Hawaiian Cheesecake Salad
A no-bake dessert that combines creamy cheesecake textures with tropical flavors of pineapple and mango, perfect for gatherings or a refreshing treat.
Ingredients
For the Base
- 8 oz cream cheese, softened Neufchâtel cheese can be used as a lighter alternative.
- 1 cup whipped cream Consider using Greek yogurt as a healthier alternative.
- 1/2 cup powdered sugar
For the Fruit
- 1 cup crushed pineapple, drained
- 1 cup diced mango Other tropical fruits like papaya or kiwi can be used.
For the Extras
- 1/2 cup shredded coconut Optional, skip for a nut-free option.
- 1/2 cup mini marshmallows
- 1/4 cup chopped nuts Pecans and walnuts add a nice crunch.
Instructions
Preparation
- In a mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and mix until well combined.
- Gently fold in the whipped cream to keep the mixture light and fluffy.
- Stir in the crushed pineapple, diced mango, shredded coconut, and mini marshmallows until evenly distributed.
- If desired, mix in the chopped nuts to add some crunch to the salad.
- Spoon the mixture into a serving dish or individual cups, and refrigerate for at least 1 hour before serving.
Notes
For best results, use room temperature cream cheese and ensure all fruits are well-drained before mixing.