferences, adding bananas, blueberries, or mango chunks as desired.
- To toast coconut, spread shredded sweetened coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or until lightly browned, stirring occasionally.
- For a lighter option, use reduced-fat cream cheese and low-fat whipped topping.
Keywords: Hawaiian cheesecake salad, fruit salad, creamy dessert, tropical fruit salad, no bake dessert
