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Hawaiian Cheesecake Salad

Hawaiian Cheesecake Salad: A Tropical No-Bake Treat

This Hawaiian Cheesecake Salad is a refreshing no-bake treat bursting with tropical flavors and fresh fruits, perfect for summer gatherings.
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Prep Time 30 minutes
Chilling Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 cups
Course: Desserts
Cuisine: Tropical
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cheesecake Base
  • 8 ounces cream cheese softened
  • 1 cup whipped topping thawed store-bought
  • 1 cup powdered sugar adjust to taste
  • 1 teaspoon vanilla extract
Fruit Medley
  • 1 cup fresh strawberries hulled and halved
  • 1 cup pineapple chunks drained if canned
  • 2 kiwi peeled and sliced
  • 1 cup fresh raspberries
Crunchy Topping
  • 1 cup toasted coconut flakes
Optional Ingredients
  • 1 banana slices slice just before serving
  • 1 cup blueberries for added flavor
  • 1 cup mango chunks for tropical twist

Equipment

  • Mixing bowl
  • Electric mixer
  • silicone spatula

Method
 

Preparation
  1. In a large mixing bowl, beat cream cheese on medium speed for 2–3 minutes until smooth and fluffy.
  2. Add powdered sugar and vanilla extract, mix on low speed for 1–2 minutes until combined.
  3. Gently fold in whipped topping until a uniform blend is achieved.
  4. Rinse and dry all fruits. Prepare strawberries, pineapple, kiwi, and raspberries for mixing.
  5. Fold the prepared fruits into the cheesecake mixture until evenly coated.
  6. Refrigerate for at least 1 hour to allow flavors to meld.
  7. Before serving, sprinkle toasted coconut flakes over the top.

Nutrition

Serving: 1cupCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 6gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 180mgPotassium: 160mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 40mgCalcium: 30mgIron: 0.5mg

Notes

Ensure ingredients are chilled before preparing for best texture. Store in an airtight container for up to 24 hours. Best served fresh.

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