Hawaiian Cheesecake Salad (Printable)
Creamy cheesecake mixture blended with tropical fruits for a refreshing chilled dessert.
# What You'll Need:
→ 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
# How to Cook:
01 - Beat the softened cream cheese in a large mixing bowl until completely smooth and creamy.
02 - Add heavy cream, granulated sugar, and vanilla extract to the cream cheese. Beat until fluffy and well-combined.
03 - Gently fold in pineapple chunks, strawberries, mandarin oranges, grapes, and sliced banana until evenly distributed.
04 - If desired, fold in miniature marshmallows for extra sweetness and texture.
05 - Cover the bowl and refrigerate for at least 1 hour to allow flavors to meld together.
06 - Before serving, garnish with toasted coconut and fresh mint leaves if desired. Serve chilled.
# Expert Advice:
01 -
- It tastes like you spent hours making something fancy but actually comes together in fifteen minutes flat
- The combination of creamy cheesecake filling with juicy tropical fruit is somehow both rich and refreshing at the same time
02 -
- Bananas will turn brown and mushy if you add them too early, so save that step for the last possible minute
- Draining the canned fruit thoroughly keeps the salad from becoming watery and sad after sitting for a while
03 -
- Making this the night before actually intensifies the flavors and makes the cream mixture even more luxurious
- Pat your fruit dry with paper towels before adding to prevent any watery separation