Hawaiian Cheesecake Salad (Printable)
Creamy cheesecake mixture blended with fresh tropical fruits for a refreshing chilled dessert.
# What You’ll Need:
→ Cheesecake Mixture
01 - 8 oz cream cheese, softened
02 - ½ cup heavy cream
03 - ½ cup granulated sugar
04 - 1 tsp vanilla extract
→ Fruits
05 - 1½ cups pineapple chunks, drained
06 - 1½ 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
→ Garnish
11 - 2 tbsp shredded coconut, toasted
12 - Fresh mint leaves
# How to Prepare:
01 - Beat softened cream cheese in large mixing bowl until completely smooth and free of lumps.
02 - Pour in heavy cream, add sugar and vanilla extract. Beat until mixture becomes light, fluffy, and thoroughly combined.
03 - Gently fold pineapple chunks, quartered strawberries, mandarin oranges, halved grapes, and sliced banana into creamy base using spatula, taking care not to crush delicate fruits.
04 - Lightly fold miniature marshmallows throughout mixture for added sweetness and texture variation.
05 - Cover bowl tightly with plastic wrap and refrigerate minimum 1 hour, allowing flavors to meld and mixture to set properly.
06 - Remove from refrigerator, sprinkle toasted coconut over top and garnish with fresh mint leaves just before serving.
# Expert Advice:
01 -
- It comes together in 15 minutes but tastes like something you fussed over
- The combination of creamy cheesecake with bright juicy fruit hits every craving at once
02 -
- Drain canned fruit really thoroughly or the excess liquid will make the coating separate
- Wait to slice the banana until the very end or it will turn brown and weirdly soft
03 -
- Room temperature cream cheese incorporates so much faster than cold
- The marshmallows absorb some moisture and get softer over time, which some people actually prefer