Hawaiian Cheesecake Salad
A refreshing tropical fruit salad with a creamy cheesecake-style dressing, perfect for potlucks and summer gatherings.
Ingredients
Fruits
- 2 cups pineapple chunks (fresh or drained canned)
- 2 cups sliced strawberries
- 2 cups diced kiwi
- 2 cups raspberries
Cream Cheese Mixture
- 8 oz cream cheese, softened Soften to room temperature
- 1 cup whipped topping (or whipped cream) Can substitute with lightly sweetened whipped cream
- 1/2 cup powdered sugar Adjust according to the tartness of fruits
- 1 tsp alcohol-free vanilla extract
Instructions
Preparation
- Remove cream cheese from the fridge ahead of time and let it soften for about 20–30 minutes.
- In a large bowl, beat the cream cheese with an electric mixer until completely smooth and free of lumps.
- Add powdered sugar and alcohol-free vanilla extract to the cream cheese; mix until evenly combined.
- Fold in the whipped topping gently with a spatula until the mixture is airy and uniform.
Fruit Mixing
- In a separate bowl, combine pineapple chunks, sliced strawberries, diced kiwi, and raspberries. Gently toss to mix the fruit.
Assembly
- Pour the cream cheese mixture over the fruit. Using a rubber spatula, gently fold until the fruit is evenly coated without smashing the berries.
- Serve immediately for a softer texture, or chill for 30–60 minutes if you prefer a firmer salad.
Notes
Best served in a shallow glass bowl to showcase the colorful fruit. Garnish with whole raspberries, a slice of kiwi, or crushed graham crackers for crunch. This salad pairs well with grilled meats or as part of a brunch spread.