Hawaiian Cheesecake Salad
A tropical dessert salad blending cream cheese, whipped topping, and a medley of fresh fruit. Chilled, light, and festive with toasted coconut for texture. Perfect for summer gatherings or a refreshing treat.
Servings: 6 servings
Calories: 159kcal
Ingredients
- 8 oz cream cheese, at room temperature
- 8 oz whipped topping, thawed
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, halved
- 1 cup pineapple chunks, drained
- 2 kiwi, peeled and sliced
- 1 cup raspberries
- 1/2 cup shredded sweetened coconut (for topping)
Instructions
- Beat cream cheese in a bowl until fluffy (2-3 minutes)
- Mix in powdered sugar and vanilla extract until smooth
- Fold in whipped topping gently with a spatula
- Rinse, dry, and prepare fruits (halve strawberries, slice kiwi, check bite-sized fruit)
- Combine and fold fruits into the cream cheese mixture until coated
- Refrigerate, covered, for at least 1 hour to set
- Toast coconut in a dry skillet over medium heat until golden (stir frequently)
- Before serving, top the salad with toasted coconut flakes
Notes
Ensure all fruits are fully drained for optimal texture
For a non-lactose version, use vegan cream cheese and coconut milk whipped topping
Make ahead: Prepare 1 day in advance for enhanced flavor
For a non-lactose version, use vegan cream cheese and coconut milk whipped topping
Make ahead: Prepare 1 day in advance for enhanced flavor