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Hawaiian Cheesecake Salad

A creamy, fluffy fruit salad combining fresh tropical fruits with a rich no-bake cheesecake filling. The perfect summer side dish or dessert.
Print Recipe
Prep Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert, Side Dish
Cuisine: American, Tropical
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Cheesecake Base
  • 8 oz cream cheese softened to room temperature
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz whipped topping thawed (e.g., Cool Whip)
Fruit Mix
  • 1 lb fresh strawberries hulled and quartered
  • 20 oz pineapple chunks canned or fresh, drained well
  • 4 kiwi fruit peeled and sliced
  • 2 bananas sliced (optional)
Toppings
  • 0.5 cup shredded coconut toasted
  • 0.5 cup maraschino cherries drained

Equipment

  • Large mixing bowl
  • Hand mixer
  • Rubber Spatula
  • Knife and cutting board

Method
 

  1. In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth and creamy.
  2. Gently fold in the thawed whipped topping using a spatula until combined. Do not overmix.
  3. Fold in the drained pineapple, strawberries, and kiwi slices. If using bananas, add them gently at this stage.
  4. Cover and refrigerate for at least 1 hour to allow the mixture to thicken and flavors to meld.
  5. Before serving, top with toasted coconut and cherries.

Notes

Ensure all fruit is thoroughly drained before adding to prevent the salad from becoming watery.