ADVERTISEMENT
Introduction
Craving a creamy, fruity, and refreshing dessert that screams vacation vibes? Say "Aloha!" to this delightful Hawaiian Cheesecake Salad. It’s a fusion of luscious cheesecake filling and vibrant tropical fruits — perfect for summer barbecues, potlucks, or when you just need a little taste of the islands in your day. The best part? It’s super easy to whip up, requires no baking, and tastes like a Hawaiian getaway in a bowl!
Ingredients
1 (8 oz) package cream cheese, softened
1 (3.4 oz) package instant cheesecake pudding mix (dry mix only)
1 cup heavy whipping cream (or you can use Cool Whip)
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 (20 oz) can pineapple tidbits, drained
1 cup strawberries, hulled and sliced
1 cup mandarin oranges, drained
1 banana, sliced
1 cup mini marshmallows (optional)
1/2 cup shredded sweetened coconut (optional but adds a tropical flair)
Directions
Make the cheesecake base: In a large mixing bowl, beat the softened cream cheese until smooth and fluffy. Add the powdered sugar, vanilla extract, and dry cheesecake pudding mix. Beat until well combined.
Add cream: Slowly add the heavy whipping cream while beating on low speed. Increase speed and whip until light and creamy. You’re aiming for a thick, mousse-like texture.
Fold in fruits: Gently fold in the pineapple, strawberries, mandarin oranges, and banana slices. Be careful not to overmix to keep the fruit intact.
Optional mix-ins: If using mini marshmallows and shredded coconut, gently fold them in at the end for extra sweetness and texture.
Chill: Cover and refrigerate the salad for at least 1 hour to allow the flavors to blend and the texture to set.
Serving and Storage Tips
ADVERTISEMENT
