Description
Experience a taste of the tropics with this delightful Hawaiian Cheesecake Salad. Creamy cheesecake pudding envelops a mix of pineapple, oranges, strawberries, grapes, and coconut, creating a refreshing and indulgent no-cook dessert perfect for summer gatherings.
Ingredients
Scale
Cheesecake Mixture:
- 1 (8-ounce) package cream cheese, softened
- 1 (3.4-ounce) package instant cheesecake pudding mix (dry)
- 1 cup heavy cream or whole milk
Fruit:
- 1 (20-ounce) can pineapple chunks, drained
- 1 cup mandarin oranges, drained
- 1 cup sliced strawberries
- 1 cup halved green or red grapes
- 1 banana, sliced
- 1/2 cup shredded sweetened coconut
- Optional: chopped macadamia nuts for topping
Instructions
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Pudding Mix and Cream: Add the dry cheesecake pudding mix and heavy cream (or milk), and continue beating until well combined and thickened.
- Combine Fruit and Coconut: Gently fold in the pineapple chunks, mandarin oranges, strawberries, grapes, banana slices, and shredded coconut. Stir gently to evenly coat the fruit with the cheesecake mixture.
- Chill and Serve: Chill in the refrigerator for at least 1 hour before serving. If desired, top with chopped macadamia nuts just before serving for extra crunch.
Notes
- For best texture, add the banana just before serving.
- You can swap or add other tropical fruits like mango or kiwi.
- This salad is best served the same day but can be made a few hours ahead and kept refrigerated.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert, Salad
- Method: No-Cook
- Cuisine: American, Hawaiian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 24 g
- Sodium: 120 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 45 mg
