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Hawaiian Cheesecake Salad

A creamy, tropical fruit salad featuring strawberries, pineapple, and kiwi folded into a rich cheesecake fluff base.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 10 people
Course: Dessert, Salad
Cuisine: American, Tropical
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Base
  • 8 oz cream cheese softened
  • 3.4 oz instant vanilla pudding mix dry
  • 1 cup heavy whipping cream chilled
  • 1 tsp vanilla extract
Fruit Content
  • 2 cups fresh strawberries halved
  • 2 cups pineapple chunks fresh or drained canned
  • 3 kiwis peeled and sliced
  • 10 oz maraschino cherries drained
  • 0.5 cup shredded coconut sweetened

Equipment

  • Large mixing bowl
  • Hand Mixer
  • Spatula
  • Chef's knife

Method
 

  1. In a large bowl, beat the softened cream cheese until smooth and creamy.
  2. Add the dry vanilla pudding mix and vanilla extract, beating until combined.
  3. Slowly pour in the heavy cream while beating on low, then increase speed until thick peaks form.
  4. Wash, peel, and chop the strawberries, pineapple, and kiwi.
  5. Gently fold the chopped fruit and drained cherries into the cheesecake mixture.
  6. Cover and refrigerate for at least one hour to let the flavors meld.
  7. Garnish with shredded coconut and optional mint before serving.

Notes

Add sliced bananas only right before serving to prevent browning and sogginess.