Description
A creamy, no-bake Hawaiian Cheesecake Salad loaded with tropical fruits and a sweet cheesecake-style filling—perfect for potlucks, brunch, or a refreshing 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
1. Beat the softened cream cheese in a mixing bowl until light and fluffy.
2. Add powdered sugar and vanilla extract; mix until smooth.
3. Fold in the thawed whipped topping gently using a spatula.
4. Rinse and dry all fruits thoroughly.
5. Slice strawberries, kiwi, and pineapple into bite-sized pieces.
6. Gently fold the fruit into the cheesecake mixture until evenly coated.
7. Cover and refrigerate for at least 1 hour before serving.
8. Sprinkle toasted coconut flakes on top before serving.
Notes
Use chilled cream cheese and whipped topping for best texture.
Always dry fruit thoroughly to avoid a runny salad.
Add bananas just before serving to prevent browning.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 35mg