Description
Delightful no-bake salad transforming classic cheesecake into a tropical experience.
Ingredients
Scale
- 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
- Start by placing your softened cream cheese into a large mixing bowl. Using an electric mixer, beat the cream cheese until it becomes light and fluffy.
- To your fluffy cream cheese, add the powdered sugar and vanilla extract. Continue to mix until the sugar is completely dissolved and the mixture is smooth.
- Once the cream cheese mixture is nice and smooth, gently fold in your thawed whipped topping using a spatula.
- Take all your fresh fruits and rinse them thoroughly under cool water. After washing, gently dry them using a clean kitchen towel or paper towel.
- Now it’s time to bring it all together! Gently fold the prepared fruits into your cheesecake mixture.
- Once everything is mixed well, cover the bowl with plastic wrap and refrigerate your Hawaiian Cheesecake Salad for at least one hour.
- When you’re ready to serve, take your salad out of the fridge and sprinkle the toasted coconut flakes on top.
Notes
Use fresh, ripe fruits for maximum flavor. Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 150 mg
- Protein: 3 g