Hawaiian Cheesecake Salad (Print)
Creamy cheesecake mixture blended with tropical fruits for a refreshing chilled dessert.
# Ingredient list:
→ Cheesecake Mixture
01 - 8 oz cream cheese, softened
02 - 1/2 cup heavy cream
03 - 1/2 cup granulated sugar
04 - 1 tsp vanilla extract
→ Fruits
05 - 1 1/2 cups pineapple chunks, drained
06 - 1 1/2 cups strawberries, hulled and quartered
07 - 1 cup mandarin orange segments, drained
08 - 1 cup green grapes, halved
09 - 1 medium banana, sliced
10 - 1 cup miniature marshmallows (optional)
→ Garnish
11 - 2 tbsp shredded coconut, toasted
12 - Fresh mint leaves
# Directions:
01 - Beat softened cream cheese in large mixing bowl until completely smooth and creamy.
02 - Add heavy cream, sugar, and vanilla extract. Beat mixture until fluffy and well-combined with no lumps.
03 - Gently fold in pineapple, strawberries, mandarin oranges, grapes, and banana until evenly distributed.
04 - Fold in miniature marshmallows if desired for extra sweetness and texture variation.
05 - Cover bowl and refrigerate for at least 1 hour to allow flavors to meld together properly.
06 - Sprinkle with toasted coconut and fresh mint leaves before serving if desired.
# Expert Tips:
01 -
- It transforms ordinary fruit salad into something creamy and indulgent without feeling heavy
- The cheesecake mixture creates this perfect sweet tang that makes every fruit taste brighter
- You can assemble it in under 15 minutes and nobody needs to know how effortless it was
02 -
- Drain canned fruits exceptionally well, even pat them dry with paper towels if you have time
- The banana will brown if added too early, so it's always the last ingredient to join the party
- This salad is best eaten the same day because the fruit continues releasing moisture
03 -
- Room temperature cream cheese incorporates much faster and prevents stubborn lumps
- Taste your fruit first and adjust sugar based on sweetness, especially with pineapple