Hawaiian Cheesecake Salad
A bright, creamy fruit salad that tastes like a chilled, spoonable cheesecake with tropical and berry flavors.
Ingredients
For the Fruit
- 1 can (20 oz) pineapple chunks, drained
- 1 cup strawberries, sliced
- 1 cup kiwi, peeled and sliced
- 1 cup raspberries
For the Creamy Base
- 8 oz cream cheese, softened For lower fat, use reduced-fat cream cheese.
- 1 cup whipped topping Or homemade whipped cream for fresher flavor.
- 1/2 cup powdered sugar Replace with alternatives if needed.
- 1 teaspoon vanilla extract Pure vanilla gives the best flavor.
To Serve
- Chilled or at cool room temperature
Instructions
Preparation
- Drain the canned pineapple well and pat dry with paper towels to remove excess juice. Slice strawberries and kiwi if not already sliced. Gently rinse raspberries and let them drain.
- In a large mixing bowl, beat the cream cheese until fully smooth and free of lumps. Room-temperature cream cheese beats smoother and faster.
- Add the powdered sugar and vanilla extract to the beaten cream cheese. Mix until well combined and evenly sweetened.
- Gently fold in the whipped topping until the mixture is creamy and light, stopping when you reach a uniform color and texture.
- In another bowl, combine the drained pineapple, sliced strawberries, kiwi, and raspberries. Carefully fold the fruit into the cream cheese mixture until evenly mixed.
Chilling and Serving
- Serve immediately if you prefer a softer texture, or refrigerate for an hour to chill and firm up slightly before serving.
Notes
Chill your serving bowl for a cleaner presentation. Keep fruit well drained to maintain texture.