A tropical twist on a classic dessert, this Hawaiian Cheesecake Salad combines creamy cheesecake filling with a medley of fresh, juicy fruits. It’s perfect for summer gatherings or as a refreshing dessert any time of year.
Ingredients
- Cheesecake Mixture:
- 1 package (8 oz) cream cheese, softened
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice (optional for a tangy twist)
- Fruit Mixture:
- 2 cups pineapple chunks (fresh or canned, drained if using canned)
- 2 cups mandarin oranges (drained if using canned)
- 2 cups strawberries, hulled and sliced
- 2 cups kiwi, peeled and sliced
- 1 cup grapes, halved (red or green)
- 1 banana, sliced (add just before serving to prevent browning)
- 1/2 cup shredded coconut (optional)
- 1/2 cup chopped nuts (optional)
Instructions
- Prepare the Cheesecake Mixture:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and continue beating until well combined.
- Add the vanilla extract and lemon juice (if using), and mix well.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Set aside.
- Prepare the Fruit Mixture:
- In a large bowl, combine the pineapple chunks, mandarin oranges, strawberries, kiwi, grapes, and shredded coconut (if using).
- Just before serving, add the banana slices to the fruit mixture to prevent them from browning.
- Combine and Serve:
- Gently fold the fruit mixture into the cheesecake mixture until evenly coated.
- If desired, sprinkle chopped nuts on top for added texture and flavor.
- Chill the salad in the refrigerator for at least 1 hour before serving to allow the flavors to meld.
- Serving Suggestions:
- Serve the Hawaiian Cheesecake Salad chilled as a dessert or a refreshing side dish.
- Garnish with extra fruit slices, coconut, or nuts for a decorative touch.
Enjoy this creamy, fruity delight that’s sure to be a hit at any gathering!
I will be serving this Tuesday! So cool and refreshing